Fried Onions and Potatoes

Name: Fried Onions and Potatoes
Ingredients: 1 pound Potatoes (medium size) (Originally '1 sher'. Choose firm potatoes suitable for frying.); 3 tablespoons Salt (Use flat tablespoons.); 4 cups Water (Cold water, quantity estimated to submerge potatoes.); 4 ounces Onions (sweet or mild) (Originally '1 pasher'. Approx 1 large onion.); 2 cups Ghee (For deep frying. Originally '1 sher'. Can substitute with oil if preferred.)

Crispy, golden potato wafers are paired with sweet, caramelized onion strands in this traditional Parsi side dish. The potatoes are soaked in salted water before frying in rich ghee to ensure a perfect crunch, while the onions add a deep, aromatic savory flavor. This simple yet indulgent combination creates an addictive snack or accompaniment that perfectly balances salty and savory notes.

Ingredients

1 pound Potatoes (medium size) (Originally '1 sher'. Choose firm potatoes suitable for frying.)
3 tablespoons Salt (Use flat tablespoons.)
4 cups Water (Cold water, quantity estimated to submerge potatoes.)
4 ounces Onions (sweet or mild) (Originally '1 pasher'. Approx 1 large onion.)
2 cups Ghee (For deep frying. Originally '1 sher'. Can substitute with oil if preferred.)

Instructions

1Peel the potatoes and slice them into thin wafers (chips). In a large bowl, dissolve the salt in enough cold water to fully submerge the potato slices.
2Add the potato wafers to the salted water and let them soak for 1 hour. After soaking, drain and wash them well with fresh water, then pat dry.
3Peel the onions and slice them very finely, resembling thin vermicelli (sev).
4Heat the ghee in a deep frying pan or kadhai. Add the sliced onions and fry them until they are crisp and almond-colored (golden brown). Remove the onions from the ghee and set aside.
5In the same hot ghee, add the potato wafers. Do not stir frequently at first to prevent breaking. Allow them to fry and firm up from the bottom, then carefully turn them over. Continue frying, turning occasionally, until they are evenly golden brown (almond color).
6Once the potatoes are fried, mix the previously fried onions back into the pan. Let them heat together briefly, then remove from the heat. Serve the mixture warm, optionally with a small amount of the flavorful ghee.