Nachini-coated Onion Rings
Finger millet flour batter fried onion rings are a quick, no fuss snack that will delight guests.
Chef Ranveer brar Nachini coated onion rings

- Indian


- 3

Cooking Time

-10-15 Min


- Expert

Preparation Time

- 30 Min


  • oil for frying
  • For Batter :1 cup finger millet (nachni) flour
  • 2 tbsp Desiccated coconut
  • 1 tsp red chilli powder
  • 2 tbsp Curd
  • 3 tsp refined flour
  • 1 tsp baking soda
  • 1 tbsp oil
  • water as required
  • salt to taste
  • For Marinade :1 ½ cup onion rings
  • 3 tsp refined flour
  • salt to taste
  • For Pakoda : 1 green tomato halved
  • salt for seasoning
  • For Garnish: Mayonnaise
  • Coriander sprigs


  1. 1

    For the batter mix finger millet flour, salt, desiccated coconut, red chilli powder, curd, and water.
  2. 2

    Add refined flour and baking soda.
  3. 3

    Add water as required and whisk well to form a lump free batter of pouring consistency.
  4. 4

    Add some oil to the batter and let it rest for 10 to 12 min.
  5. 5

    Marinate the onion rings with refined flour and salt.
  6. 6

    Ensure the onion rings are evenly coated with flour.
  7. 7

    Dip onion rings one by one in the batter and deep fry.
  8. 8

    Coat the halved green tomato in the batter and deep fry.
  9. 9

    Arrange the onion rings on a wooden bangle stand.
  10. 10

    Halve the fried tomato and season with salt.
  11. 11

    Serve with mayonnaise in a small bowl and garnish the tomato wedges with coriander sprigs.

About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ranveer Brar


>Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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