1/2 Tsp. Turmeric Powder or Small Piece of Raw Turmeric
2 Tbsp. Water
1-1/2 Medium Onion (Sliced)
20 Stalks of Cilantro (Chopped)
3 Green or Red Chilies (Chopped)
3 Cups Canola Oil
Method
Thorougly Wash Lentils at least 3 or 4 times and Soak for about 2 Hours
Remove Excess Water from Lentils, Add Salt, Turmeric, Water and Blend for about 2 to 4 Minutes
Slice Onions, Cilantro, and Chilies
Pour Lentil Mixture into a Medium Bowl, and Mix with Onions, Cilantro, and Chilies
In a Large Frying Pan or Wok, Add Canola Oil and Heat over Medium High Heat for about 4 to 5 Minutes, unitl Oil is Hot
Add a Spoon of Lentil Mixture to Frying Pan and Cook over Medium Heat for about 2 Minutes or until Golden Brown; Turning individual Peaji's every 30 Seconds or so
Remove from Oil and Place on Paper Towel to Remove Excess Oil
Serve as Appetizer Plain or with Ketchup, or Mint Chutney
This recipe will make about 16 Peaji's total; You can also Omit the Chilies from the Recipe if you Prefer
No Replies to "Peaji"