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.