Making Crispy Deep-Fried Onions / Birista


If you are familiar with Indian food, you have eaten their birista (bah-REES-tah): thinly-sliced crispy, golden, deep-fried onions. They are eaten as a snack and used as an additive to, or a topper for, delectable dishes like biryani, curries, steamed rice, mashed potato filling, soups, salads, sandwiches, grilled meats, meat patties and savory breads.
These onions are full of flavor and enhance the dish to a great extent.   So lets make it ......
Ingredients

4 Large Onions - peeled
Oil for deep frying

Method


Cut onions into thin slices, and keep them to dry spread on a sheet for an hour at least.  Then using your fingertips just separate them.

After an hour,  heat oil  deep fry pan or kadai, heat it on medium flame, 
place a handful of them at a time in it.


Using your fingertips, sprinkle a little, don't dump all at once the sliced onions into the hot oil.
Using a long-handled fork,  give the onions a quick stir to make sure they are separated.

After three minutes, during the cooking process, they will look like this, just beginning to show signs of browning.


Give the onions another quick stir with the fork to, once again, make sure they are staying separated.

Continue to fry, another 3 minutes.  They will look like this photo: golden brown with white centers.


Stir onions one last time and when you find this light golden brown color remove them with a slotted spoon on to a absorbent paper ( do wait till they are very dark brown or else they will have a burnt taste). Repeat the process until all onions are deep-fried. 
Cool at least 1 hour before serving.


They stay good if kept in the deep freezer for months.

Labels : Vegetables, Rice
sneha datar
sneha datar

Happy Home-maker and culinary enthusiast.

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