Easiest Way to Prepare Homemade Malai Bharva pyaaz / stuff onion
Hey everyone, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Prepare Perfect Malai Bharva pyaaz / stuff onion. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Malai Bharva pyaaz / stuff onion, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Malai Bharva pyaaz / stuff onion delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must prepare a few components. You can cook Malai Bharva pyaaz / stuff onion using 15 ingredients and 4 steps. Here is how you cook it.
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Ingredients and spices that need to be Take to make Malai Bharva pyaaz / stuff onion:
- 4-5 small onions
- 1/2 cup poha
- 1/2 cup gathiya (type of namkeen)
- 1/2 tsp Ginger Garlic paste
- 1/2 cup Coriander leaves
- as per taste Salt
- 1/2 tea spoon Haldi / turmeric
- as required Red chilli powder
- pinch hing / asafoetida
- 1/2 tsp jeera /cumin
- tea spoon Mustard seeds small
- 2-3 tsp Oil
- 1 tomato chopped
- as required Little water for gravy
- 1 tsp Cream or Malai
Instructions to make Malai Bharva pyaaz / stuff onion
- Take all the ingredients and remove the skin of onions wash and give a small cut from centre for filling and keep aside
- Now soak poha in water for 5 minutes and crushed gatiya then in bowl add soak poha,gatiya,coriander leaves, ginger garlic paste,dry masale and little oil for mixing
- Then stuff the mixture in onions and in pan put oil and add mustard seed,jeera, hing,add stuffed onions cook for a while then add chopped tomatoes and all dry masala and remaining stuffing mixture,add cream or malai mix it nicely then add water for gravy as required and cover with lid and cook till onions are soft and cooked
- Serve it with chapati or paratha
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