How to make Kangna -

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

Sanjeev Kapoor

This recipe is contributed by Member dr. chitra phil.

Main Ingredients : Onion (प्याज़ ), Refined flour (maida) (मैदा)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Kangna checkout Kanda Poha, Kande Pohe, Crispy Onion Rings, Pyaaz Ki Kachori . You can also find more Snacks and Starters recipes like Veg Vadas, Arancini, Baked Soya Roll, Vazhakkai Cutlet.

Kangna

Kangna Recipe Card

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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 : 11-15 minutes

Serve : 5

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kangna Recipe

  • Onion thick slices 2-3 large

  • Refined flour (maida) 1 cup

  • Cornflour/ corn starch 2 tablespoons

  • Salt to taste

  • White pepper powder to taste

  • Baking powder 1/4 teaspoon

  • Semolina (rawa/suji) 1/2 cup

  • Oil to deep fry

Method

Step 1

Separate the onion roundels into rings and keep the center part aside. Use only the outer big rings.

Step 2

Sieve together refined flour, corn floour, salt, white pepper powder and baking powder. Add sufficient water to make a thick batter.

Step 3

Whip this batter with whisk or hand continuously for five to ten minutes.

Step 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.

Step 5

Deep fry till crisp. Remove and drain on an absorbent paper. Serve hot.

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MasterChef Sanjeev Kapoor

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.