1.Peel the onions and slice them into thick rings, about 1/2 inch wide. Separate the rings and set aside.
2.In a mixing bowl, combine bajra flour, gram flour, turmeric powder, carom seeds, chilli powder, ginger, garlic, coriander leaf, chilli flakes and salt. Add water to make a loose batter.
3.Heat oil in a kadhai. Ensure there's enough oil to submerge the onion rings..
4.Dip the onion slices into the batter until they are well coated.
5.Spread breadcrumbs on a plate or shallow dish.
6. Place each ring into the breadcrumbs one at a time, scooping the crumbs over the ring to coat it.
7.Tap the ring gently while removing it from the crumbs to ensure the coating clings well. Repeat with the remaining rings.
8.Deep-fry the rings in the oil for 2 to 3 minutes or until they are golden brown. Remove
them to a paper towel to drain excess oil. Season with chaat masala and serve.
Note: Serve the crispy onion rings hot with your favourite dipping sauce, such as ketchup, spicy mayo or chilli sauce.
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
