left over rice pakora

Rice Pakora Recipe – Chawal ke pakore recipe – Leftover rice pakora

Rice Pakora Recipe – Chawal ke pakore recipe – Leftover rice pakora

Rice has been an important part of our menu. We Indians relish eating it with our favorite dal and curry recipes , but have you ever wondered what new recipes you could make from the leftover rice. Here is an amazing Rice Pakora recipe for you to try out. You can serve them as a snack at evening or relish its amazing taste with your favorite chutney or dip.

So here is the Chawal ke pakores recipe with step by step pictures and detailed method of preparation. Enjoy your snack time !


Directions:

Getting Ready:

Add some water to the chickpea flour and mix it well till it is dissolved to form a thick batter.Add more water to make a smoother batter.

Left Over Rice PakoraMaking:

Add 1/4 tsp of salt, some red chilli powder and coriander powder to the batter. Now mix all the ingredients well and whisk well. Let the batter to settle and ferment for 5 minutes.

Left Over Rice Pakora

Till then let’s prepare a spice mix for the leftover rice. Put the rice into a bigger bowl and break the chunks of rice, till the grains are separated. Add the remaining salt, coriander powder, finely chopped green coriander leaves, red chili powder. Adjust the quantity of chili powder as according to taste.Mix all the spices well. Meanwhile, heat some oil in a pan or wok on a simmering flame.

Left Over Rice Pakora
Now prepare some small balls of rice mixture. As we are making the balls in two different ways,either we make round balls of rice and dip it in chickpea flour batter or we directly put the rice mix into the chickpea batter. With half of the rice mix we will make small balls.Make these balls pressed to the size of small lemon.The shape of the balls can be round or oval.

Left Over Rice Pakora
To check if the oil is hot enough to fry the balls,pour a few drops of batter to the frying pan.If it floats over the oil immediately that means the oil is ready.

Left Over Rice Pakora
Take the rice balls and coat them with chickpea flour batter. Now drop the coated rice balls into the pan and evenly fry the balls till golden brown in colour on all sides.

Left Over Rice Pakora
Now that the pakoras are evenly cooked and golden brown in colour, drain them out on a platter covered with absorbent to remove the extra oil with the help of a perforated spatula.

Left Over Rice Pakora
Put the leftover rice to the chickpea flour batter, mix it well,to prepare the balls in a different way. Put the small lemon sized balls to the pan and flip them till all the sides are brown in colour.

Left Over Rice PakoraServing:

The crunchy and super delectable rice pakoras are ready to be served. These Rice Pakoras can be served steaming hot with a green coriander chutney or tomato ketchup for a lip smacking experience.

Rice Pakora Recipeleft over rice pakora
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Ingredients
  • Leftover rice - 1.5 cup
  • Besan - 1 cup
  • Green Coriander - 2 to 3 tbsp (finely chopped)
  • Salt - ¾ tsp / to taste
  • Green chilli - 2 (finely chopped)
  • Ginger - 1 inch piece (grated)
  • Coriander Powder - 1 tsp
  • Red Chilli - ¼ tsp
  • Oil - For frying
Instructions
  1. Add some water to the chickpea flour and mix it well till it is dissolved to form a thick batter.Add more water to make a smoother batter.
  2. Add ¼ tsp of salt, some red chilli powder and coriander powder to the batter. Now mix all the ingredients well and whisk well. Let the batter to settle and ferment for 5 minutes. Till then let's prepare a spice mix for the leftover rice.
  3. Put the rice into a bigger bowl and break the chunks of rice, till the grains are separated. Add the remaining salt,coriander powder, finely chopped green coriander leaves, red chili powder. Adjust the quantity of chili powder as according to taste.
  4. Mix all the spices well. Meanwhile heat some oil in a pan or wok on a simmering flame. Now prepare some small balls of rice mixture. As we are making the balls in two different ways,either we make round balls of rice and dip it in chickpea flour batter or we directly put the rice mix into the chickpea batter. With half of the rice mix we will make small balls.
  5. Make these balls pressed to the size of small lemon.The shape of the balls can be round or oval. To check if the oil is hot enough to fry the balls,pour a few drops of batter to the frying pan.If it floats over the oil immediately that means the oil is ready.
  6. Take the rice balls and coat them with chickpea flour batter. Now drop the coated rice balls into the pan and evenly fry the balls till golden brown in colour on all sides. Now that the pakoras are evenly cooked and golden brown in colour, drain them out on a platter covered with absorbent to remove the extra oil with the help of a perforated spatula.
  7. Put the leftover rice to the chickpea flour batter, mix it well,to prepare the balls in a different way. Put the small lemon sized balls to the pan and flip them till all the sides are brown in colour.
  8. The crunchy and super delectable rice pakoras are ready to be served. These Rice Pakoras can be served steaming hot with a green coriander chutney or tomato ketchup for a lip smacking experience.

 

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