If India had a outback this is exactly what they would serve with a extra sprinkle of chaat masala of course. Lets be real this is the ONLY reason any one ever went to outback. The masalas in the onion bloom reminds me so much of pakora’s (Indian version of onion fritters), between each onion pedal covered in spices and the aroma this masala onion bloom is a MUST TRY!
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Masala Onion Bloom
Ingredients
- 2 med large onions
- oil for frying
Batter
- 2&½ cups club soda
- 2 cups all purpose flour
- ¼ cup cornstarch
- ½ tbsp cayenne pepper or red chili powder
- 3 tsp garam masala
- 2 tsp paprika
- 3 tsp garlic powder
- 2 tsp black pepper
- 1 tsp salt
Spicy sauce
- 1 cup mayonnaise
- ½ cup chili sauce or hot sauce of choice
- 1 tbsp spicy mustard or dijon
- 2 tsp onion powder
- 1 tsp garlic powder
- salt and pepper to taste
Instructions
Spicy Sauce
- Mix everything together and set aside until ready to use.
Blooming onion
- Heat up the oil in a deep pot. In a large bowl mix all the ingredients together to make a batter.
- Cut about 3/4″ off top of onion and peel. Cut into onion 10 to 12 vertical wedges but do not cut through bottom root. Remove about 1″ of petals from center of onion. You may want to separate the onion petals slightly, do not do this too much, you will destroy the onion.
- Dip onion in the batter, separate petals to coat thoroughly with batter. Do this until all your onions are coated.
- Gently place in pot to deep-fry for 3-4 mins. Turn over, and fry an additional 2 minutes. Drain on paper towels. Serve right away and serve with the spicy sauce.
Notes
- Make this recipe gluten free by using gluten free flour instead of regular flour.
- After coating the onion with batter you can freeze up to 30 mins and fry after for best results.
