These are not the onion rings that are served in all the cafes and fancy outlets today. These are the traditional ones made by our mothers and grandmothers when we craved for a quick snack during the summer holidays.
Ingredients:
3 large onions peeled and washed
250 gms besan/ chickpea flour
1 tbsp chilly powder
1/2 tsp asafoetida
1/2 tsp ajwain/ caraway seeds
Salt
1 tbsp hot oil
Oil to fry .
Method:
Pat dry the onions and slice them thinly. Separate the rings. Tip the Besan, chilly powder, salt and asafoetida into a bowl. Crush the ajwain a little between your palms and drop it in too. Add enough water little by little to make a batter which is neither too thick nor flowing. The onion rings should be able to hold the batter when they are coated with it. Drop a tbsp of hot oil into the batter and whisk well.
Heat oil in a pan. Dip the onion rings in the batter and drop them into the hot oil. Lower heat and fry them to a golden brown and crisp. Remove, drain and serve hot.
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