‘Blooming’ shallot bhajis

Name: ‘Blooming’ shallot bhajis
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 small to medium Echalion Shallots; 200 ml whole milk; 100 g Cooks' Ingredients Gram Flour; 1 tbsp medium curry powder; 1 tsp turmeric; 1 tsp baking powder; 200 ml vegetable oil, for shallow frying; 25 g pack coriander, leaves or sprigs, to serve; Mango chutney, to serve (optional)

A ‘blooming’ onion is a classic American appetiser of a whole battered onion, deep fried so the onion petals open up and ‘bloom’ like a flower. This Indian-inspired shallot version is quicker and easier, with plenty of crisp crunch.

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Gluten freeVegetarian

Serves4
CourseStarter
Prepare15 mins
Cook15 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 small to medium Echalion Shallots
200ml whole milk
100g Cooks' Ingredients Gram Flour
1 tbsp medium curry powder
1 tsp turmeric
1 tsp baking powder
200ml vegetable oil, for shallow frying
¼ x 25g pack coriander, leaves or sprigs, to serve
Mango chutney, to serve (optional)

Cut the shallots in ½, slicing downwards through the root, then peel. Cut 5-6 thin vertical slices into a shallot ½, leaving the root intact. Lay flat on the board and slice into it horizontally, again leaving the root intact to hold the shallot together. Repeat with the rest.
Place the shallots in a shallow dish, pour over the milk and leave to soak for 5 minutes. Mix together the gram flour, curry powder, turmeric and baking powder, then season lightly with salt.
Lift each shallot from the milk and gently press into the seasoned flour, ensuring it gets into all the cuts in the shallot. Carefully shake off the excess.
Pour 1cm depth of oil into a mediumsized sauté or frying pan and set over a high heat until shimmering. Cook the bhajis, 3-4 at a time, for 1 minute 30 seconds-2 minutes on each side, until the coating is crisp and the shallot soft. Drain well on kitchen paper and keep warm. Repeat with the remaining shallots. Scatter with the coriander, then serve with mango chutney, if liked.

Typical values per serving when made using specific products in recipe