Pakoras .. and tea
Who doesn’t mind an occasional indulgence with deep fried pakoras ? Be it monsoons or a cup of tea with friends or an Iftar /Diwali party or just pakoras for pakoras sake, these make the best accompaniments with tea. With a steaming cup of tea and these pakoras, mom was truly sold out – she cudn’t believe when I said it was made with leftover cooked rice and neither could the kids. Well, some secrets are best left that way…
We even chuckled maybe its a good idea from now on to cook a little extra rice for these yummy pakoras. And this surely did a happy dance in our tummies.
Other snacks you may like on the blog..
What are other pakoras that are usually made ?
- Methi Pakoras
- Gatti Pakoda
- Onion Pakora
- Pasta Pakora (why not :p)
- Baked Onion Pakora (yes!! you read that right :-))
- Cabbage Pakora
- Baked Bread Pakora
What is the best and most unusual pakora you have eaten till date, do let me know in the comments below
Major Ingredients that go into this dish:
- Rice – Cooked rice. Any short grained rice, cooked soft works well, although Basmati rice is also used in some recipes.
- Gramflour – The bedrock of any pakora or bhajiya (or bajji in Suth Indian lingo)
- Rice flour – for that extra binding and crispiness
- Oil – any neutral oil would do
- Salt and spices
PIN FOR LATER
Let’s get to making some scrumptious pakoras
Chawal ke Pakora | Vegan , GF Deep fried fritters made with cooked rice
Cuisine : Indian, course : snack / tea time snack / after school snack
Spice level : Medium
Prep time : 15 mins.; fry time : 15 mins | Serves : 2
Ingredients:
- Soft cooked rice (any variety) – 1/2 cup
- Besan / gramflour – 1/3 cup
- Rice flour – 1/4 cup
- Onions – 2 TBSP (opt.)
- Spices : red chilli powder, turmeric pwdr, jeera powder (all to taste)
- Chopped fresh methi leaves – 3 TBSP (dont skip this!!)
- Chopped cashewnuts – 2 tsp
- Salt – to taste
- Ajwain / carrom seeds – 1/4 tsp
- Crushed coriander seeds – 1 TBSP
- Hot oil – 2 TBSP
- Oil – to deep fry
Method:
- First mash up the cooked rice (cool, leftover rice works best) with your fingers, add the rest of the ingredients except the Oil. Mix well, add a tsp or more of rice flour if the dough is sticky. Dont add water at any stage.
- Keep the oil for heating. add 2 TBSP to the rice spice mixture. with a spoon, mix it well.
- Pinch out small portions of this batter and fry in medium hot oil till golden brown on all sides. Drain on absorbent paper.
- Serve hot (it turns soggy after a while) as is with a steaming cup of tea / coffee.
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Chawal ke Pakore | Rice Pakora
Equipment
- Kadai
- Ladle
- Bowl
Ingredients
- 1/2 cup Soft cooked rice any short grained variety
- 1/3 cup Besan / gramflour Sieve and use
- 1/4 cup Rice flour
- 2 TBSP Onions (opt.)
- 1 tsp red chilli powder
- 1/4 tsp Turmeric
- 1/2 tsp Cumin powder (opt.)
- 3 tbsp fenugreek leaves / methi leaves dont skip this!!
- 2 tsp Chopped cashewnuts
- 1 tsp Salt
- 1/4 tsp carrom seeds (Ajwain)
- 1 TBSP Crushed coriander seeds
- 2 TBSP Hot oil (to add to the batter)
- 1 cup Oil (To Deep fry)
Instructions
- First mash up the cooked rice (cool, leftover rice works best) with your fingers, add the rest of the ingredients except the Oil. Mix well, add a tsp or more of rice flour if the dough is sticky. Dont add water at any stage.
- Keep the oil for heating. add 2 TBSP of HOT oil to the rice spice mixture. with a spoon, mix it well.
- Pinch out small portions of this batter and fry in medium hot oil till golden brown on all sides. Drain on absorbent paper.
- Serve hot (it turns soggy after a while) as is with a steaming cup of tea / coffee.
Notes
- Don’t skip the rice flour as it helps remove any extra moisture while help bind the dough
- Don’t add ANY additional water. the starch in the cooked rice is more than enough to bring the dough together.
- Chopped methi leaves are a delicious addition to the otherwise starchy pakoras. Try to use them as possible.
- Adding 2 TBSP of hot oil brings out extra crispiness. Do not skip this test
- Serve the pakoras as soon as it’s made. Leaving it out tends to make it soggy quickly due to the starch from the rice.
I would love to have this with hot masala tea. Looks absolutely delish. I could never imagine that there is rice in this..
good one kalyani….my MIL makes this often …but she adds bajra flour to this recipe…we love it with a cup of tea too
Real good ones . I made them recently but using air fryer . I missed the crunch so next time i am frying them like you .
I like the look your pakoras have..very crispy and tempting!
I love any kind of friEd foods and these pakoras are so tempting.
Another awesome recipe with leftover food. I have heard of pakoda with cooked rice but never tried. Perfect snack to munch on rainy days.
That looks very tempting kal. Awesome recipe with another left over
Thats a very crispy and dangerously addictive rice pakoras, that plate is inviting me.
Nice way to use the leftover rice.Pakoda turned out so crispy,an addictive snack.
I am sure they turn out very crispy. Apt for the weather around there in Mumbai, right?
What a great way to use left over rice. I might end up keeping a little bit extra rice just to make these.
I used to prepare it eons ago when I didn't mind calorie load. 🙂 The crispy fritters are perfect on rainy days.
super crispy and absolutely delicious.. I would try this even with fresh cooked rice.. 😉
Heh heh from now on I am too coking extra rice. Yummy ones Kal they have come out real crisp.
Super crispy and yummy Pakoras…would love to binge on some. Very nice pics.
perfect way to use leftover rice. i used to make them often. never added methi leaves though. will try it next time!!!
I love these pakoras. My mother makes them really nice and crispy. I loved your version. Perfect with Masala Chai.
Very interesting pakoras made with rice, they look crispy and delicious.
crispy looking pakoras. doesn't look like made with left over rice… interesting one
This is such a tasty way to use up leftover rice. Rocking recipe!
Nice and crispy rice pakoras. I make them too butmy version has a softer tecture. Adding rice flour for crispiness is a nice idea.
Thanks Shobha. yes, the rice flour makes it extra crisp
Delicious, crispy rice pakora. One good way to use up leftover rice and enjoy pure indulgence especially with a hot cup of masala tea.
Thanks 🙂 we sometimes make extra rice only to make these pakoras :p
Oh wow – the rice pakoras look so yummy!! I haven’t made these for ages!! Thanks for sharing your recipe. I never add rice flour so will try doing that when I make some.
Thank you Mina ji! do try it next time you make it…
The chawal pakoras look so delicious and crunchy. Nice way to use up left over rice rather than converting it to thayir saadham or chitranna …haha !!
true:-) Chitranna n mosaranna can take a back seat 🙂
I love pakoras but usually make ones with veggies being main ingredients instead of flours. But these look so good I now want to try this way.
awww.thanks.. this is one you must try, Mir 🙂