Fried Onions, How To Make Fried Onions
by Tarla Dalal
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Fried Onions is an essential ingredient for Indian and Mughlai recipes like biryanis and kormas.
It is often used as a garnish atop the dish, and is quite effective in captivating the diners with its tempting aroma and appetizing roasted-brown appearance.
Making perfect Fried Onions is no rocket science. There are very few steps but you need to follow them systematically. Most importantly, you need to remove the excess moisture using salt, before going on to fry the onions. Only then you will get the required crispness and colour.
Onions fry quite fast so do not let it go unattended even for a minute. Stay by the oil and remove it as soon as you get the ideal colour.
Fried Onions can be used as a garnish or added to recipes like Punjabi Pakoda Kadhi , Burmese Khowsuey , Sukhe Baingan , Dahi Ke Kebab , Date and Rice Pilaf and Raw Papaya Thai Salad with Cabbage, Coconut and Peanuts You can store the surplus in a dry and airtight container for a few days.
Enjoy how to make Fried Onions recipe with detailed step by step photos below.
- To make the fried onions, place the onions in a deep bowl, sprinkle salt over them and slowly massage the onions with your hands.
- Keep aside for 10 minutes.
- Squeeze out the excess water.
- Heat the oil in a deep non-stick pan and deep fry a few onions at a time on a medium flame.
- Drain the fried onions on an absorbent paper and use as required.
Nutrient values (Abbrv) per cup
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