Products used for this recipe
Ingredients
Tomato dipping sauce1 tbs olive oil
2 cloves of garlic, peeled and chopped
400g @ciriocuoreitaliano Polpa diced tomatoes
½ tsp cumin seeds
Onion
2 large onions, peeled
200ml milk
150g plain flour
½ tsp cumin seeds
Veg oil for frying
Steps
Fresh coriander leaves chopped (optional)To make the sauce fry the garlic for a minute, add Cirio Polpa and cumin and stir through. Simmer for 5 minutes and season as desired.
Mix cumin and flour together in a large bowl. For the onions, place between 2 wooden spoons with the root at the bottom. Cut through to the root keeping it attached, making 12 cuts from the top to the bottom. Gently pull apart, dip in the milk, then the cumin flour and fry in hot oil for 6 to 8 minutes and drain.
To serve, spoon the sauce onto plates, sprinkle coriander onto onions, pull apart, dip and enjoy!
