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Crispy, spiced onion rings tossed with a fresh, tangy salad of cucumbers, tomatoes, and a zesty chaat masala dressing. A delightful fusion snack that's both crunchy and refreshing.
For 4 servings
Prepare the vegetables: Peel the 2 large onions and slice them into 1/4 inch thick rings. Carefully separate the rings. For the salad, chop the cucumber and deseeded tomatoes. Thinly slice the small onion. Keep the chopped salad vegetables in a large mixing bowl.
Make the batter: In a separate bowl, whisk together the besan, rice flour, ajwain, turmeric powder, red chili powder, and 0.75 tsp salt. Gradually add water while whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be like pancake batter, thick enough to coat the onion rings.
Fry the onion rings: Heat oil in a deep pan or kadai over medium-high heat. To check if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately. Dip each onion ring into the batter, ensuring it's fully coated, and gently drop it into the hot oil. Fry in small batches to avoid overcrowding. Cook for 2-3 minutes per side, until they are golden brown and crispy. Remove with a slotted spoon and drain on a plate lined with paper towels to absorb excess oil.
Prepare the dressing: In a small bowl, whisk together the lemon juice, chaat masala, kala namak, sugar (if using), and 0.25 tsp salt.
Assemble and serve: Just before serving, pour the dressing over the chopped salad vegetables in the mixing bowl. Add the chopped coriander leaves and toss everything well. Transfer the salad to a serving platter and top generously with the hot, crispy onion rings. Serve immediately to enjoy the contrast of warm, crunchy rings and the cool, tangy salad.
Crispy, spiced onion rings tossed with a fresh, tangy salad of cucumbers, tomatoes, and a zesty chaat masala dressing. A delightful fusion snack that's both crunchy and refreshing.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 323.36 calories per serving with 7.75g of protein, it's a moderately challenging recipe perfect for appetizer or snack or lunch.
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Instead of deep frying, lightly coat the battered rings with oil spray and air fry at 180°C (350°F) for 12-15 minutes, flipping halfway, until golden and crisp.
This recipe is naturally gluten-free as it uses chickpea and rice flour. Ensure your asafoetida (if using) and flours are certified gluten-free to avoid cross-contamination.
Omit the onions entirely. Use thick rings of raw banana or bell pepper (capsicum) instead for frying.
Use store-bought frozen onion rings and bake or air fry them according to package directions. Then, simply toss them with the fresh salad and dressing.
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