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Baath na bhajia (rice pakoras) served on a plate with ketchup

Baath na bhajia (rice pakoras)

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus resting
  • Easy
  • Serves 6-8 as a starter or snack

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

  • Gluten-free
  • Vegetarian
Nutrition: Per serving (8)
NutrientUnit
kcal226
fat9g
saturates1g
carbs26g
sugars4g
fibre3g
protein7g
salt0.7g
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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

  • STEP 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.

  • STEP 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.

  • STEP 3

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

Recipe from Good Food magazine, June 2020

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