Onion Bhajias / Piyazi

Onion bhajias, of course, are a firm British curry house favourite. However, across most of the Indian Subcontinent, they are consumed as more of a teatime snack – the type of dish that you can prepare quickly and serve in no time if you have guests coming round.

Though it has many names, for us piyazi (piyaz is onion in Bengali), onion bhajias are part of the wider pakora family. Pakora is essentially anything that is covered in a chickpea batter and deep-fried, usually vegetables and onions. Growing up in a South Asian/Bangladeshi household, we would often make piyazi for family, friends, teachers and neighbours as it’s a great way to feed many relatively easily.

There are many variations of the bhaji/piyazi that you’ll find in Asian homes and at street food stalls throughout from ‘bhaji-wallahs’ in Bangladesh and India. The best piyazi are crispy on the outside and soft in the middle – often either served with a yoghurt sauce or a plethora of chutneys.

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