Make a check list keep all ingredients within reach
Panko breadcrumbs : Toast the bread; trim off the edges. Do not discard the edges. save them for later use. Cut the slices into small pieces. Place them them in a blender jar, pulse a couple of times make a coarse bread crumbs. Season the prepared panko breadcrumbs with salt & black pepper, mix well

Prepare onion rings: Peel the onions and cut them in 1 cm thickness, separate the layers of the onions to get the rings.
Remove the membrane, the outer very thin transparent layer on the inside wall of every layer of the onion. this will make the surface a little coarse and for the batter to stick better. I also soak the rings in butter milk overnight to remove the pungent odor, Remove rings from the butter milk. Take about a cup of all purpose flour in a plate. coat the rings with the flour

For making the batter, take a mixing bowl, add all the dry ingredients, and mix once; add cold water and whisk well, add enough water to make a semi thick lump free batter; add oil and whisk again. Dip the flour dusted onion rings in the batter 2 or 3 times. use a fork & lift the coated ring so the extra coating falls down in the bowl, immediately coat it nicely with seasoned panko breadcrumbs, do not press while coating with crumbs ; let it rest for a few minutes

Over medium high heat, heat oil in a kadai. i dipped the rings one more time in the batter before frying. drop the coated rings one by one in the hot oil. fry the rings until crisp & golden brown Remove remove the rings with a slotted spoon, drain the oil. place on a paper towel to remove excess oil from the surface. place them on a serving bowl or plate

Serve hot with a dip of your choice. I served with ketchup and shezwan sauce