22/05/2026
Leave the chicken to us. You just fix the onions.🧅
1. Sirke wale pyaaz
Ingredients:
* 1 cup madrasi onions
• ½ cup vinegar
• 1 cup water
• 1 tsp salt
• 60 g beetroot
• 1 inch cinnamon
• 1 star anise
• 1 bayleaf
Method:
Peel the madrasi onions and keep them ready.
Add water, vinegar, salt, beetroot, cinnamon, star anise, and bayleaf to a pan.
Bring everything to a boil for 4–5 mins till the colour turns deep pink.
Add the onions and cook for another 2–3 mins.
Let it cool completely before serving or storing.
2. Masaledaar Laccha Pyaaz
Ingredients:
* 1 cup onion rings
• Ice water
• 3 tsp lemon juice
• 2 tsp mustard oil
• ½ tsp Kashmiri red chilli powder
• ½ tsp chaat masala
• 1 pinch fennel powder
• 1 pinch cardamom powder
• Salt to taste
• 1 tbsp chopped coriander
Method:
Soak the onion rings in ice water for 10 mins for extra crunch.
Drain completely and add them to a bowl.
Add all the spices and salt.
Pour in lemon juice and mustard oil.
Toss everything well till the onions are fully coated.
Finish with chopped coriander.
Let it rest for 5–10 mins before serving.
3. Dahiwale Pyaaz
Ingredients:
* 1 cup onion rings
• 2 tsp hung curd
• 2 tsp cream
• 2 tsp chopped coriander
• 2 tsp green chilli
• 1 pinch cumin powder
• 1 pinch black pepper
• 1 pinch black salt
• 1 pinch chaat masala
Method:
Soak the onion slices in ice water for 10 mins for extra crunch.
Drain completely and add them to a bowl.
Add hung curd and cream.
Add cumin powder, black pepper, black salt, and chaat masala.
Toss everything well till the onions are fully coated.
Finish with chopped coriander and green chilli.
Let it rest for 5 mins before serving.”
