Image from http://eatreadandcook.blogspot.com.au/
There’s a reason these are such staples in Indian takeaways: like onion rings on burgers, they’re the maddeningly addictive morsel you just want more of.
- Knife or Progressive Onion Chopper
- Measuring spoons
- Mixing Bowl
- Wooden spoon
- Deep Fryer or Chef’s Pan
- Slotted spoon
- Draining rack
- 3 small onions, peeled and chopped
- ¼ tsp chilli powder
- 3 Tbsp fresh coriander, roughly chopped
- 1 tsp ground cumin
- 2 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 fresh hot green chilli, sliced (optional)
- 4 Tbsp chickpea (also called besan or garbanzo bean) flour
- A pinch of salt
- Olive, canola or sunflower oil, for deep-frying
- Turn on Deep Fryer if using.
- Peel and slice onions, chop coriander and chilli. Combine onions, chilli powder, coriander, cumin, ginger, turmeric and green chilli (if using) in mixing bowl.
- Add chickpea flour and salt, mixing with the wooden spoon for about 5 minutes.
- Add spoonfuls to deep fryer or fill frying pan with 1 cm of oil and wait to heat up. Test with a thermometer from Kitchen Warehouse or with a small amount of batter. Add spoonfuls to the oil, cooking about 4 at a time. Cook for 1 minute on each side until crisp.
- Remove with slotted spoon and place on rack to drain.
- Serve hot with mango or tomato chutney.