
Onion Bhaji Rings
Mary's Kitchen Crush - "Cousins' Summer"
10
Prep Time (minutes)
30
Cook Time (minutes)
4
ServingsIngredients
- Canola Oil for frying
- 1 large yellow onion, peeled and cut into 1/2-inch thick rounds
- ¼ cup (30g) all-purpose flour
- 1 cup (125g) chickpea flour
- ¼ cup (60g) cornstarch
- 1 teaspoon (4g) ground turmeric
- 1 teaspoon (4g) ground cumin
- ½ teaspoon (2g) cayenne pepper
- ½ teaspoon (2g) ground coriander
- ½ teaspoon (2g) garam masala
- ½ teaspoon (2g) kosher salt
- ½ teaspoon (2g) baking powder
- ¼ teaspoon (1g) mustard powder
- ¾ cup (177ml) water
Steps
- Heat oven to 200F (93C) and line a large rimmed baking sheet with a cooling rack; set aside.
- Heat 1½-inches (4cm) of oil in a large, heavy bottomed saucepan or Dutch oven to 350F (176C).
- Separate onion slices into rings. Toss rings into a large bowl with all-purpose flour to coat.
- Whisk together remaining ingredients except water in a large bowl. Whisk in water until combined.
- Dip rings into the batter one at a time and add to oil. Fry in batched of 5 or 6 until golden brown and crispy, 3 to 4 minutes, flipping halfway and adjusting heat up or down to maintain temperature of oil.
- Remove the rings to prepared pan and sprinkle with additional salt. Place in oven to keep warm and fry remaining rings.