Name: Kathiyawadi Bharwa Dungri
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Pearl Onions, small sambar onions, peeled and cross-slit at the top; 2 tbsp Gram Flour, besan, dry roasted; 2 tbsp Peanuts, roasted and coarsely crushed; 1½ tsp Ground Coriander; ½ tsp Ground Cumin; 1 tsp Red Chilli Powder; ¼ tsp Ground Turmeric; ½ tsp Garam Masala; 2½ tbsp Cooking Oil, divided use; 1 tsp Salt, to taste

35 mintotal

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

In a mixing bowl, combine the roasted gram flour, crushed groundnuts, coriander powder, cumin powder, red chilli powder, turmeric, garam masala, and salt.
Add half a tablespoon of oil to the dry spice mixture and mix with your fingers to form a slightly moist, crumbly stuffing.
Take the peeled and slit pearl onions and gently press the prepared spice mixture deep into the slits of each onion. Retain any leftover masala.
Heat the remaining oil in a pan over medium heat.
Carefully place the stuffed onions in the pan in a single layer. Cook for 2-3 minutes on medium heat until the bottoms sizzle.
2–3 min
Lower the heat, cover with a lid, and let them cook in their own steam for 8-10 minutes. Gently turn them occasionally so they soften evenly without breaking apart.
8–10 min
Sprinkle any leftover stuffing masala over the onions, splash a tiny bit of water to create a thick coating, and cook uncovered for the last 2 minutes.
2 min
Serve immediately while warm and crispy on the edges.

How to tell it's done

Soft, sweet baby onions holding a nutty, savory, heavily spiced core with a lightly roasted exterior.

Getting it right

Tip

Ensure the slits on the pearl onions do not cut all the way through to the root; they must remain intact so the onion doesn't fall apart while cooking.

What to serve it with

Pairs wonderfully with Bajra Bhakri, fresh Curd, and a piece of Jaggery on the side.

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