I’ve always loved standing with two dresses in my hand asking my husband to be the judge of what to wear and I wouldn’t leave him until he chose the dress I had on mind. You may ask, why I do that? The reluctant look on his face with comments that would make me laugh would be the honest reasoning. There is an old saying, “What goes around, comes around” and that came true when I had to pack my husband’s clothes for his recent business trip. Sitting in the edge of a seat I couldn’t be a good judge on what he should wear as he kept testing my patience for around fifteen minutes giving the taste of my own medicine. I can chose between green or blue but not between shades of greens or shades of blue, that’s really tough you know!
Luckily, today’s recipe is a simple side dish for parathas or rotis that’s totally tasty and quite easy to make. I haven’t made stuffed pearl onions before, sorry I stand corrected, I didn’t know that I can stuff pearl onions until I saw it in a cookbook by Tarla Dalal. I made minor modification to the stuffing and I promise, this side dish will tickle your taste palate in every possible way. I made it a little spicy, served it with Besan Masala Roti and Bajra Aloo Roti and we enjoyed it very much. For all those spicy food lovers, go on try it and you’ll rave about it just like me!
- Pearl Onions (small onions) -- 12 to 15 nos
- Chilly Powder -- 1 tsp
- Coriander (Dhania) powder -- 1 tsp
- Fennel Seeds (Saunf/ Perumjeeragam) --- 1 tsp
- Amchur (Dry Mango Powder) -- 3/4 tsp
- Boiled and Mashed Potatoes -- 1/2 cup (approx 1 medium potato)
- Oil -- 2 tsp
- Salt to taste
- In a bowl, combine chilly powder, coriander powder, fennel seeds, amchur powder, salt, and mashed potatoes. Keep aside.
- Carefully slit the onions on top making a plus sign, taking care that the onions are not sliced completely. Stuff the potato masala mixture in to the slits of the onions.
- Heat oil in a pan and add the stuffed onions and cook over slow flame for about 7 to 8 minutes until the onions have softened and are golden brown. Serve hot with your choice of parathas or rotis.
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