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  1. This is one of my favorite recipes as I love the subtle flavors ( Vs the Hyderabad version which is a bit more intense).

    I do have a question- I have no luck with the crispy onions – they end up getting all soggy and limp. i have tried both Tawa and Oven broil. Can you share pro tips for making crispy and not-too-oily onions?5 stars

    1. Thank you for the feedback on the recipe. Agree this version has subtle flavors, which I also like.

      I usually pan fry them, with a little extra oil than usual. Continue to fry till the start to look crisp. You do have to stir often for even browning of the onions. After they are fried crispy golden, place them on kitchen paper towels for the extra oil to be absorbed. Then when cooled, store in an air-tight container if not using straightaway, so that the crispiness stays for some time.