Onion Rings (Pyaz Ke Pakore)
These onion rings are made with spices in the batter make a great appetizer when served with a cucumber-yogurt dip.
Serves: 4Hands-on: 1 hourTotal: 1 hourDifficulty: Easy
- 1 cup chickpea flour
- 1⁄4 tsp. table salt
- 1⁄4 tsp. red chili powder
- 1⁄4 tsp. cumin seeds, roasted and roughly pounded
- 1⁄4 tsp. baking powder
- 1 tsp. vegetable oil
- Approximately 3⁄4 cup warm water
- 2 medium-sized red onions, peeled and thinly sliced oil for deep-frying
- To make the batter, mix together the chickpea flour, salt, red chili powder, cumin seeds, baking powder, and the vegetable oil. Add the warm water a little bit at a time. Beat well to ensure that there are no lumps.
- Add the onions to the batter and make sure that they are well coated.
- Heat about 1 inch of the oil in a deep pan to 350°. Add a few onion rings at a time to the hot oil. Reduce the heat to medium. Fry the onion rings, turning them in the oil until they are golden brown on all sides, about 2 to 3 minutes.
- Using a slotted spoon, remove the onion rings from the oil and place them on a double layer of paper towels. Continue until all the onion rings are done. Serve hot. If you wish to serve them later, keep them warm in a 200° oven.