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Onions are the base—the very foundation—of Indian cooking, and yet here, they are used to add a crispy topping, as a finishing flourish to a dish.
Ingredients
Makes ½ cup
Step 1
Heat oil in a wok or frying pan over medium heat until hot enough to fry. Add one piece of onion to test the oil (it should begin to sizzle right away). Sauté onions for 15–20 minutes, until golden brown. Using a slotted spoon, transfer onions to a baking sheet lined with paper towels. Spread onions out to drain and cool.
Step 2
Store in an airtight container for up to 7 days.
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