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
