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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.