Rice Pakoras

Cook Time 30 minutes

Servings 4-6

Ingredients

1 cup jasmine rice, (washed twice to remove any starch)

1 red onion, finely chopped

2 small green chilli, finely chopped

1 tsp ginger, grated

1 tsp garlic, grated

¼ cup coriander, finely chopped

¼ tsp chilli powder

½ tsp cumin powder

½ tsp coriander powder

¼ turmeric powder

Pinch of salt

½ cup besan flour (chickpea flour)

Ghee, for frying

Greek yoghurt, to serve

Mint chutney, to serve

Mango chutney, to serve

Method

After washing your rice, cook the rice with 1½ cups of cold water. Bring to boil, put the lid on the pan and allow the rice to simmer until all the water has been absorbed by the rice. Allow the rice to cool down slightly.

In a large bowl, mix the rice, red onion, green chilli, ginger, garlic, chopped coriander, chilli, cumin, coriander powders, turmeric, salt and besan until well combined. Set aside for 5 minutes. This allows the onion to release its moisture, making the batter wet.

Heat the ghee in a deep fry pan on medium-high heat. Before frying, add ¼ cup water to the mixture, adding in the water bit by bit to check the consistency is right. The batter needs to be thick and able to dollop in ghee using two tablespoons.

Fry off dollops of the batter, in batches of 4 - 5 until all the batter is fried.

Serve with yoghurt, swirled with mint and mango chutney.