Fried Trout, Lemon Wedge and Indian Onion Rings

Ingredients

• 2 medium Lemon (fresh and firm)

Instructions

1. 1

   Wash the lemons thoroughly under running water. Pat them completely dry with a clean cloth or paper towel. This removes any surface dirt or wax.

2. 2

   Optional but recommended: Firmly roll each lemon on your countertop for 15-20 seconds. This helps break down the internal membranes, making the lemon juicier and easier to squeeze.

3. 3

   Place a lemon on a cutting board. Using a sharp knife, carefully slice off the top (stem end) and the bottom (blossom end). This creates two flat, stable surfaces.

4. 4

   Stand the lemon on one of its flat ends. Slice it in half lengthwise, from top to bottom.

5. 5

   Lay each lemon half with the cut-side facing down. Slice each half lengthwise into two equal wedges. You will now have four wedges from the first lemon.

6. 6

   Repeat the process with the second lemon to get a total of eight wedges. Use the tip of your knife to flick out any visible seeds before serving.

Ingredients

• 2 large Onion
• 1.5 cup Besan
• 0.25 cup Rice Flour (for extra crispiness)
• 1 tsp Ajwain
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 0.5 tsp Garam Masala
• 0.25 tsp Hing
• 0.25 tsp Baking Soda
• 1 tsp Salt (or to taste)
• 1 cup Water (cold, or as needed)
• 2 cup Oil (for deep frying)
• 1 tsp Chaat Masala (for sprinkling)

Instructions

1. 1

   Prepare the Onions

   • Peel the large onions and slice them crosswise into 1/4 to 1/2-inch thick rounds.
   • Gently separate the rounds into individual rings. Set aside the smaller center pieces for another use.
2. 2

   Make the Batter

   • In a large mixing bowl, whisk together the besan, rice flour, ajwain, turmeric powder, red chili powder, garam masala, hing, baking soda, and salt.
   • Gradually pour in the cold water while whisking continuously to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
   • Do not overmix the batter. Let it rest for 10-15 minutes.
3. 3

   Heat the Oil

   • Pour oil into a deep pan or kadai, ensuring it's at least 2 inches deep. Heat over medium-high flame.
   • The ideal oil temperature is between 350-375°F (175-190°C).
   • To test without a thermometer, drop a small bit of batter into the oil. If it sizzles and rises to the top quickly without browning too fast, the oil is ready.