Onion Rings with Refreshing Mint Dip

This one is meant for the monsoons — a plateful of crunchy coated Onion Rings as the rain is lashing outside. Anyway, me, Mayuri and Luniba came home all famished and weary, and decided to whip up something extremely easy and devour worthy. So here goes:

For the mint dip:

Ingredients:

Curd: One cup
Mint: Three sprigs
Salt: To taste
Chili Powder: To taste (optional)

Method:

Pour the curd onto a bowl and beat until smooth. Make a fine paste of the leaves on the mortal and pestle, and scoop up into the curd. Mix well, add salt, and chili powder if you like. The dip is now ready.
Alternatively, you could place the mint leaves under the sun for a day, then crumble them and add the powder to the curd.

For the onion rings:

Onions: Three large ones (One for each person)
Chilies: Two
All purpose flour or maida: One cup
Milk: Half a cup (or as required)
Egg: One
Bread: Four slices
Salt: To taste
Garam Masala: To taste (Optional)
Oil: To fry

Method:

Chop the onions into slices, and then separate the rings. The size can be your choice but keep it on the thinner side.

Put the flour into a bowl. Break the egg over it, and then pour milk and whisk firmly. Add the salt, finely chopped chilies, baking soda and garam masala and mix again.

After around two minutes, the batter should reach a thick, but not watery, texture. Crumble the bread slices and place nearby.

Now, one by one, dip the onion rings into the batter and keep aside.

The next step is to roll the onion rings over the breadcrumbs so that they are well-coated with the crumbs.

Heat oil in a karai, and put in the rings one by one. They should fluff up immediately and not stick to the sides.

Fry each batch for two to three minutes on medium heat, until they turn golden brown. Now take them out, drain the oil and place on absorbent paper.

Enjoy with the cooling mint dip that perfectly complements the rings!

Special Tip: This batter can be used for any other vegetable of your choice too. Mayuri, the biggest fan of ladies fingers, decided to chop them and put them into the batter, and they came out so crispy and tasty that even I, the okra hater, munched on them more than the onions.