Cut the onions into 1 cm slices and separate the slices into rings.

In a medium bowl, soak the onion rings in cold water whilst we prepare the batter.

In a medium bowl, sift together the besan flour, corn flour, baking powder & red chilli powder.

One by one, dip each of the onion slices into the dry flour mixture until they are all covered in the mix and set aside.

Add ¼ tsp salt, water, ginger and chilli into the flour mixture. Note, we are only adding a little salt to the actual batter as the salt can make the onion sweat more which means the batter may slide off.

Whisk in the water. You can use either a whisk or a fork.

Evenly spread the panko breadcrumbs on a medium plate.

Then dip the floured onion rings into the wet batter to coat them and lightly tap on the side of the bowl to get rid of the excess.

One by one dip each of the onion rings into the crumbs and place in the crumbs plate. Use your fingers to coat some crumbs onto the rings.

Place the rings on a cooling rack and to minimize mess you can place either cling wrap, or aluminium foil under the rack.

Repeat until all rings are coated.

Let the rings rest for 10 minutes as this allows the batter to stick more to the onion when cooking.

In a deep bottomed pan or wok, heat about 5 – 8cm of oil.

When you think the oil is ready, add a little bit of the wet batter to taste. If this rises to the surface bubbling and turning golden then the oil is ready.

Deep fry the onion rings a few at a time ensuring they don’t stick to one another. Fry for 2 to 3 minutes flipping over halfway through. You want them to be cooked through and golden brown.

Place them on paper towels when fried in order to drain excess oil.

Season with salt to taste and serve!

You can serve with mint yoghurt, ketchup or hot sauce of your choice.