The Holy Month of Ramadan is a period to experience in Muslim countries and communities. The peace is tangible, the relaxed lay-back atmosphere is warm and friendly. In KL I remember watching a mother taking her young child presumably shopping downtown. At lunch time she took this little fellow to Mc Donalds I presume because no muslim restaurants were open at this time of day. The child pawed his way through the meal slowly and I looked at his mother thinking what self control she must have with this food passing through her hands to his and she not sampling a bite.

That evening I went to one of the Ramadan bazaars and the lady was there very much sampling all the Piyaju set out for Iftar. I took her lead and selected the same foods. It was wonderful. She explained to me that most of these foods aren't seen at any other time and considered by many as the most tasteful foods available.

There are a large number of traditional and special foods prepared by the Muslim community during Ramadan to break their daylight fast. This recipe is one such pakora type dish and popular in Bangladesh.

  • Onions, 5 sliced
  • Chickpea flour 1 cup,
  • Rice flour ¼ cup.
  • Green chillies 4, chopped finely.
  • Turmeric powder ½ tsp.
  • Curry leaves 2-3 -finely chopped
  • Salt to taste
  • 6 tbsp Vegetable oil
  1. In a bowl, add the chick-pea flour, rice flour, salt, turmeric, water and knead into a dough, Allow to rest for 10 minutes.
  2. Add the onion, chillies, curry leaves and knead again.
  3. Roll an amount of the dough mix into a medium size ball, then press into the shape of a pattie.
  4. Heat oil in a kadai or other pan and fry the piyaju with turning until golden brown. Deep fry at 190ºC (375F).
  5. Serve hot with chutney.