Indian Kadhi Pakora | Chickpea Fritters in Yogurt Curry

Rinse the basmati rice thoroughly under cold running water until the water runs clear. Then place in a pot with double the amount of lightly salted water, bring to a boil, and steam covered over low heat for about 12 minutes until done.

Peel the onions and cut them into thin strips. Peel the garlic and ginger and finely grate or mince. Wash, deseed, and finely dice the chili pepper. Wash the fresh coriander, shake dry, and roughly chop.

For the pakora batter, combine 120 g of chickpea flour in a bowl with half of the sliced onions, half of the ginger and garlic, a little finely chopped chili, and half a teaspoon each of ground cumin, turmeric powder, and salt. Gradually stir in about 60–80 ml of cold water until a thick, shapeable batter forms.