Few things compare to the taste and smell of just-fried onions. What’s usually an embellishment to pulao or a minor ingredient in curries plays starring role in this recipe.
Spiced onion strips – a mélange of fried onions with an aromatic spice mix. Try it!
You could deep fry the onions for a crunchier texture, or you could go for a low-flame sauté. I went the sauté way.
- Onions – 3 medium
- Peanuts – 1/2 cup
- Sesame seeds – 1 tablespoon
- Dry red chilies – 3
- Salt – to taste
- Nigella seeds – 3/4 teaspoon
- Oil – 1 tablespoon
1. Make the masala
Take a thick-bottomed flat pan. Place it on low heat.
Dry roast each of these ingredients one at a time in the pan, and set aside to cool:
- 1/2 cup of peanuts, stirring occasionally, till the skin turns a deep brown.
- a tablespoon of sesame seeds, till they turn golden and give off a lovely aroma.
- 3 dry red chilies, till they turn a deeper red and fragrant.
When all the ingredients cool, dry grind them in the grinder with salt.
2. Sauté the onions
Peel and slice onions into thin rings of half-moons.
Heat a tablespoon of oil in a non-stick pan. When hot, add nigella seeds and let them splutter for a few seconds. Add the sliced onions.
Sauté the onions on medium flame, till the onions turn golden.
3. Put it all together
Tip all the masala into the pan of frying onions. Mix. Check and adjust salt.
Continue cooking for another 3-4 minutes on low heat, till the masala coats the fried onions evenly.
Serve spiced fried onions on the side with boiled rice and dal.