Masala Onion Rings, Without Maida | Sweet Chilli Sauce

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We begin by choosing medium sized single eyed onions. Peel them nicely and then slice into 1 inch thick rings. Once sliced remove the centre segments and remove only the outer ones. Separate the layers to have the rings prepped.

To make the batter, take the besan in a bowl and add in the salt, red chilli powder, turmeric, cumin powder, kasoori methi, chopped coriander and chaat masala. Mix the dry ingredients together and begin adding the water in batches, mixing as you add to avoid lumps and make a thick batter.

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Prep your station by keeping the batter, bread crumbs and onion rings ready. First dip the rings in the batter, pull them out and allow the excess batter to flow out and then place them into the bread crumbs. Sprinkle more bread crumbs on them and press tight to make the bread crumbs stick to the rings. Repeat this with all of the onion rings and keep aside.

For frying the onion rings, heat oil in a kadhai over medium heat. Once the oil is hot add in the onion rings a few at a time and fry till a golden tint is achieved. Remove and rest for a minute over blotting paper or kitchen towel.
You may sprinkle some chaat masala on the onion rings before serving. Enjoy!

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To make the sweet chilli sauce, add the water island vinegar in a pan and turn on the heat on low to medium. Then add in the sugar, chilli flakes, garlic and salt. Simmer for 5 minutes. While it simmers, make a slurry of the cornstarch and water.
Add the slurry into the pan a little by little to achieve slight thickness. Cook for another minute and then turn off the gas. Cool down before serving.

Besan swells up over time and changes the consistency of the batter. So before frying check and correct the consistency of the batter.
Fry at low to medium hot oil to keep the onions crispy for longer.
Each chilli has its own spice level, taste, adjust & use in the recipe.
In this recipe you can replace Besan (gram flour) with maida (all purpose flour)