Jambalayas are a staple of Indian cooking.
They’re easy to make, cheap, and can be eaten raw, or layered with other Indian dishes.
Indian-style jambalias are served in many Indian restaurants, as well as at many Indian-style Indian festivals.
Here, I’ve taken a more traditional approach.
I used white rice, and brown rice instead of brown, to create a slightly thicker jambalea.
You could also make jambals in the traditional manner, with a mixture of white rice and brown.
Jambalas are also sometimes called pakoras, or jambaiya.
If you’re looking for a recipe for jambala at home, here are some great ones: Indian jambalanas (yellow)