Rice pakora is a yummy and delicioussnack dish from Bengal cuisine usually served with hot tea ,perfect for a rainy day or a cocktail party. These rice fritters are made from cooked rice balls which are dipped in a spicy besan (gram flour) batter and deep-
fried. You can use leftover rice to make these fritters. Bache Hue (Leftover) chawal ke pakore are easy and quick to make so they can be a very good lunchbox recipe too. Learn how to make chawal ke pakore.
Ingredients1 cup cooked rice (Leftovers will also do)
1 medium size onion filey chopped
1 cup gram flour (besan)
1/2 cup curd
1/2 cup coriander leaves (finely chopped)
4-5 mint leaves (finely chopped)
3 green chilies (finely chopped)
Pinch of asafetida
1 tsp red chili powder
1/2 tsp garam masala
Salt to taste
Oil for frying
Method* Take a mixing bowl, add cooked rice, curd, chopped onion, green chili, asafetida, coriander leaves and mint leaves.Mix all the ingredients well and make small balls out of it.
* Take another bowl add gram flour, salt, red chili powder and garam masala . Adding little water make a thick batter. Mix it well and keep aside for 10 minute.
* Mean while heat oil in a kadai/ wok.
* Drop a small drop of batter in the oil if it comes up immediately that means that oil is ready.
* Now dip the small rice balls in the gram flour batter and coat it well from the batter.
* Drop these small balls in oil and deep fry till golden and crisp.Do not overcrowd the kadai or else the pakoras will not fry properly.
* Drain the pakoras on an absorbent paper.
* Serve hot these rice fritters with tomato ketchup or tamarind chutney with a hot of tea or coffee.