Onion Rings 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.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.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.
- 2
Step 2
- a.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.
- 3
Fry the onion rings: Heat oil in a deep pan or kadai over medium-high heat
- a.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.
- 4
Step 4
- a.Prepare the dressing: In a small bowl, whisk together the lemon juice, chaat masala, kala namak, sugar (if using), and 0.25 tsp salt.
- 5
Step 5
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the batter is not too thin, or it won't coat the onion rings properly.
- 2Fry the rings in batches. Overcrowding the pan will lower the oil temperature and result in soggy rings.
- 3Add the onion rings to the salad just before serving to maintain their crispiness.
- 4For even cooking, slice the onions to a uniform thickness.
- 5You can add other vegetables to the salad like grated carrots, bell peppers, or boiled chickpeas.
Adapt it for your goals.
Healthy
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.
gluten freeGluten free
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.
jainJain
Omit the onions entirely. Use thick rings of raw banana or bell pepper (capsicum) instead for frying.
quickQuick
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.