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Bhajia-Inspired Onion Rings with Chili Dip
recipe
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Los Angeles
Bhajia-Inspired Onion Rings with Chili Dip
Kiano Moju
Kiano Moju
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$1.00
Crispy and perfectly spiced, these onion rings are an AfriCali twist on an East African classic, paired with a spicy Calabrian chili aioli for an extra kick. The batter is inspired by Kenyan bhajias, made from spiced chickpea flour, ensuring each ring is crunchy and bursting with flavor.
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You Need

  • 1 large white onion
  • Oil for frying

  • For the batter

    • 1/2 cup (65 grams) all-purpose flour
    • 1/4 cup (35 grams) chickpea flour
    • 2 tablespoons cornstarch or potato starch
    • 1 teaspoon baking powder
    • 1 teaspoon onion powder
    • 1 teaspoon smoked paprika
    • 1/4 teaspoon dried oregano
    • 1 1/2 teaspoons Kosher salt or 3/4 teaspoon sea salt
    • 1 lager beer

  • For the dipping sauce

    • 1 tablespoon Calabrian chili paste
    • 2 tablespoons mayonnaise
    • 3 tablespoons thick plain whole milk yogurt
    • 1 garlic clove
    • Salt to taste

    • How To

      For the onion rings

      1. Fill a medium heavy-bottom pot with 3 inches of oil, and heat over medium-high until the oil reaches 350°F (180°C). Line a plate or wire rack with paper towels and place it beside the stove.
      2. While the oil heats, peel the onion, then slice into 1/2-inch thick slices. Separate the layers so you have a selection of rings. The large and medium pieces are best for onion rings; save the smaller rings for cooking other dishes.
      3. Add all-purpose flour, chickpea flour, cornstarch, baking powder, onion powder, oregano, smoked paprika, and salt to a medium bowl. Whisk everything together.
      4. While continuing to whisk, pour in the beer, adding a bit at a time, until you have a thick but slightly runny consistency. You will not need to use the whole beer. Be careful not to add too much beer or the batter will become too runny; if this happens, add extra flour, a teaspoon at a time, until the batter thickens again.
      5. When the oil has reached 350°F (180°C), dip one ring in the batter at a time and shake off the excess before carefully lowering the ring into the oil. Cook in batches to not overcrowd the pan, and frequently turn the rings until they are golden brown, 2 to 3 minutes on each side. Monitor the temperature of the oil as you’re frying; cooking onion rings in oil above 365°F (185°C) runs the risk of the outside browning too quickly, leaving you with a raw onion on the inside.
      6. Remove the fried rings, place them on the paper towel-lined plate, and immediately season with salt flakes.

      For the dipping sauce

      1. Add the Calabrian chilis to a small bowl, along with the mayo and yogurt. Grate or finely chop the garlic and stir well to create a sauce.
      2. Season with salt, then taste and adjust the ingredients accordingly.