Chicken tikka kebabs with Indian salad
Low-fat version of the classic dish
Baath na bhajia (rice pakoras)
- Preparation and cooking time
- Prep:
- Cook:
- plus resting
- Easy
- Serves 6-8 as a starter or snack
Skip to ingredients
- 400g cooked basmati rice
- 1 medium red onionfinely chopped
- 3 garlic clovescrushed
- 2-3 green chilliesfinely chopped
- 1½ tsp sugar
- ½ tsp ground turmeric
- 150g gram flour
- 3 tbsp natural yogurt
- large bunch of corianderfinely chopped
- vegetable or sunflower oilfor deep-frying
- ketchupto serve
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.
