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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.



  • 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


  1. Turn on Deep Fryer if using.
  2. Peel and slice onions, chop coriander and chilli. Combine onions, chilli powder, coriander, cumin, ginger, turmeric and green chilli (if using) in mixing bowl.
  3. Add chickpea flour and salt, mixing with the wooden spoon for about 5 minutes.
  4. 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.
  5. Remove with slotted spoon and place on rack to drain.
  6. Serve hot with mango or tomato chutney.

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