May 4, 2016 Fry in Hot Oil

How to make Crispy Onion Rings

Cut Onion Rings and soak in water + Besan Flour
Cut Onion Rings and add Besan FlourCut Onion Rings and soak in water + Besan Flour
Fry in Hot Oil
Fry in Hot Oil
Drain on Paper Towels and serve hot
Drain on Paper Towels and serve hot


3 Onions cut into rings
1 cup besan (channa/chickpea) flour

1 cup breadcrumbs (any old bread pulverized or store bought)
1 tsp salt for sprinkling later
Oil for frying


  1. Press onion rings into breadcrumbs. These make the rings crisp!
  2. Wet besan (chickpea) flour by adding a little water, add onion rings
  3. Heat oil till hot.
  4. Fry battered onion rings as shown in photo so that they are floating separated, in very hot oil.
  5. Drain on paper towels.
  6. Sprinkle salt to taste.


Since 1999 to date we celebrate 20 years of, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at

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