Although liked by people of all age groups, Onion Rings tops the charts as far as kids are concerned! This recipe for Onion Rings is super-effective, as baking powder makes the rings puff up wonderfully. Likewise, adding powdered sugar to the batter and keeping the batter aside for 15 minutes imparts a fantastic flavour and an appetising brown colour to the Onion Rings after deep-frying. As far as taste goes, these Onion Rings are a sure-shot hit because of the herby flavour of oregano and the peppiness of chaat masala. Enjoy these fresh while the crispness is in tact.
|Onion rings||2 Cup (32 tbs) (thickly cut)|
|Plain flour||1/2 Cup (8 tbs) (maida)|
|Cornflour||1/4 Cup (4 tbs)|
|Garlic paste||1/2 Teaspoon|
|Dried oregano||1/4 Teaspoon|
|Baking powder||1/2 Teaspoon|
|Powdered sugar||2 Teaspoon|
|Chaat masala||1 1/2 Teaspoon|
Combine the plain flour, cornflour, garlic paste, oregano, baking powder, powdered sugar and salt and mix well.
Add approx. ¾ cup of water in a deep bowl and mix well using a whisk till no lumps remain.
Cover the batter with a lid and keep aside for 15 minutes.
Heat the oil in a deep non-stick pan, dip the onion rings one by one in the batter till they are evenly coated form all the sides and deep-fry in hot oil on a medium flame, till they turn golden brown in colour from all the sides. You can deep-fry 4 to 5 onion rings at a time. Drain on an absorbent paper.
Sprinkle some chaat masala over the onion rings immediately and toss lightly.