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
Ingredients
- 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
Method
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.
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.
Tip onto a platter and serve with plenty of ketchup for dunking.
