Baath na bhajia (rice pakoras)

Enjoy these moreish rice pakoras as a starter in an Indian feast, or alone as a snack. Serve on a sharing platter with plenty of ketchup for dunking

  • Prep:40 mins
    Cook:25 mins
    plus resting
  • Easy

Nutrition per serving

  • kcal 226
  • fat 9g
  • saturates 1g
  • carbs 26g
  • sugars 4g
  • fibre 3g
  • protein 7g
  • salt 0.7g


  • 400g cooked basmati rice
  • 1 medium red onion, finely chopped
  • 3 garlic cloves, crushed
  • 2-3 green chillies, finely chopped
  • 1½ tsp sugar
  • ½ tsp ground turmeric
  • 150g gram flour
  • 3 tbsp natural yogurt
  • large bunch of coriander, finely chopped
  • vegetable or sunflower oil, for deep-frying
  • ketchup, to serve


  1. Mix the cooked rice, onion, garlic, chillies, sugar, turmeric, flour and yogurt together in a large bowl. Stir in the coriander, 1-1½ tsp salt (to taste) and 100ml water, then leave the mixture to rest for 15 mins.

  2. Heat a deep pan no more than two-thirds full of oil to 180C. If you don’t have a thermometer, drop a small spoonful of the mixture into the oil – it’s ready when it turns golden within 1 min. Drop heaped teaspoonfuls of the mixture into the oil in batches and cook for 2-3 mins, or until evenly golden and crisp. Transfer to kitchen paper to drain.

  3. Tip onto a platter and serve with plenty of ketchup for dunking.

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