MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Masala Blooming Onion
 Categories: Vegetables, Chilies, Dairy, Herbs, Citrus
      Yield: 2 servings

MMMMM-------------------------YOGURT DIP------------------------------
    1/4 c  Vegetable oil
      2 cl Garlic; fine chopped
    1/2 ts Crushed red chile flakes
    1/2 ts Plain full-fat Greek yogurt
    1/2 c  Sour cream
      3 tb Fine chopped cilantro
      3 tb Fine chopped mint leaves
      1 tb Fresh squeezed lemon juice
           Salt & fresh ground pepper

MMMMM-----------------------BLOOMING ONION----------------------------
      1 lg Sweet onion
           Oil
      1 c  Whole milk
    1/2 c  Buttermilk
      2 lg Eggs
  1 1/2 c  A-P flour
    1/2 ts Cayenne pepper
    1/2 ts Chaat masala; more for
           - sprinkling
    1/2 ts Ground coriander
    1/2 ts Ground cumin
    1/2 ts Garlic powder
    1/2 ts Ground turmeric
    1/2 ts Salt; more for sprinkling

  MAKE THE YOGURT DIP: To a small skillet set over medium
  heat, add the oil. Once the oil is hot, add the garlic
  and chile flakes and cook until the garlic is fragrant,
  about 45 seconds. Remove from the heat and set aside to
  cool, about 15 minutes.

  In a medium bowl, whisk together the yogurt, sour cream,
  cilantro, mint, lemon juice, and cooled garlic-chile
  oil. Season with salt and black pepper to taste and set
  aside.

  Make the blooming onion: Trim the top of the onion and
  remove the peel. Place it cut end down (root end up) on
  a cutting board. Using the tip of your knife, starting
  just under the root (not cutting through the root), make
  deep incisions into the center of the onion, down to the
  cutting board, 1/4" apart. Flip the onion over and use
  your thumbs to fan open the "petals," keeping the onion
  whole.

  In a large bowl, whisk together the milk, buttermilk,
  and eggs and set by the stove. In a second large bowl,
  whisk together the flour, cayenne, chaat masala,
  coriander, cumin, garlic powder, turmeric, and salt. Set
  the mixture by the stove.

  Dip the onion into the milk mixture, making sure the
  liquid gets into all of the crevices, then transfer the
  onion to the dry mixture and dredge well. Repeat,
  dipping the onion back into the milk mixture, followed
  by the flour mixture. Transfer to a plate and
  refrigerate until ready to fry.

  Fit a rack into a rimmed baking sheet and set it by the
  stove. To a deep heavy-bottomed pot fitted with a
  deep-fry thermometer, add oil to a depth of 4 inches and
  turn the heat to medium-high. When the thermometer reads
  400°F/205°C, use a spider skimmer or slotted spoon to
  carefully lower the onion into the oil. Fry, maintaining
  a temperature of 375°F and turning occasionally, until
  deep golden brown, crispy all over, and soft in the
  center when pierced with a knife, 5-7 minutes. Transfer
  the onion to the rack to drain, then sprinkle with
  additional salt and chaat masala. Serve with the yogurt
  dip on the side.

  By: Fatima Khawaja

  RECIPE FROM: https://www.saveur.com

  Uncle Dirty Dave's Archives

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