Ingredients :-
- Onions - 4-5 (vertically and thinly sliced)
- Oil for deep Fry
Method :-
- Wash and peel the skin of onions, then cut onions into thin slices and ensure they are almost of same thickness and keep it aside.
- Heat oil in a deep pan, when it became hot reduce the flame and add few of the onion slices at one time and deep fry it with medium flame.
- When it start changing the color like golden brown and crispy transfer the onions to the absorbent paper and spread them loosely.(please cook care fully do it with medium-low flame otherwise it will born)
- Cool them completely and store in a airtight jar and you can use it for Biriyani.
Ingredients : -
- Cumin seeds - 1/2cup
- Mustard seeds - 1/2cup
- Fennel seeds - 1/2cup
- Fenugreek seeds - 1/3cup
- Kalonji (black cumin) - 1/2cup
Method : -
- Combined all the seeds in a small bowl and mix it.
- Store in an airtight container. You can keep it for a month also.
- Panch Phoron is added to hot oil before adding vegitables for frying.
- You can use it for the chutney or pickle items.
