Cut the onions into 5-7 mm thick slices. Separate the rings from each other.
In a medium-sized bowl, take all-purpose flour, black pepper powder, red chilli powder, chaat masala powder, ginger-garlic powder and salt. Give it a mix.
Dip the onion slices into the flour mixture. Once coated, keep them aside.
In a clean bowl, take an egg.
Whisk it.
In the flour mixture, add baking powder. Mix it thoroughly.
Add the dry mixture to the egg. Add milk and make a smooth batter.
Dip the floured onion ring into the batter. Shake off the excess.
Dip it into the breadcrumbs. Evenly coat the ring. Give a gentle tap to remove the excess crumbs.
Repeat the same procedure for the rest of the rings and keep them aside.
Heat oil in a wok over a medium flame. Lower the flame and add the onion rings. Deep fry for 2-3 minutes or until golden brown. Take them out on an absorbent paper to drain off the excess oil.
Serve them hot with tomato ketchup.
Notes
In the recipe, I have used whole wheat breadcrumbs. But you can use white breadcrumbs if you want.