Blooming Onion Bhaji

This one is absolute filth. Pure unadulterated filth.

I’ve been meaning to give this a go for some time now but haven’t had the chance but my word, it was worth the wait.

The inspiration for this is from a popular American restaurant called ‘Outback Steakhouse’. My grandparents used to live in America so used to visit quite a bit when I was younger. We always used to visit the Outback for food and this is one of their staple menu items – however their batter is not bhaji inspired.

They did open a restaurant back in my home city of Birmingham for a short period but it wasn’t like the real thing.

I wanted to try and recreate this dish with a Matt Cooper Bites twist and I can confirm, it was a succes.

It’s quite a messy one to create but there isn’t much prep involved.

Key Points

  • The Onion Bhaji Mix can be purchased on our webstore here.
  • Please do not slice the root end off – the onion won’t bloom!
  • Be delicate when applying the coatings as the onion is fragile when bloomed
  • Make sure adequate milk is added to the milk and egg mixture so it’s easier to coat the onion in
  • Please be careful with the hot oil – it is extremely dangerous
  • You can re use the oil if you deem it clean enough

Blooming Onion Bhaji

Prep Time 5 mins
Cook Time 6 mins
Servings 1 onion


  • 1 large white onion
  • 100 g Matt Cooper Bites Onion Bhaji Mix
  • 2 eggs beaten
  • 150 ml semi skimmed milk
  • 2 litre vegetable oil
  • salt to taste
  • freshly chopped coriander to garnish


  • Carefully peel the outer skin of the onion without cutting either end off. I tend to make a small incision on the body of the onion and peel that way
  • Slice the tunic end of the onion and do not cut the root side. The tunic is often the longer, thinner end. Cutting the root will mean the onion will not bloom
  • With the onion root side up, begin slicing about 1/2 inch away from the root. I find it easiest to do 4 quarter slices and then 3 of the same cuts in the gaps left by the original quarter slices. You should be able to now open and ‘bloom’ the onion
  • In a dish, crack two eggs, add the milk and whisk. In another dish, add the Onion Bhaji Mix.
  • Firstly, coat the onion in the bhaji mix, making sure the mix is in between every nook and cranny.
  • Now coat the onion with the egg mixture.
  • Lastly the onion needs it second coating of bhaji mix. It’s really important to make sure most of the onion is coated.
  • Add vegetable oil to a saucepan and place on the high on a high heat. You will need the oil to get up to temperature and this will take typically between 5-7 minutes. You can test whether the oil is hot enough by dropping a piece of the onion into the boil and if it bubbles and rises to the surface, it’s hot enough.
  • Carefully lower the onion root down into the hot oil and cook for 3 minutes. Carefully flip the onion and then cook for another 3 minutes.
  • Remove the onion from the saucepan and place onto paper towels to drain some of excess oil.
  • Season with salt, garnish with optional coriander and serve

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating