rice pakora recipe | chawal ke pakore recipe

rice pakora recipe with step by step photos – fried fritters or pakoras made from cooked rice or leftover cooked rice and gram flour.

these rice pakoras have a crisp texture from out and are soft from within. they are so good, you won't come to know that these pakoras are made from rice. i make these pakoras when i have some leftover rice. i prepare many dishes with leftover rice like idli, appams, kheer, cutlets, masala rice, lemon rice and these pakoras. talking of pakoras from leftovers, we also make pakoras from leftover chapatis or rotis.

some recipes already shared on the blog with leftover cooked rice – cooked rice idli, appams without yeast, masala rice, lemon rice and cooked rice kheer.

these rice pakoras are quick to prepare and make for a nice brunch or evening snack. best served with green chutney or tomato sauce or dry onion-garlic chutney.

lets start step by step rice pakora recipe:

1. 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.

2. add all the rest of the ingredients to the rice – besan/gram flour, chopped onions & ginger, coriander leaves, green chilies, salt and all the spices.

3. 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.

4. add water.

5. stir and mix very well.

6. take spoonfuls and drop the mixture in hot oil. keep the temperature to medium heat.

7. let the pakoras get cooked & browned lightly and then you turn them over and continue to fry.  deep fry till the rice pakoras are crisp and golden. drain on paper kitchen towels.

8. serve rice pakoras with green chutney or tomato sauce.

if you are looking for more pakora recipes then do check chana dal pakora, paneer pakora, moong dal pakora, aloo pakora, hurda pakora (tender sorghum or jowar) and onion pakora recipe.

chawal ke pakore or rice pakora recipe below:

rice pakora recipe

rice pakoras - crisp and soft pakoras made with leftover cooked rice.

Author: dassana

Recipe type: snacks

Cuisine: indian

Serves: 2-3

Ingredients

• 1 cup cooked rice (can be freshly cooked rice which has cooled down or leftover cooked rice)
• 1 medium onion, finely chopped, or half cup finely chopped onion
• 1 green chili, chopped or ½ tsp red chilli powder
• 1 inch ginger/adrak, finely chopped or grated
• ¼ cup chopped coriander leaves/dhania patta
• ½ tsp carom seeds/ajwain, optional
• ½ tsp cumin powder/jeera powder
• ½ tsp coriander powder/dhania powder
• ¼ tsp turmeric powder/haldi
• a pinch of asafoetida/hing
• 5 tbsp gram flour/besan
• 5 to 6 tbsp water or as required
• salt as required
• oil for deep frying

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. after adding water, stir and mix very well.
6. heat oil for frying in a kadai or pan.
7. take spoonfuls and drop the mixture in hot oil. keep the temperature to medium heat.
8. let the pakoras get cooked & browned lightly and then you turn them over and continue to fry.
9. deep fry till the rice pakoras are crisp and golden. drain on paper kitchen towels.
10. serve rice pakoras with green chutney or tomato sauce.

Notes

1. if making for kids, then skip the green chilies or red chili powder.

2. in case the pakora mixture becomes thin, then one or two tbsp of gram flour.

3. if the mixture appears thick, then add a few teaspoons of water.

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