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Category: Starters and finger foods
Serving: 2-3
Preparation: 00:30

Sinking your teeth into crisp onion rings is a sensual pleasure. What better time of the year to have onion rings, kandha (onion) pakoda. The snack that bring memories rolling down with any one who has tried these snack in the streets of India. My fond memories of Kandha Pakoda and cutting chai is in the hustle and bustle of the streets of Mumbai. Where people from all walks of life stop to take a tea time break in front of stalls who sell these crispy nibbles,along with a small glass of ginger flavored cutting chai.



besan (Gram flour)- 125 gms
ajwain(bishop seeds)- 5g
red chili powder - 10g
asafetida- 3g
baking soda - 3 g
salt- to taste
water- as requiRED

Onion rings
red onion - 200g
panko crumbs (Japanese bread crumbs)- 250g
vegetable oil- 500ml


1. In a bowl place all the ingredients for the batter. Add water and mix them with your fingers to form a smooth batter. When the batter coats your finger it is ready. Rest for 5-10 minutes.
2. Slice the red onions skin on into 2 inch thick roundels and remove them layer by layer.
3. Arrange the onions roundels, batter and panko crumbs in a tray.
4. Heat oil in a kadai or a heavy bottom pan over medium heat. Keep a tray layered with paper towel and perforated spoon to pickup the fried onion rings.
5. Heat Test- Drop a few drops of batter and check how quickly they come up. Adjust the heat if required.
6. Dip the onion rings into the batter and coat them generously with panko crumbs gently press the crumbs with your palm to stick and drop them into the oil and fry till golden on both sides.

Serving Ideas

Serve hot along with your favorite chutney and a small glass of cutting chai.

Panko bread crumbs is a Japanese variety of bread crumbs available in the specialty or Asian section shelves.

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