Home
Recipes
Baath na bhajia (rice pakoras)

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

Baath na bhajia (rice pakoras)

Name: Baath na bhajia (rice pakoras)
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: Serves 6-8 as a starter or snack
Cuisine: Indian
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

GF member Sonali Shah

Save recipe

Serves 6-8 as a starter or snack

Easy

Prep: 40 mins

Cook: 25 mins

plus resting

0 reviews

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chicken tikka kebabs with Indian salad

A star rating of 4.6 out of 5.28 ratings

Indian cucumber salad

A star rating of 4.7 out of 5.8 ratings

Super-quick Indian rice

A star rating of 4.5 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (8)

kcal226
fat9g
saturates1g
carbs26g
sugars4g
fibre3g
protein7g
salt0.7g

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now