Ingredients:

• 3 – large Onions
• oil for deep frying
• For Batter:
• 3/4 cup – plain flour
• 1/4 cup – Corn flour
• 1 tbsp – Rice flour
• 1/2 tsp – Green chilli paste
• 1 tsp – ginger-garlic paste
• 1/2 tsp – black pepper powder
• 1 tbsp – hot oil
• salt to taste

Method:

1. Peel and slice onions into rounds of 1/3 inch thickness. Place in a shallow tray, sprinkle with salt, keep aside for 15 minutes.
2. Separate rings with 2-3 rings intact.
3. Put in a bowl of ice water, keep refrigerated for 20 minutes.
4. Make a batter of all flours, pastes, pepper powder and salt.
5. The batter should coat the back of a spoon evenly thin.
6. Place batter in fridge for 10 minutes.
7. Meanwhile, drain, pat rings dry on a thick kitchen towel.
8. Add 1 tbsp of oil to batter. Mix well.
9. Heat oil in a deep frying pan.
10. When oil gets smoky, reduce heat.
11. Dip rings in batter and let into hot oil.
12. Fry till light golden in colour.
13. Drain and allow excess oil to soak on a kitchen paper.
14. Serve hot with ketchup and cold drinks.

Recipe courtesy of Saroj Kering