Rice pakoras (Baath na bhajia) – aromatic Indian croquettes

• cooked basmati rice400g g
• medium red onion↗1

  finely chopped

• garlic cloves↗3

  minced

• green chili↗2–3 шт., зелені pcs

  finely chopped

• sugar↗1½ ч. л. tsp
• turmeric↗½ ч. л. меленої tsp

  ground

• chickpea flour150g g
• natural yogurt↗3 ст. л. tbsp
• corianderвеликий пучок bunch

  finely chopped

• vegetable or sunflower oil

  for deep frying

• ketchup↗

  for serving

Step-by-step instructions

1. 1

   In a large bowl combine the cooked basmati rice, finely chopped red onion, minced garlic, finely chopped green chilies, sugar, turmeric, chickpea flour and natural yogurt. Add the finely chopped coriander, 1–1½ tsp salt (to taste) and 100 ml water, mix thoroughly and let the mixture rest for 15 minutes.

2. 2

   Heat a deep skillet, filling it with oil (vegetable or sunflower) to two‑thirds of its volume, up to 180 °C. If you don’t have a thermometer, drop a small spoonful of batter into the oil – it’s ready when it turns golden after about 1 minute. Fry the batter portions by spoonful in batches for 2–3 minutes until they become evenly golden and crisp. Transfer them to a paper towel to drain excess oil.

3. 3

   Arrange the finished pakoras on a platter and serve with a generous amount of ketchup for dipping.