Indian Onion Rings

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.
4. 4

   Fry the Onion Rings

   • Dip one onion ring at a time into the batter, ensuring it is fully coated. Lift it out and let any excess batter drip back into the bowl.
   • Carefully slide the battered ring into the hot oil. Repeat with a few more rings, but do not overcrowd the pan; fry in batches of 4-5.
   • Fry for about 2-3 minutes, then flip and fry for another 2-3 minutes on the other side, until they are a deep golden brown and crispy.
   • Using a slotted spoon, remove the fried rings from the oil.
5. 5

   Drain and Serve

   • Place the hot onion rings on a wire rack or a plate lined with paper towels to drain excess oil.
   • While they are still hot, sprinkle generously with chaat masala for an extra tangy flavor.
   • Serve immediately with mint chutney, tamarind chutney, or tomato ketchup.