I mentioned the ingredient “beresta” in many of my recipes. It is nothing but the crispy fried onions. Nowadays, though they are readily available in the market, home-made fresh beresta is always better in taste.
Ingredients : Onion & Cooking Oil
Procedure : Cut the onions into thin slices. In a deep pan, heat sufficient amount of oil until it is almost smoking. Reduce the heat to medium, and wait about 30 seconds. Add the onions a few at a time and deep-fry until they are golden brown and crispy. Transfer the onions onto a paper towel to absorb the extra oil. Continue until all the onions have been fried.
subirnag
Hi,
Would you, by any chance, know the etymology of the word and about when did it come to the culinary jargon of West Bengal? I had left the state in ’92, to briefly come back in 2000-01, and then finally in 2018. Although, caramelised crispy onions were always used by our moms and cooks then, I never heard the word till I came back in 2018. I wanted a bit of historical perspective, if you please.
Jayeeta
Hello Sir,
Thank you for stopping by my blog and following it.
Your question is quite interesting but I don’t have the answer. I got to know the word ‘beresta’ while watching various cooking shows. This word is also new to me and I know about it for last few years. If I come across any information about it I will love to share with you. 🙂
Kosha Mangsho / Mutton Kosha | Cooking Delight
[…] Beresta […]
Chicken Kachchi Biryani - Cooking Delight -
[…] Beresta (fried brown onion) – ½ cup […]