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| Main Ingredients | Onion, Refined flour (maida) |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 11-15 minutes |
| Cook time | 11-15 minutes |
| Serve | 5 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
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
- Separate the onion roundels into rings and keep the center part aside. Use only the outer big rings.
- Sieve together refined flour, corn floour, salt, white pepper powder and baking powder. Add sufficient water to make a thick batter.
- Whip this batter with whisk or hand continuously for five to ten minutes.
- 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.
- Deep fry till crisp. Remove and drain on an absorbent paper. Serve hot.
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