Ingredients
- 1 egg
- 1/3 cup (75 mL) plain Balkan-style yogurt
- 2 tbsp (25 mL) vegetable oil
- 1 tbsp (15 mL) granulated sugar
- 2 tsp (10 mL) garam masala or Jeera-dhaniya powder
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) grated fresh ginger
- 1 tsp (5 mL) chili paste
- 1/2 tsp (2 mL) each turmeric and salt
- 1 cup (250 mL) cooked U.S. long-grain white rice
- 1/3 cup (75 mL) chopped fresh cilantro
- 3/4 cup (175 mL) besan or bengal gram (chickpea flour)
- Vegetable oil, for frying
- Mango chutney
Directions
- In bowl, whisk egg, yogurt, 2 tbsp (25 mL) vegetable oil, sugar, garam masala, baking powder, ginger, chili paste, turmeric and salt. Stir in rice and cilantro; stir in besan until a thick batter forms. Let stand 10 minutes.
- Meanwhile, in deep heavy-bottomed skillet or wok, add enough oil to come at least 1-inch (2.5 cm) up side of pan. Heat oil to 350°F (180°C) (or use deep-fryer). Scoop mixture by tablespoonfuls (15 mL) and form each into ovals or balls. Fry, a few at a time and turn once, until deep golden brown, about 4 minutes. Transfer to paper towel-lined tray to drain.
- Serve warm with mango chutney for dipping.
These gluten-free snacks are similar to pakoras. To make ahead, refrigerate for up to 3 days, then reheat on baking sheet in 350°F (180°C) oven until heated through, about 10 minutes.
If batter seems a bit thin when frying, add a couple more tablespoons (25 mL) of besan. If you can’t find besan, these can be made with all-purpose flour, though the flavour will be noticeably different. Or if you have a grinder, make your own besan with dried chickpeas.
