Chili Onion Rings Recipe:
Crispy fried onion rings with spicy hint of chili flakes to answer your monsoon cravings.
The awesome rains couldn’t have happened at a better time than today, hope you remember our monsoon special I was talking about yesterday (read it here). Since the nature gave me reasons for indulgence, I wasted no time in frying another delicious monsoon snack this evening. This one’s yet another sinfully delicious monsoon bite that I am sure most of you can’t say no to. Though these deep fried snacks are all loaded with oil and one should not eat them but I have never been able to keep myself away from them during rains, well the most I do is just eat a few and not give into the temptation of munching forever.
Anyway if your carvings are irresistible too then do try this recipe for the perfect, crunchy onion rings that I like to tweak to our liking by adding some hot chili flakes to make them spicier.
Ingredients (Serves 4):
- 4 large onions, peeled and cut into ½ inch rounds
- 1 and 1/4th cup plain flour
- 1/4th cup corn starch/flour
- 1 and ½ tsp baking pwd
- ½ tbsp salt
- 1 and ½ tsp Chili flakes, optional
- 1 and 1/4th cup ice cold water
- Enough oil to deep fry
- Remove the center and separate the large outer rings (I use two rings tucked together for the chunkier grab), soak them in cold water and keep aside for 1-15 minutes.
- Now whisk the plain flour, corn flour, salt, baking together in a mixing bowl. Then pour the ice cold water and whisk well to make a smooth and thick batter.Stir in the chili flakes and keep aside.
- Heat enough oil in a fryer or a thick bottom skillet.
- Now drain the onion rings from the water and pat dry them between sheets of kitchen tissue.
- Dip each ring into the batter (or two if using the rings tucked together) and tap the excess batter in the bowl and carefully drop into the hot oil. Try with one ring first to check; if the ring comes up to the surface almost immediately after dropping then the oil is ready.
- Fry the rings in batches until golden on medium heat for about 3 mins, drain well and transfer on a kitchen tissue. Do dress with salt if you like before serving hot with your favourite dip; we say a cheesy dip or just ketchup.
Dos and Don’ts:
- Just make sure you make the batter thick to ensure proper coating and that the oil is perfectly hot before frying.
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