was right, the dish I made from this was Onion Rings.
When I made this dish, it took me back to the time I first had it.
It must have been more than 10 years back. Dad always used to take us for dinners often as he wanted to give a day off for Amma. Those days eating out was not so popular unlike now.
And we went to this Restaurant which had Revolving Towers and it was real fun. The central part of the Restaurant revolves and the other part of the restaurant does not. So it was fun looking at the people who were not seated in the revolving tables.
Finally when we decided on our food, we ordered this starter which was really very tasty. If we still remember that restaurant, it is because of this dish.
Long after that, Dad always used to ask Mom to prepare that, but she never tried her hands on this recipe. After marriage, once I wanted to impress hubby dear with me culinary expertise (he he) and experimented on some inspiration. (don't we all do it :))
The result was so good.
Not sure if that original dish was made this way, but my version of Onion Rings is something to eat.
I had once prepared it for Dad but Amma didn't get a chance to eat then. So I made it again on her Birthday and she loved it. And I was so happy that she liked it.
Here's the recipe for it.
Maida (Refined Flour ) - 1 cup
Onions - 3 medium
Baking Soda - 1/4 tsp
Curds for Butter Milk - 3 tbsp
Salt to taste
Oil for frying
Chilli powder for taste
Method to prepare:
Take the curds, beat it into smooth paste, add salt. Mix it with 100 ml of water.
It should be of medium thickness in consistency. Let it stay for 10 to 15 mins.
Cut Onions into rings, making sure you remove the stock in middle. Shred into separate rings as shown in the picture
Take Maida in a bowl. Add baking soda and chilli powder.
Pour the butter milk little by little, to get a uniform paste making sure there are no lumps. Then add all the buttermilk to get a medium consistency. The batter should not be so thick.
Heat oil in a pan. Once its really hot, dip the onion rings in the batter and drop them into the oil.
Once they are fried well, remove them to a kitchen paper. You will have to remove them once they turn light golden in colour.
Serve it with little chilli powder sprinkled on the top.
The uniqueness of this is unlike other pakkodas made with just Maida, this stays crunchy and crispy for a long time.