Bohri Masala Pyaaz
Veg
Vegan
Raw or lightly pickled onion rings tossed with lime juice, chaat masala, and fresh coriander — the crunchy, acidic table accompaniment served alongside meat preparations on the Bohri thaal as a palate cleanser and textural contrast.
Cuisines
Bohri
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 3 tablespoons | oil |
| 1 teaspoon | cumin seeds |
| 2 large | onions, thinly sliced |
| 1 teaspoon | ginger-garlic paste |
| 2 teaspoons | Bohri masala |
| 1 teaspoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin powder |
| 1 teaspoon | salt |
| 2 tablespoons | fresh coriander leaves, chopped |
| 1 tablespoon | lemon juice |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add cumin seeds and let them splutter.
- 3 Add the sliced onions and sauté until they turn golden brown.
- 4 Stir in the ginger-garlic paste and cook for another minute.
- 5 Add Bohri masala, red chili powder, turmeric powder, coriander powder, cumin powder, and salt.
- 6 Mix well and cook the spices for 2-3 minutes, ensuring they don't burn.
- 7 Add a splash of water if the mixture is too dry.
- 8 Once the spices are cooked, turn off the heat and garnish with fresh coriander leaves and lemon juice.
- 9 Serve hot with naan or rice.
Tips
Adjust the level of red chili powder to suit your spice preference.