Rice pakoras

Rice pakoras

By
From
Posh Rice
Makes
20 pakoras
Prep
45 mins

Everything tastes good deep-fried, and when flavoured with heady spices, fresh coriander and red onion, rice is elevated to a new level. Adjust the quantity of chillies depending on how much heat you can handle.

Ingredients

Quantity Ingredient
75g basmati and wild rice
2 red onions, sliced
1 green chilli, deseeded and finely chopped
2 cm piece ginger, peeled and finely grated
100g gram flour
1 teaspoon ground turmeric
2 teaspoons garam masala
1 teaspoon cumin seeds
1/2 small bunch coriander, roughly chopped
vegetable oil, for deep frying
salt
chutney, to serve
raita, to serve

Method

  1. Cook the rice in salted water according to the packet instructions. Leave to cool a little, then lightly mash in the pan. Tip the onions, chilli, ginger, flour and spices into a large bowl with plenty of salt. Add the cooled rice and enough cold water to make a thick paste. Stir through the coriander.
  2. Half-fill a deep saucepan with oil and heat to 180°C. Drop spoonfuls of the mixture into the hot oil and fry for about 3 minutes until crisp and golden. Drain on kitchen paper, sprinkle with salt, then continue with the remaining batter. Serve immediately with chutney and raita for dipping.
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