Basmati Rice Pakoras

  • 60 g chickpea flour
  • 200 g basmati rice
  • 1 medium onion
  • 1 fresh chili
  • 1 tablespoon of coriander
  • 1 tablespoon of ginger
  • Morocco flavor seasoning
  • Salt

Cook the basmati rice in slightly salted water. To shorten the cooking time, we can soak it previously for an hour, then drain it and cook it.

Chop the onions with the chili, and add a teaspoon of coriander and ground ginger. Add the flour and the boiled and drained rice, the spices of morocco flavor and a little salt. Mix everything with a spoon or fork, adding 50 cc. of fresh water, just enough to make a thick paste. Let the dough rest at room temperature.

Meanwhile, heat a wok or deep fryer with plenty of oil. When it is hot, drop portions of the dough in the oil, and fry them until the pakoras are lightly browned. Drain them well on kitchen paper and fry again in a very hot oil, just before serving, so that they are very crispy.

  • Recipe type
    Main course
  • Characteristics
  • Total Time
    30 minutes
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