Peel and slice 2 large onions into 1 cm thick rings, and separate the rings carefully.
In a mixing bowl, combine 100 grams of all-purpose flour (maida), 1 teaspoon of salt, 1/2 teaspoon of red chili powder, and 1/2 teaspoon of black pepper powder.
Gradually add 150 ml of cold water to the flour mixture, whisking continuously to form a smooth, lump-free batter.
In another shallow dish, spread 100 grams of breadcrumbs evenly.
Heat 500 ml of oil in a deep frying pan over medium heat.
Dip each onion ring into the batter, ensuring it is fully coated, and then roll it in the breadcrumbs, pressing gently to ensure the breadcrumbs stick.
Carefully place the coated onion rings into the hot oil and fry for 2-3 minutes on each side, or until they turn golden brown and crispy.
Use a slotted spoon to remove the onion rings from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve hot with your favorite dipping sauce.