Crispy Homemade Onion Rings

Appetizer Crispy Vegetarian

Master the art of perfectly crispy onion rings at home! This recipe uses a double-dipping technique and a blend of spices for an unbeatable crunch and flavor.

Ingredients

• Onions: 2 large, peeled and sliced into 1–1.2 cm thick rounds
• Cornflour (Cornstarch): 3 tbsp
• All-purpose Flour (Maida): 2 tbsp
• Gram Flour (Besan): 1 tbsp (optional but recommended)
• Salt: to taste
• Red Chilli Powder: ½ tsp
• Black Pepper Powder: ½ tsp (freshly ground preferred)
• Jeera (Cumin) Powder: ½ tsp
• Chaat Masala: ½ tsp
• Breadcrumbs: about 1 to 1.5 cups
• Water: as needed
• Oil: for deep frying

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10-15 minutes
• Yields: 2-4 servings
• Cuisine: Snack / Appetizer

Jump to Method ↓

Method

1. Slice and Prepare the Onions: Peel the onions and slice them into thick rounds (about 1–1.2 cm). Gently separate each round into individual rings and place them on a tray.
2. Make the Thick Batter: In a bowl, combine the cornflour, all-purpose flour, and gram flour. Add salt, red chilli powder, black pepper, jeera powder, and chaat masala. Whisk together and slowly add water to form a thick, clingy batter. It should be thick enough to coat the onions without dripping off.
3. Initial Dip & Coat: Dip each onion ring into the thick batter, ensuring it’s fully coated. Shake off any excess and place the coated rings on a plate.
4. Make a Thinner Batter: To the remaining batter, add a little more water and whisk it until it's a slightly liquid consistency that can be poured. This second, thinner batter helps the breadcrumbs stick for an extra crunchy crust.
5. Double Dip & Breadcrumb: Dip the batter-coated rings into the thinner batter, then immediately press them into the breadcrumbs, making sure they are evenly and completely covered. Place the crumbed rings on a clean plate. Repeat for all rings.
6. Heat the Oil: In a deep frying pan or kadai, heat oil over medium-high heat. Test the oil by dropping a tiny bit of batter into it—it should sizzle and float up slowly. Reduce the heat to low-medium before you start frying.
7. Deep-Fry Until Golden: Fry the crumbed onion rings in small batches to maintain a steady oil temperature. Fry for about 2–4 minutes per batch, or until they turn a beautiful golden-brown and are crispy. Remove them with a slotted spoon and drain on kitchen paper to absorb excess oil.
8. Serve Immediately: Serve the onion rings hot and fresh with your favorite dipping sauce like ketchup or spicy mayo. Enjoy them while they’re at their crispiest!

Tips & Variations

• Double-Coating: The key to the best crunch is the double-coating process (thick batter → thin batter → breadcrumbs).
• Baking Option: For a healthier alternative, bake the onion rings at 200°C (390°F) for 12–15 minutes, flipping them once. For an extra crisp finish, brush or spray them with a little oil before baking.
• Flavor Boost: Add a pinch of garlic powder or dried mixed herbs to the batter for a richer flavor.
• Choosing Breadcrumbs: Use fresh breadcrumbs for a lighter crust or panko breadcrumbs for a more airy and extra crunchy texture.
• Oil Temperature: Keeping the oil temperature steady is crucial. If it's too hot, the onion rings will brown too quickly without cooking through. If it's too cool, they will become soggy and greasy.

Storage

Leftover onion rings are best reheated in a hot oven (200°C / 390°F) for 5–7 minutes to restore their crispness. Re-frying them from a refrigerated state is not recommended as they can absorb too much oil and become greasy.

© Crispy Homemade Onion Rings Recipe