Wash your daal until the water runs clear, then soak for 4 hours.
Drain your daal for 30 minutes. Prep the rest of your ingredients during this time.
Once fully drained, reserve half of your soaked daal, and blend the other half into a fine paste.
Add all your ingredients into a bowl. Mix everything very well. If the batter is too loose you can add a couple extra tbsp of corn starch/besan. The batter will look like it won't hold in general.
Heat your oil on medium, test if the oil is hot by dropping in a bit of the mixture, it should hit the bottom then bubble up in a second or two.
Scoop up small balls of the mixture, about a tablespoons worth. Flatten it with your thumb on your palms.
Then push your thumb under the mixture gently to loosen. Flip it over while pushing underneath with your thumb, and your piyaju should fall into the oil and still stay intact. You can also use a spoon or spatula for this to make it safer.If your boras/fritters are breaking apart, you need to be more gently when putting them into the oil, or you may need to add some more cornflour/besan in your mixture to make it hold. The piyaju will stick to the bottom then float up. Once golden, flip them over with a fork a few times until both sides are nice and light golden brown, about 8 minutes total.
Strain and let the oil drain on a wire rack while you fry the rest. Serve hot, and enjoy!
