Indian Onion Rings
Crispy, savory, and utterly addictive! Sweet onion rings are coated in a flavorful, spiced chickpea flour batter and deep-fried to golden perfection. A perfect tea-time snack or appetizer that's ready in minutes.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Onions
- b.Peel the large onions and slice them crosswise into 1/4 to 1/2-inch thick rounds.
- c.Gently separate the rounds into individual rings. Set aside the smaller center pieces for another use.
- 2
Step 2
- a.Make the Batter
- b.In a large mixing bowl, whisk together the besan, rice flour, ajwain, turmeric powder, red chili powder, garam masala, hing, baking soda, and salt.
- c.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.
- d.Do not overmix the batter. Let it rest for 10-15 minutes.
- 3
Step 3
- a.Heat the Oil
- b.Pour oil into a deep pan or kadai, ensuring it's at least 2 inches deep. Heat over medium-high flame.
- c.The ideal oil temperature is between 350-375°F (175-190°C).
- d.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
Step 4
- a.Fry the Onion Rings
- b.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.
- c.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.
- d.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.
- e.Using a slotted spoon, remove the fried rings from the oil.
- 5
Step 5
- a.Drain and Serve
- b.Place the hot onion rings on a wire rack or a plate lined with paper towels to drain excess oil.
- c.While they are still hot, sprinkle generously with chaat masala for an extra tangy flavor.
- d.Serve immediately with mint chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use cold water to make the batter. This helps in making the onion rings extra crispy.
- 2The batter's consistency is key. Too thin, and it won't stick; too thick, and the coating will be doughy and raw inside.
- 3Maintain a consistent oil temperature. If the oil isn't hot enough, the rings will absorb excess oil and become greasy.
- 4Fry in small batches. Overcrowding the pan lowers the oil temperature, leading to soggy pakoras.
- 5For an even crispier texture, you can add 1 tablespoon of hot oil from the pan into the batter just before you start frying. Mix it in well.
- 6Serve immediately. Like any fried snack, these onion rings are best enjoyed hot and fresh.
Adapt it for your goals.
Herbs
Add 2 tablespoons of finely chopped fresh cilantro (coriander leaves) or mint leaves to the batter for a fresh, aromatic flavor.
Spice LevelSpice Level
For a spicier version, add 1-2 finely chopped green chilies to the batter. For a milder taste, reduce the amount of red chili powder.
Flavor ProfileFlavor Profile
Incorporate other spices like 1/2 teaspoon of roasted cumin powder or 1 teaspoon of crushed coriander seeds for a different layer of flavor.
Gluten FreeGluten-Free
This recipe is naturally gluten-free. However, always check your brand of hing (asafoetida), as some varieties are compounded with wheat flour.
Why this is on our healthy list.
Plant-Based Protein
Besan (chickpea flour) is a good source of plant-based protein and fiber, which can help with satiety and muscle maintenance.
Aids Digestion
The inclusion of spices like ajwain (carom seeds) and hing (asafoetida) is traditional in Indian fried foods as they are known to aid digestion and reduce bloating.
Rich in Antioxidants
Onions are rich in antioxidants, particularly quercetin, which has anti-inflammatory properties. Turmeric also adds curcumin, a powerful anti-inflammatory compound.
Frequently asked questions
To ensure crispy onion rings, make sure your oil is at the correct temperature (350-375°F or 175-190°C), don't overcrowd the pan, and use a combination of besan and rice flour. Serving them immediately is also crucial.