Ipa Onion Rings
20m prep 15m cook 35m ready
Beer-battered onion rings with Indian spices, served with a quick Indian ketchup. A twist on onion bhajis, perfect as a starter or snack.
Ingredients
- vegetable oil for deep-frying
- 75 g gram flour/besan
- 44.4 ml rice flour
- 4.93 ml ground coriander
- 9.86 ml ground cumin
- 14.8 ml panch phoron
- 1.23 ml ground turmeric
- 1.23 ml chilli powder
- fresh coriander/cilantro very finely chopped
- 7.39 ml salt
- 9.86 ml sugar
- 2.46 ml black pepper
- 2.46 ml bicarbonate of soda/baking soda
- 330 ml IPA beer cold
- 2 large white onions sliced horizontally into rings
- Nisha's Quick Indian Ketchup to serve
Nutrition (per serving, estimated)
Estimated based off 7 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 4.56 mg
- Iron: 0.26 mg
- Magnesium: 4.31 mg
- Phosphorus: 9.15 mg
- Potassium: 20.4 mg
- Zinc: 0.08 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 75 g gram flour/besan
- 44.4 ml rice flour
- 4.93 ml ground coriander
- 9.86 ml ground cumin
- 14.8 ml panch phoron
- 1.23 ml ground turmeric
- 1.23 ml chilli powder
- 7.39 ml salt
- 9.86 ml sugar
- 2.46 ml black pepper
- 2.46 ml bicarbonate of soda/baking soda
Prepare
- vegetable oil, for deep-frying
- fresh coriander/cilantro, very finely chopped
- Chill 330 ml IPA beer
- 2 large white onions, sliced horizontally into rings
- Nisha's Quick Indian Ketchup, to serve
Let's Cook
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Step 1.
Heat a 5cm/2in depth of vegetable oil in a deep-fat fryer or heavy-based saucepan to 180°C/350°F. To test, sprinkle a little flour into the oil; if it sizzles and floats to the surface, the oil is ready.
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Step 2.
In a large mixing bowl, combine 75g gram flour, 3 tbsp rice flour, 1 tsp ground coriander, 2 tsp ground cumin, 1 tbsp panch phoron, ¼ tsp ground turmeric, ¼ tsp chilli powder, a handful of finely chopped fresh coriander, 1½ tsp salt, 2 tsp sugar, ½ tsp black pepper, and ½ tsp bicarbonate of soda. Whisk to mix evenly.
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Step 3.
Slowly pour 330ml cold IPA beer into the dry ingredients, whisking continuously until you have a smooth batter the consistency of double cream. Taste and adjust seasoning if needed.
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Step 4.
Add a handful of onion rings to the batter, turning gently to coat each ring evenly.
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Step 5.
When the oil is hot, carefully add the battered onion rings in batches without overcrowding. Fry for 3–4 minutes, until puffed and golden brown. Remove with a slotted spoon and drain on paper towels. Repeat with remaining rings.
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Step 6.
Serve the onion rings immediately while hot and crisp, with Nisha’s Quick Indian Ketchup on the side.
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