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Kangna

Onion rings dipped in flour batter, coated with spiced semolina and deep fried.

New Update
Main IngredientsOnion, Refined flour (maida)
CuisineIndian
CourseSnacks and Starters
Prep Time11-15 minutes
Cook time11-15 minutes
Serve5
TasteMild
Level of CookingModerate
OthersVeg

Ingredients list for Kangna

  • 2-3 large Onion thick slices
  • 1 cup Refined flour (maida)
  • 2 tablespoons Cornflour/ corn starch
  • to taste Salt
  • to taste White pepper powder
  • 1/4 teaspoon Baking powder
  • 1/2 cup Semolina (rawa/suji)
  • to deep fry Oil

Method

  1. Separate the onion roundels into rings and keep the center part aside. Use only the outer big rings.
  2. Sieve together refined flour, corn floour, salt, white pepper powder and baking powder. Add sufficient water to make a thick batter.
  3. Whip this batter with whisk or hand continuously for five to ten minutes.
  4. Heat sufficient oil in a kadai. Place rawa in a platter mixed with a little salt and white pepper powder. Dip onion rings in the batter and coat with rawa.
  5. Deep fry till crisp. Remove and drain on an absorbent paper. Serve hot.
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