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
400ºF/205ºC, use a spider skimmer or slotted spoon to
carefully lower the onion into the oil. Fry, maintaining
a temperature of 375ºF 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

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