Wintery cold days always call for some hot comforting snacks. This is a delicious crispy snack that you can put together quickly with little prep. Rice pakoras best served with a hot cup of tea and a chutney that you have handy or by itself. Similar to other pakoras like onion or vegetable pakoras, rice pakoras are crispy and hard to resist. This recipe is a great way to use left over rice.
Pakoras are a best served hot.
Preparation time: 10 minutes
Cooking time: 20 minutes
Cooked white rice – 1 cup
Chickpea flour (besan) – ¾ cup
Onion – ½ chopped fine
Fresh coriander – 3 tbsp
Ginger – 2 tsp, grated
Ajwain (carom seeds) – 1 tsp
Chaat masala – 2 tsp
Green chili – 1 finely chopped (can omit if you don’t want it spicy)
Salt- to taste
Lemon juice – 1 tsp
Warm up the cooked rice in a microwave or oven so that it’s easy to mash. Use a masher or back of a ladle to mash the rice until mushy. Now add the rest of the ingredients except the onions. Cover the mixture and keep it in the refrigerator for 10 minutes. After 10 minutes, remove the mixture and add onions. Add a little water (about 1 tbsp) to loosen up the mixture to make a thick batter.
Heat oil in shallow pan. Once hot, drop small dumplings in hot oil and fry until golden brown and crisp.
Drain the pakoras on a kitchen paper. Serve hot with chutney of your choice.
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