July 16, 2010 by ritadate
The rain has begun…finally. No more humid nights and a few less water supply worries. The hillsides are green again and one can enjoy the countryside at any time of the day.
Local treks, walks on nearby hills or just sitting in the balcony watching the rain are the pleasures of the season. Chai and onion bhajis are also associated with the rains…remember the climbs up Singhad are always rewarded with the fresh, crisp bhajis that cannot be matched anywhere else.
Bhajis are earned after a tiresome hike, but munching on bhajjis while reading a book by the comfort of your sofa might not be the healthiest option. These baked onion rings are tasty and if you eat them as soon as they come out of the oven they remain crispy and you may end up liking them better than the deep fried ones.
Baked Onion Rings(adapted from http://comfortofcooking.blogspot.com/2010/04/oven-baked-onion-rings.html)
4 cups SNAX crackers
1/2 teaspoon red chili powder
1 cup low-fat buttermilk
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 to 2 large onions, peeled
Preheat the oven to 230 degrees celcius. Spray a baking sheet slightly with oil and set aside.
Place Snax crackers into a food processor and process into crumbs, or place in a sealable plastic bag and crush with a rolling pin. Transfer to a shallow bowl, add chili powder, and set aside. In another bowl, combine buttermilk, 2 tablespoons of flour, salt and pepper and set aside. Slice onions into 1/2-inch circles and separate into rings.
Place the remaining flour in a sealable plastic bag, then add onions, and shake to coat. Dip onions 1 at a time into the buttermilk mixture, then into cracker crumbs and place on baking sheet.
Spray cooking spray evenly over rings and bake for 20 minutes, or until coating is crisp. Season with salt and serve immediately.