Indian Onion Rings with Chaat Masala
Indian Onion Rings with Chaat Masala: Several fast food places in India serve these light and crispy rings on a large metal rod (like a kitchen paper towel holder). They are easy to make, fun to eat and wonderful when it is raining outside! I like to use all purpose flour here but you can use the traditional chickpea flour if you wish.
Recipe credit – “Modern Spice” by Monica Bhide, Simon & Schuster, April 2009
Cook time: 25 minutes
2 medium red onions, peeled and sliced into ¼ inch thick rounds
1 cup all-purpose flour
Table salt to taste
½ teaspoon red chili powder
¼ teaspoon carom seeds
1 tablespoon dried fenugreek leaves
1 teaspoon vegetable oil
1 cup club soda (8 oz)
2 cups vegetable oil to deep fry
Store-bought Indian Chaat Masala, as needed
1. Separate the sliced onion into rings discarding the very small rings and hard center part (save these for another purpose).
2. In a bowl, combine the flour, salt, red chili powder, bishop’s weed, and the vegetable oil. Now add the club soda, and mix well to ensure that there are no lumps. The batter should be thicker than a pancake batter. Add the soda a little bit at a time. If the batter becomes too thin, you can add an additional tablespoon of flour.
3. Add the onions to the batter and make sure that they are well coated.
4. Heat the oil in a deep pan to 350F.
5. Add a few onion rings at a time to the hot oil and fry, turning them in the oil until they are golden brown on all sides (about 2-3 minutes).
6. Using a slotted spoon, remove the rings from the oil, and place on a double layer of paper towel to drain.
7. Continue until all the rings are done. Please note that the temperature of the oil may fall between batches so do allow time for the oil to re-heat.
8. Serve dusted with chaat masala.
Carom seeds, Fenugreek leaves and Chaat Masala area all easily available on Amazon or at your local Indian grocer.
Complementary Wines: Champagne, Champagne rosé, Gewürztraminer Late Harvest, Mojito: rum, lime juice, sugar, mint
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