AuthorPaul MerrickCategorySide dishesDifficultyBeginner 2 Small Onions - Finely Sliced
1 tsp Turmeric
½ tsp Cumin Seeds
¼ tsp Chilli Powder
1 Green Chilli - Chopped
2 Eggs
100 g Plain Flour
100 ml Milk
3 tsp Oil
1
Tip the onion and spices into a bowl with a generous pinch of salt. Mix well and leave for an hour until the onions have softened.
2
Add the chilli and coriander (if using) to the onions then crack in the eggs. Tip in the flour and mix.
3
Gradually add the milk and beat until the batter is smooth.
4
Heat the oven to 240C/220C fan/gas 9 with an oiled 12 hole muffin tray inside. Spoon the batter into the holes and cook for 15-20 mins until puffed up and golden and the onions have frazzled slightly. Serve as a starter with Indian chutneys or as part of a roast.
Ingredients
2 Small Onions - Finely Sliced
1 tsp Turmeric
½ tsp Cumin Seeds
¼ tsp Chilli Powder
1 Green Chilli - Chopped
2 Eggs
100 g Plain Flour
100 ml Milk
3 tsp Oil