Rice Pakora
User Reviews
4.6
63 reviews
Excellent
Rice Pakora
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These Rice Pakoras are crisp and soft fritters made with leftover cooked rice, gram flour, herbs and spices.
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Ingredients
- 1 cup cooked rice (can be freshly cooked rice which has cooled down or leftover cooked rice)
- 1 medium onion, finely chopped, or ½ cup finely chopped onion
- 1 green chili chopped or ½ teaspoon red chilli powder
- 1 inch ginger - finely chopped or grated
- ¼ cup chopped coriander leaves
- ½ teaspoon ajwain (carom seeds) - optional
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder (ground coriander)
- ¼ teaspoon turmeric powder (ground turmeric)
- 1 pinch asafoetida (hing)
- 5 tablespoon besan (gram flour or chickpea flour)
- 5 to 6 tablespoon water or as required
- salt as required
- oil for deep frying
Instructions
making rice pakora batter
- Take the rice in a small bowl or pan. Mash the rice with your hands or with a spoon. Mashing the rice gives a soft texture to the pakoras.
- Its always better to use rice which are cooked really well.
- If the rice appears dry after removing from fridge, then just sprinkle some water on it and microwave for a few minutes.
- Add all the rest of the ingredients to the rice - besan/gram flour, chopped onions & ginger, coriander leaves, green chilies and all the spice powders. Add salt.
- Mix well and keep aside for for 8 to 10 minutes. The onions would release their juices and make the mixture a bit soft. Then you can add water as required.
- After adding water, stir and mix very well.
frying rice pakora
- Heat oil for frying in a kadai or pan.
- When the oil becomes medium hot, then take spoonfuls of the pakora batter and drop it in oil. Keep the temperature to medium to medium-high heat.
- Let the rice pakora get cooked & browned lightly and then you turn them over and continue to fry. You will need to flip them a few times so that they are evenly cooked.
- Deep fry till the rice pakoda are crisp and golden. Then remove them using a slotted spoon draining extra oil in the kadai.
- Drain on kitchen paper towels so that any extra oil is absorbed.
- Serve rice pakora hot or warm with green chutney or tomato sauce or tamarind chutney or mint chutney. They can also be served with roti or bread.
Notes
- If making it for kids, then skip the green chilies or red chili powder.
- In case the pakora mixture becomes thin, then one or two tablespoons of of gram flour (besan).
- If the mixture appears thick, then add a few teaspoons of water and mix.
- The recipe can be doubled or tripled.
Genuine Reviews
User Reviews
Overall Rating
4.6
63 reviews
Excellent
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