1 cup besan (gram/chickpea flour), plus extra for dredging
3 tbsp cornflour
1½ tsp dried fenugreek leaves (kasuri methi)
Salt and red chilli powder, to taste
¼ tsp turmeric
1 tsp each ground cumin, ground coriander and nigella seeds
½ tsp crushed red chilli flakes
Sparkling water, to make a thin batter
Oil, to fry
Directions
Peel the pearl onions and trim the root ends flat, leaving the root intact to hold each onion together. Make several cuts down from the top (stopping short of the root) so the onion can open up and “bloom” like a flower.
Whisk the besan, cornflour, kasuri methi, salt, red chilli powder, turmeric, cumin, coriander, nigella seeds and chilli flakes together. Add sparkling water a little at a time, whisking to a smooth, thin batter.
Toss the bloomed onions in a little dry besan first so the batter clings, then dip each one into the spiced batter, gently opening the layers so the batter gets into the petals.
Heat oil for frying over medium-high heat. Fry the onions a few at a time until golden and crisp, turning for even colour. Drain on paper towels.
Serve hot, with chutney alongside.
One-bite version from @madeeha_eats (Bite Size series). Bloomed pearl onions in a crisp spiced besan batter.
