Bhaji (Indian-Style Onion Rings)

Serves 2

  • 3 to 4 cups vegetable oil for deep frying, or as needed
  • 2 cups chick pea flour
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne
  • ¼ teaspoon turmeric
  • 1 ½ teaspoons salt
  • 1 ½ cups water
  • 1 large sweet onion (such as Vidalia), peeled, cut into ½-inch thick rings
  • Maya Kaimal Spicy Ketchup
  • Heat oil in a wok or 4 quart pot over medium heat to 350°F.
  • In a medium bowl mix chick pea flour, cumin, cayenne, turmeric, and salt. Add water and stir until batter is formed; it should be just thick enough to coat an onion ring without sliding off too quickly. Adjust with more water if necessary.
  • Dip rings into batter and coat each thoroughly.
  • Deep-fry rings, in 3 or 4 batches, in 350°F oil until golden brown on both sides. Drain on paper towels.

 

Serve hot with Maya Kaimal Spicy Ketchup

 

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