How to make Desi Onion Rings - SK Khazana -
Batter fried onion rings, crisp and bursting with deliciousness
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Large onions, Gram flour
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Desi Onion Rings - SK Khazana checkout Medu Vada Onion Rings - SK Khazana. You can also find more Snacks and Starters recipes like Uttapam Pizza Sesame Corn Toast Chana Dal Wada Chocolate And Coconut Slices
Desi Onion Rings - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Desi Onion Rings - SK Khazana Recipe
Large onions 4
Gram flour 1 cup
Rice flour 2 tablespoons
Coriander powder 1 tablespoon
Cumin powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Chaat masala 1/4 teaspoon
Salt to taste
Baking soda 1 pinches
Oil to deep fry
Refined flour for coating
Vada pav chutney to serve
Method
Step 1
Peel onions and cut into thick rings, separate the layers, and keep the rings in iced water.
Step 2
Take gram flour in a bowl, add rice flour, coriander powder, cumin powder, red chili powder, turmeric, chaat masala powder, salt, baking soda and sufficient water and whisk well to make a thick and smooth batter.
Step 3
Heat sufficient oil in a kadai.
Step 4
Dry soaked onion rings on an absorbent paper.
Step 5
Spread refined flour on a plate, coat onion rings with it and keep on a plate. Dip the onion rings in the gram flour batter, slide into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
Step 6
Arrange them in a serving basket and serve hot with dry vada pav chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
