If you've grown up eating bhajiyas and pyaaz pakora, then onion rings are something you will definitely love. These crispy fried onion rings are a variation to the many Indian pakoras. Made with a thin and light batter, the outside becomes incredibly crispy, with every bite having that little bit of the crispy coating and the sweet and soft ring of onion inside.
Onion rings / Pyaaz Pakorasare cross-sectioned onion slices, opened up into rings, fried with the coating of a batter or breadcrumbs in some cases. It's generally eaten as an appetiser and in some cases can also be served as a side dish. The oldest sign of onion rings has been seen in 1802 in a British recipe that called for onion slices, dipped into batter and fried into lard ( pig fat ).
Quick and Easy Onion Rings
This rainy season, replace your regular pakoras with this amazing, light and crispy version of our usual snack, known as Pakoras or Fritters. This light and golden batter made with club soda, makes for an airy and crispy coating over the onion, taking it to another level and making it a must-try recipe.
1) Start by peeling all your onions and slice them into thick roundels. Press the slices and separate all the rings out of the slice.
2) In a large bowl transfer all the raw onion rings and fill the bowl with chilled ice water and let them soak in the cold water while you prepare your batter.
3) In a separate bowl add the refined flour, cornflour and rice flour in the ratio of 2:1:1. Add the salt, pepper and paprika to the flour and mix with a wire whisk.
4) To the flour mixture add the club soda and whisk it simultaneously to form it into a batter. The batter needs to be loose but thick enough that it leaves a thin coating over the raw onion ring.
5) Heat some oil for frying in a Meyer stainless steel kadai over high heat. While the oil is heating, submerge all the onion rings into the batter we prepared.
6) Once the oil is hot enough, pick up an onion ring from the bowl, tap to drain the excess batter from the ring and toss it into the hot oil for frying
7) Fry these onion rings in the oil for 1-2 minutes till they reach a light golden brown. Once done, take them out of the oil and let them drain on a cooling rack, or a tissue paper tray.
8) Serve them hot and crispy on a platter with your favourite dip and top them with some chopped coriander.
Expert Tips
1) Make sure to soak the onions in cold water as that helps to get rid of the undesirable onion smell.
2) Try to mix the batter as close to frying as possible to get the best results.
3) These onion rings fry really quickly as onions don't take that long to cook.
If you've grown up eating bhajiyas and pyaaz pakora, then onion rings are something you will definitely love. These crispy fried onion rings are a variation to the many Indian pakoras. Made with a thin and light batter, the outside becomes incredibly crispy, with every bite having that little bit of the crispy coating and the sweet and soft ring of onion inside.
Start by peeling all your onions and slice them into thick roundels. Press the slices and separate all the rings out of the slice.
In a large bowl transfer all the raw onion rings and fill the bowl with chilled ice water and let them soak in the cold water while you prepare your batter.
In a separate bowl add the refined flour, cornflour and rice flour in the ratio of 2:1:1. Add the salt, pepper and paprika to the flour and mix with a wire whisk.
To the flour mixture add the club soda and whisk it simultaneously to form it into a batter. The batter needs to be loose but thick enough that it leaves a thin coating over the raw onion ring.
Heat some oil for frying in a stainless steel kadai over high heat. While the oil is heating, submerge all the onion rings into the batter we prepared.
Once the oil is hot enough, pick up an onion ring from the bowl, tap to drain the excess batter from the ring and toss it into the hot oil for frying.
Fry these onion rings in the oil for 1-2 minutes till they reach a light golden brown. Once done, take them out of the oil and let them drain on a cooling rack, or a tissue paper tray.
Serve them hot and crispy on a platter with your favourite dip and top them with some chopped coriander.
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