In a bowl, combine the flour with the water, cayenne, cumin, and olive oil and mix until smooth.

In a fryer, heat the oil to 350-degrees.

Dip the onion rings into the batter and coat evenly. Remove from the batter and allow to drip off slightly. Deep fry until golden brown. Remove to paper towels and season with salt and pepper while hot.

Dipping sauce:
1/2 cup gluten-free yogurt
2 tablespoons water
One fresh shallot coarsely chopped
1 tablespoon fresh ginger, peeled and minced finely
One small jalapeno with the seeds
1 tablespoon sugar
1/4 green bell pepper, seeds and core removed
1/4 cup peppermint leaves
1 cup fresh cilantro leaves

Puree all ingredients in a blender until smooth. Salt and pepper to taste.