Laccha Onions ( Kebabs and Tikkis Recipes)
by Tarla Dalal
Added to 20 cookbooks
This recipe has been viewed 23982 times
A kebab platter is incomplete without those crunchy, tasty onion rings, or Laccha Onions! Simple though this accompaniment might seem to the diner, it can be relished only if prepared the right way. If you just chop the onions into rings, add some salt and vinegar and serve it a while later, you will end up with a soggy, smelly dish of onions! Here we teach you the best way to prepare Laccha Onions, so you get it perfectly right every time.
- Put the onion rings into a bowl of ice-cold water and keep aside for 15-20 minutes. This will make them crisp.
- When ready to serve, drain, put on a kitchen towel and pat dry.
- Add the vinegar and salt and mix gently.
- Serve immediately.
Nutrient values per cup
|Vitamin A||0 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||6.8 mg|
|Folic Acid||3.7 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.