Ingredients:

• White bread slices as required
• Onion big size as required
• Refined flour 1 cup
• Cornflour 1/3rd cup
• Salt to taste
• Black pepper a pinch
• Garlic powder 1 tsp
• Red chilli powder 2 tsp
• Baking powder ½ tsp
• Cold water as required
• Oil 1 tbsp
• Refined flour to coat the rings
• Salt & black pepper to season the breadcrumbs
• Oil for frying
• Mayonnaise ½ cup
• Ketchup 3 tbsp
• Mustard sauce 1 tbsp
• Red chilli sauce 1 tbsp
• Garlic paste 1 tsp
• Thick curd 1/3rd cup
• Mayonnaise 1/3rd cup
• Powder sugar 1 tsp
• Vinegar ½ tsp
• Fresh coriander 1 tsp (finely chopped)
• Garlic paste ½ tsp
• Achar masala 1 tbsp

Method:

Panko breadcrumbs are specifically made from white part of the bread, to make them, first trim off the sides of the bread slice, and further cut the white part of the bread in cubes. Do not discard the sides as you can use them to make the normal bread crumbs that are finer in texture. You simply have to grind them in the grinding jar and further toast on a pan until the excess moisture has evaporated, you can use the finer bread crumbs not only for coating but also as a binding agent in many recipes.

Further transfer the bread pieces in a grinding jar, use pulse mode once or twice to break down the bread pieces. Do not grid to much as we need the texture of the bread to b a little flaky, grinding more will make them into powder like consistency and that’s not what we want. After pulsing it for once or twice, transfer the bread crumbs over a pan, and on low heat, toast it while stirring continuously, the main reason to do is to evaporate the moisture from the bread. You would see steam coming out while toasting and that denotes the moisture presence in the bread.

Remove the excess moisture by toasting until it has evaporated. Toast it on low heat to prevent any color change. Cool it down and store in an airtight container in the refrigerator.

For the special onion ring dip, mix all ingredients well in a bowl and refrigerate until you serve.

For garlic dip, mix all the ingredients in the bowl and adjust the consistency as needed. Refrigerate until you serve.

For achari dip, mix achar masala and mayonnaise in a bowl, and refrigerate until you serve.

Peel the onions and cut them in 1 cm thickness, separate the layer of the onions to get the rings. Remove the membrane which happens to be a very thin layer which is transparent & on the inside wall of every layer of the onion, try to remove if possible as it’ll make the surface a little coarse and it'll be easy for the batter to stick.

For making the batter, take a mixing bowl, add all the dry ingredients, and mix once, further add cold water and whisk well, add enough water to make a semi thick lump-free batter, further, add oil and whisk again.

Add little flour in a bowl to coat the rings, take another bowl & add the prepared panko breadcrumbs in it, season it with salt & black pepper, give a mix, keep the batter bowl next to it.

Start by coating the rings with dry flour, shake to remove excess flour, further transfer in the batter bowl and coat it well, use a fork & lift it so the extra coating falls down in the bowl, immediately coat it nicely with seasoned panko breadcrumbs, make sure you do not press while coating with crumbs as we need the texture to be flaky and crumbly, let it rest for a while.

Set oil in a wok for frying, deep fry them coated onion rings in hot oil on medium flame until its crisp & golden brown in color. Remove it over a sieve so the excess oil drains off, your crispy onion rings are ready. Serve hot with the prepared dips or you can be creative by making your own dips.