- 4 large red or white onions
- canola oil, for deep-frying
- 250 g chickpea flour
- 1 t ground turmeric
- 1 t ground cumin
- 2 t ground coriander
- 2 t garam masala
- 2 t salt
- 2 cups buttermilk
- 1 cup plain yoghurt
- 4 T coriander, roughly chopped
- 2 T mint, roughly chopped
- 1 spring onion, finely sliced
- 2 T chives, finely chopped
Slice off the heads of the onions, just enough to create a stable base for them to stand on. With the root facing upwards, make four incisions at 12 o’clock, 3 o’clock, 6 o’clock and 9 o’ clock positions on the onion without cutting through the root.
Make a further 3 incisions between the original ones. Turn over the onion and gently pull the petals apart.
To make the batter, combine all the ingredients, except the buttermilk. Slowly pour in the buttermilk while whisking, adding enough to form a thick, pancake-like batter.
Heat the oil in a large saucepan. Dip an onion into the batter and spoon some over it, making sure the batter gets between each petal.
Using a slotted spoon, place the onion in the oil and deep-fry for 5 minutes, or until the onion is cooked and the batter is crisp. Repeat with the remaining onions.
For the spring onion-and-chive yoghurt dip, mix: yoghurt, chopped coriander, mint, spring onion and chives.
Serve with the spring onion-and-chive yoghurt dip.