Featured: Piaju with Dill Raita


Ramadan is coming to an end soon, but I thought I’d go ahead and post this awesome snack! I know I’m about a month too late, but hey, you can have delicious snacks like this after Ramadan too! From what I’ve read, piaju is a pretty standard snack during this month of fasting. They are excellent because they’re small, but filling. Also, they’re fried and delicious!

I used a basic recipe and then changed it up to make it what I want, so this is by no means a standardized version. Also, when I decided to include a “raita,” I totally made up the recipe, so I can’t promise that it stays true to traditional Indian (or Bangladeshi) cooking. The raita is not vegan, but the piaju are still delicious without it!


Piaju (also known as dahl pakora) are little fried lentil-onion balls. They function as a snack, but obviously during a time of fasting such as Ramadan they essentially become a meal. The lentils really do fill you up. I will typically have a few piaju and then a small salad as a meal.

This recipe is supposed to make about 20 balls, but the American in me just couldn’t resist supersizing them, so I only got about ten out of it. This was a perfect meal for two people, but they are sharing portions and easy to eat on the go, so you really could serve this up as a party food. It all depends on your circumstances, but the flexibility is great.


Note: you’ll want a food processor for this recipe.



for the piaju
3/4 cup dried, red lentils
1/4 teaspoon fresh, grated ginger
3/4 large, yellow onion
1/4 cup cilantro leaves
1/4 serrano pepper
1/2 jalapeño pepper
1 teaspoon kosher salt
1 teaspoon asafoetida


for the “raita”
1/4 cup plain, Greek yogurt
1 tablespoon minced, fresh dill
1 small clove garlic
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon poppy seeds

lemon slices for serving



First, wash the lentils and soak them in a bowl of hot water for thirty minutes.

While the lentils are soaking, peel and grate the ginger (you’ll want an inch or two of fresh ginger to get 1/4 teaspoon). Put the ginger into your food processor.

Next, chop the onion. I’d recommend chopping it pretty finely, let’s call it diced. You don’t want it to be too thick because the frying will not cook this mixture all the way and raw onion can be strong in large bites. Wash and de-stem the cilantro. You’ll want to chop it a little bit, but it doesn’t need much. Clean and mince the peppers. [I always cover my hands in olive oil when I am doing this, it protects your skin from pepper burns.] Combine the onion, cilantro, peppers, and spices into a large bowl.


After the lentils are done soaking, rinse them and put them in the food processor with the ginger. Puree these together, until you have a slightly coarse/thick paste.



I had to work slowly, stopping every now and then to push the paste back to the bottom of the food processor.


Once that is done, scoop the paste into the large bowl and mix with the cilantro and onions. Now you have your “dough”!

Form the dough into little balls (you can make them whatever size you want). Place them in the freezer for about half an hour.



While the piaju are chilling, make the raita. Place the yogurt in a small bowl. Rinse, de-stem, and mince the dill. Mince the garlic. Add the dill, garlic, and spices into the yogurt and mix thoroughly. If you like your raita to be less thick, you can also add in a little bit of lemon juice.



After the raita is made, you can begin prepping your oil for frying the piaju. I used a very tiny pot for this, because I hate frying things. I hate the way it makes the apartment smell, and I hate the mess it creates. Using this small pot helped a lot. We used only 1 1/2 cups of vegetable oil, and had very little odor or splatter. You want the oil to be fairly hot (throw a crumb in and if it begins frying vigorously, you’re good).


With the hot oil, you’ll want a slotted spoon for placing the piaju in the pot and getting them out. Also have ready a plate with paper towels for draining. We kept our pakora in the freezer and just took them out one at a time for frying and this worked very well.


When you fry them, a few bits will come off naturally, but don’t worry too much about this. Just keep the oil hot. When you first place the piaju in the pot, you want to move it so it does not get stuck to the bottom, but then just leave it alone! This is difficult, but give it a minute to brown and finish frying, then take it out of the oil and place it on the plate to drain. Repeat this process with each ball, until they are all fried. If you make more, smaller balls, you can fry more than one at a time.



Serve fresh with raita and enjoy!






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