BHAJI (INDIAN-STYLE ONION RINGS)
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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