Mowgli IPA Onion Rings

Meat Free Mowgli Page 26 I thought I'd put a twist on onion bhajis for this book and serve you up a recipe for onion rings instead. Beer-battered onion rings are firm fast-food favourites, but add some Indian spicing (and some hoppy India Pale Ale, of course) to the batter and it takes them to another level. Served with Nisha's Quick Indian Ketchup (page 83), they're a great starter for an Indian feast with a difference.

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Step 1

Heat a 5cm depth of oil in a deep-fat fryer or heavy-based saucepan to 180°C You'll know it's hot enough when a sprinkling of flour sizzles and floats to the surface.

Step 2

In a large mixing bowl, combine the flours, spices and chopped coriander along with the salt, sugar, black pepper and bicarbonate of soda.

Step 3

Slowly whisk the cold IPA into the dry ingredients until you have a batter the consistency of double cream. Taste for seasoning.

Step 4

Add a handful of onion rings to the batter, turning to coat.

Step 5

When the oil is hot, slowly add the battered onion rings and fry for 3-4 minutes, or until puffed and golden brown. Remove with a slotted spoon to drain on paper towels and repeat with the remaining rings.

Step 6

Serve hot - these need to be eaten Immediately or they will soften like to serve them with my Indian ketchup!