curried chickpea onion rings

Crunchy, sweet, spicy and light…all in one tasty bite.  That’s what these are.  Yum.  We rarely eat fried food so these were a treat for us.  My favorite kind of onion ring is when the onion is cooked perfectly on the inside and the batter is light and crispy on the outside.  When you bite into these the onion just melts in your mouth.    These onion rings are made with a chickpea batter similar to the one used to make an Indian snack called pakoras.

  
  
These would be delicious served with a yogurt dipping sauce.  We ate these so fast that I didn’t even have time to make one!  I’ll make one and post the recipe.

curried chickpea onion rings

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: the teaspoon & the wave

Recipe type: snack

Serves: a lot

Ingredients

• 1c chickpea flour
• ½t sea salt
• 1t curry powder
• ⅛t cayenne
• 1t olive oil
• ½c water
• 2 sweet onions, peeled & sliced into thin rounds
• ¼c fresh cilantro leaves, chopped
• pink salt
• light olive oil for frying

Instructions

1. First prepare the batter. Mix the first 5 ingredients together in a bowl and add about ¼c of the water. It'll be a little lumpy, that's ok. Keep stirring and add more water until it is the consistency of heavy cream. Add the chopped cilantro. Taste and adjust seasonings.
2. Slice the onions into thin rounds and set aside.
3. In a heavy bottomed pot, add about an inch of oil and heat until it reaches 350 degrees. If you have a thermometer, thats the best way to make sure your oil is hot enough. If not, then test a couple of drops of the batter in the oil and if they bubble and float to the top quickly, your oil is hot. Be careful, this is very hot oil.
4. Separate the onion rings and dip a handful of rings into the batter. Use a fork to lift the rings out, making sure they are well coated and any excess batter drips off.
5. Slowly place the battered rings into the hot oil. You will see a lot of bubbles. After about 2 minutes, gently turn them over, being careful not to splatter the oil.
6. When they start to turn a golden brown and the bubbles slow down, they are ready to be removed from the oil.
7. Take them out with the fork and place them onto a plate lined with a paper towel.
8. Sprinkle the hot onion rings with some pink salt.
9. enjoy!

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