Ingredients
- 16-18 small onions or large shallots, about 500 g, peeled
- gram flour (besan), dry-roasted
- roasted peanuts, coarsely ground
- salt, then adjust to taste
- mustard oil or neutral cooking oil, divided
- lemon juice
- chopped fresh coriander
- 60-80 ml water, as needed
Vegan Recipe
Bharwa Achari Pyaz
Small onions stuffed with a peanut-besan achari filling and slow-cooked until sweet, tender and lightly caramelised.
Method
Make a deep cross slit in the root end of each peeled onion, keeping the opposite end intact so the layers stay together.
Mix roasted gram flour, peanuts, 10 g of Bharwa Achari Masala, salt, lemon juice, coriander and 10 ml oil into a moist crumbly filling.
Open the onion layers gently and press a little filling into each onion.
Heat the remaining oil in a heavy pan, arrange the onions in one layer and cook covered on low heat for eight minutes.
Turn carefully, add a small splash of water and continue cooking covered for ten to twelve minutes.
Uncover and cook until the onions are tender, lightly caramelised and coated with the remaining filling.
You may also like
Medium
Bharwa Achari BainganView recipe
Baby brinjals filled with a nutty achari masala and slow-cooked until tender with lightly caramelised edges.
VegetarianVeganUses 1 Ember Crest spice
Medium
Bharwa Achari TindaView recipe
Tender apple gourds stuffed with a peanut-besan achari filling and cooked as a dry Punjabi-style sabzi.
VegetarianVeganUses 1 Ember Crest spice
Medium
Bharwa Achari ParwalView recipe
Pointed gourds filled with a roasted peanut and gram-flour achari mixture, then pan-cooked until tender and lightly crisp.
VegetarianVeganUses 1 Ember Crest spice
Medium
Bharwa Achari MirchView recipe
Large mild green chillies filled with a tangy besan-peanut achari mixture and shallow-fried until blistered.
VegetarianVeganUses 1 Ember Crest spice
Recipe: https://embercrestspices.com/recipes/r56