Recipe
Blooming Onion Bhaji
A whole onion opened like a flower, coated in spiced gram-flour batter and fried until crisp for a dramatic sharing starter.
Ingredients
Method
15 mins prep10 mins cook25 mins total
Trim the tops from the onions, leaving the root ends intact. Place each onion cut-side down and make 8–12 evenly spaced cuts from top towards the root without cutting through it.
Turn the onions over and gently separate the layers into petals.
Whisk the gram flour, ground cumin, ground coriander, turmeric, Kashmiri chilli powder, garam masala, salt and water into a smooth, fairly thick batter. Dip each onion carefully, working the batter between the petals.
Heat the vegetable oil to 180°C in a deep, wide pan. Fry one onion at a time, starting cut-side down, for 5–10 minutes, turning carefully until the petals are crisp and golden.
Drain each bhaji upside down on kitchen paper, then serve while crisp with vegan mint chutney or tamarind dip.
Notes
Use a deep, wide pan with plenty of clearance around the onion. Keep the oil temperature as steady as possible after adding it.
Serve with a vegan mint chutney or a sharp tamarind dip.
About this recipe
This blooming onion bhaji turns a simple onion into a striking centrepiece. Deep cuts let the layers fan out while the savoury batter clings to each petal.
Keep the onion root intact while cutting and lower it carefully into the oil. A cooling mint dip balances the crisp coating and gentle spice.
