Not only does the blooming onion have a pleasing appearance, but it also tastes good. The onion is coated in a dry mixture and a wet batter before being deep-fried till crispy. With tea, coffee, or any other beverage of your choice, you can serve this onion snack. Enjoy the Blooming Onion with your favourite dips, such as tomato ketchup, mint chutney, or ranch dressing. This recipe is one that you simply must try if you enjoy trying out new treats. The mouthwatering dish for blooming onions is extremely similar to onion fritters. The onion must be fried whole for this dish. The name "Blooming Onion" refers to the shape of the vegetable, which resembles a flower. Give this dish a try and let us know how it worked out for you.
Ingredients:
1 large onion
2 tbsp corn flour
1 tsp red chilli powder
1 tsp oregano
3 tbsp refined flour
2 tbsp gram flour
Salt as required
Refined oil as required
Method:
Leave the bottom of the onion untouched and only cut the top portion. The onion's outer covering should now be peeled off, and it should be cleaned. Now cut a large slit across the onion from top to bottom. Now slowly open the openings until the onion resembles a budding flower. Make sure the onion retains its shape. In a bowl, combine 1/4 cup water and refined flour. A thick batter is created by adding salt and thoroughly mixing. For a dry mixture, combine besan, maize flour, salt, oregano, and red chilli powder. Put the onion in a bowl and thoroughly coat it with the batter made of flour. Place the onion in the bowl with the dry ingredients now and thoroughly coat it. Place the coated onion once more in a batter made of white flour before putting it in a dry mixture. Repeat again after 4–5 minutes.
Tips
Usually, gram flour batter is used to make pakoras. However, the next time you intend to make them, try incorporating some rice flour into your batter. Due to its ability to absorb less oil than gram flour, rice flour contributes to the pakoras' crispiness.
The use of cold water should be noted when you prepare the batter. It won't absorb a lot of oil because the batter is cold. The shape of your pakoras could be ruined if you add too much water, so be careful not to do this.
Do not over-stir the batter if you are using maida. This causes the batter to expand out and causes gluten to develop. As a result, the pakoras would soak up a lot of oil and become soggy.
The crispiness of your pakoras is also greatly influenced by the type of utensil you use. Fry them in a kadhai or heavy bottom pan to maintain the right temperature. They can also be prepared in an air fryer.
