Onion Bhaji Inspired Onion Rings

A very tasty way to pimp an onion ring

35 minutes prep

5 minutes cook

Serves 2

Nell Carter

Ingredients

Onion bhajis:

2large white onions, sliced into cm rounds

50gplain flour

30ggram flour

20gcornflour

1 tspbaking powder

½ tspturmeric

½ tspground cumin

½ tspgaram masala

½ tspchilli powder

1 tspsalt

small bunchcoriander, finely chopped

200mlcold beer (lager)

neutral oil

1 tbspchaat masala

To serve:

3 tbspGreek yoghurt

1 tsptamarind concentrate

lime pickle

Golden and crisp Indian-inspired onion rings tossed in chaat masala and served with a tamarind yoghurt and lime pickle.

Method

Slice onions into 1 cm rings, separate, and soak in ice water for 30 minutes to mellow the sharpness. Drain well and pat completely dry with kitchen paper (dry onions help the batter to stick).

In a mixing bowl, whisk together the plain flour, gram flour, baking powder, turmeric, cumin, garam masala, chilli powder, and salt. Gradually whisk in the cold beer until you have a thick but pourable batter.

Lightly dust the onion rings in plain flour to create a “glue layer” for the batter.

Heat neutral oil in a deep pan or fryer to 180°C.

Dip each floured ring into the batter, let the excess drip off, then carefully lower into the hot oil. Fry in batches for 2–3 minutes per side until puffed, deep golden, and ultra-crisp.

Remove with a slotted spoon and drain briefly on kitchen paper or a wire rack.

While still hot, toss the onion rings in a bowl with chaat masala so the spice clings to the crust.

Serve immediately with tamarind yogurt and lime pickle on the side.