The golden base of countless gravies
Crispy, deep-golden fried onions, known as Bilista in Bohra households, are an essential preparation for pulaos, biryanis, gravies, and kormas. The key to good Bilista is even browning without burning or bitterness. Fried correctly, the onions become beautifully crisp as they cool and can be stored for later use.
Ingredients List
gms
π‘ Adjust yield to recalculate ingredients
| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 500 | g | Onions, preferably red, thinly sliced |
| • | 1 | batch | Oil, for deep frying |
Method / Instructions
- 1. Prepare the Onions: Peel the onions and slice them thinly and evenly. Spread the sliced onions over a clean cloth or paper towel and leave them for 10–15 minutes to remove excess surface moisture and encourage even frying.
- 2. Heat the Oil: Heat sufficient oil for deep frying in a deep kadhai or heavy-bottomed pan over medium heat until hot enough to fry steadily.
- 3. Fry in Batches: Add a small handful of sliced onions to the hot oil without overcrowding. Fry in batches, stirring frequently with a fork to separate them until light golden brown. Remove before they turn dark brown as residual heat will cook them further.
- 4. Drain Immediately: As soon as the onions reach a light golden colour, remove with a slotted spoon and transfer immediately to a paper towel-lined tray, spreading them out.
- 5. Cool and Crisp: Allow the Bilista to cool completely so they become noticeably crisp.
- 6. Store: Once completely cool, transfer the Bilista to an airtight glass jar or container lined with kitchen paper. Store in a cool, dry place. Jamjo ane Jamarjo!
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 95 Kcal |
| πͺ Protein | 1.2 g |
| πΎ Carbohydrates | 9.5 g |
| π₯ Total Fat | 6.2 g |
| π§ Saturated Fat | 0.8 g |
| π± Dietary Fibre | 1.8 g |
| π¬ Total Sugars | 4.2 g |
| π§ Sodium | 5 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- Slice the onions evenly so they cook at the same rate.
- Never overcrowd the oil. Frying in small batches gives better browning and crispness.
- Remove the onions while they are light golden, not dark brown. They continue to cook and deepen in colour after frying.
Tips & Tricks
- Drying the sliced onions for 10–15 minutes before frying helps reduce excess moisture and promotes better crisping.
- Stir the onions frequently with a fork to separate them and prevent darker pieces from burning before the rest are ready.
- Spread the fried onions out immediately after draining. This helps them cool and crisp instead of becoming soft from trapped steam.
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