Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Crispy on the outside and soft on the inside, chawal ke pakode are rice fritters that have been prepared with leftover rice. Any kind of leftover rice will do—whether it has been boiled, fried, or anything else. In fact, you can use freshly cooked rice, if you wish.
Serve the pakodas with mint chutney and tomato sauce. Check out the recipe video links in the video to see how you can make them at home.
Do try these fritters and share your experience in the comments below.
Read More From Delishably
|Prep time||Cook time||Ready in||Yields|
about 15 fritters
- 1 cup leftover rice
- 4 tbsp besam (gram flour)
- 1 tbsp chopped hara dhania (cilantro)
- 1 medium onion, chopped into small pieces
- 1 tsp ginger garlic paste
- 1-2 finely chopped green chillies
- 1/2 tsp ajwain (carom seeds)
- 1/4 tsp baking soda
- 1/4-1/2 tsp salt
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp amchur (mango powder)
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- water to make the batter, as needed
- vegetable oil to fry the pakoda, as needed
- In a large bowl, add the leftover rice as well as all of the ingredients (except for water and cooking oil). Stir until everything is well combined. Gradually add water to make a batter that is neither too thin nor too thick. Set aside.
- Put the vegetable oil in a wok and heat it on high heat.
- When the oil is hot, reduce heat to medium and start dropping in small portions of the batter by hand. Let them cook for about 1 minute undisturbed.
- Flip the fritters and continue to fry, flipping frequently until they are crisp and golden.
- Transfer the cooked pakodas to a paper-towel-lined plate and finish frying the remaining batter.
- Serve with mint chutney and tomato sauce.
Leftover Rice Pakora Fritters (Chawal ke Pakode)
© 2020 Rajan Singh Jolly