Indian-style deep-fried onion rings
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
If you're looking for a new, unusual flavor for onion rings, try frying them in Indian batter. To do this, you'll need traditional Indian spices like chat masala and tandoori masala, a blend of aromatic spices that brighten any dish and add a South Asian flair. Soak the onion rings in a marinade of curdled milk and spices, then coat them in flour and spices, and deep-fry. The result is crispy and delicious.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large onions, peeled and cut into 0.3 cm thick rings.
- 2 tbsp chat masala
- 2 tbsp. cumin seeds, toasted and ground
- 1 tbsp. chili seasoning
- 1 tbsp dried mint
- 1 cup of sour milk or kefir
- 1 tbsp. tandoori masala
- 2 cups of flour
- Vegetable oil for deep-frying
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Cooking the dish according to the recipe:
- Seasoning for onion rings: Mix together chat masala (a dried spice mix of garam masala, amchur mango powder, cumin seeds, coriander or fennel seeds, ground ginger, kala namak black salt, black pepper, dried asafoetida hing, ground cayenne pepper), ground cumin, chilli powder and mint.
- Separately, mix together the sour milk, tandoori masala, and 2 teaspoons of onion ring seasoning. Place the onion rings in the mixture until completely coated, and refrigerate to marinate for at least 1 hour.
- Fill a large cast iron pot halfway with vegetable oil and heat it to 190°C.
- In a shallow bowl, combine flour and 2 tablespoons of onion ring seasoning. Dredge the onion rings, a few at a time, in the flour until evenly coated. Shake off any excess flour and carefully drop the onions into the hot oil.
- Fry in batches until golden brown, turning to prevent sticking and ensure even cooking, about 3 minutes. Remove the cooked rings from the oil and place them on paper towels to drain off excess oil.
- Sprinkle them with salt and onion ring seasoning. Repeat with the remaining onions. Before adding the next batch of rings, make sure the oil has returned to 190°C.
Author of the recipe - Chef Maneet Chohen is the author of a cookbook about Indian spices, a lecturer at a culinary college, and a restaurant owner (Nashville, Tennessee).
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