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) - ½ cup
- Besan / gramflour - ⅓ cup
- Rice flour - ¼ cup
- Onions - 2 tablespoon (opt.)
- Spices : red chilli powder, turmeric pwdr, jeera powder (all to taste)
- Chopped fresh methi leaves - 3 tablespoon (dont skip this!!)
- Chopped cashewnuts - 2 tsp
- Salt - to taste
- Ajwain / carrom seeds - ¼ 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 teaspoon or more of rice flour if the dough is sticky. Dont add water at any stage.
- Keep the oil for heating. add 2 tablespoon 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
- ½ cup Soft cooked rice any short grained variety
- ⅓ cup Besan / gramflour Sieve and use
- ¼ cup Rice flour
- 2 tablespoon Onions (opt.)
- 1 teaspoon red chilli powder
- ¼ teaspoon Turmeric
- ½ teaspoon Cumin powder (opt.)
- 3 tablespoon fenugreek leaves / methi leaves dont skip this!!
- 2 teaspoon Chopped cashewnuts
- 1 teaspoon Salt
- ¼ teaspoon carrom seeds (Ajwain)
- 1 tablespoon Crushed coriander seeds
- 2 tablespoon 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 teaspoon or more of rice flour if the dough is sticky. Dont add water at any stage.
- Keep the oil for heating. add 2 tablespoon 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 tablespoon 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.
Gayathri Kumar says
I would love to have this with hot masala tea. Looks absolutely delish. I could never imagine that there is rice in this..
The Pumpkin Farm says
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
vaishali sabnani says
Real good ones . I made them recently but using air fryer . I missed the crunch so next time i am frying them like you .
Srivalli says
I like the look your pakoras have..very crispy and tempting!
cookingwithsapana says
I love any kind of friEd foods and these pakoras are so tempting.
MySpicyKitchen says
Another awesome recipe with leftover food. I have heard of pakoda with cooked rice but never tried. Perfect snack to munch on rainy days.
veena says
That looks very tempting kal. Awesome recipe with another left over
Priya Suresh says
Thats a very crispy and dangerously addictive rice pakoras, that plate is inviting me.
Nalini's Kitchen says
Nice way to use the leftover rice.Pakoda turned out so crispy,an addictive snack.
Harini R says
I am sure they turn out very crispy. Apt for the weather around there in Mumbai, right?
Sandhya Ramakrishnan says
What a great way to use left over rice. I might end up keeping a little bit extra rice just to make these.
Suma Gandlur says
I used to prepare it eons ago when I didn't mind calorie load. 🙂 The crispy fritters are perfect on rainy days.
Srividhya says
super crispy and absolutely delicious.. I would try this even with fresh cooked rice.. 😉
Archana says
Heh heh from now on I am too coking extra rice. Yummy ones Kal they have come out real crisp.
Suja Ram says
Super crispy and yummy Pakoras...would love to binge on some. Very nice pics.
Priya Srinivasan - I Camp in My Kitchen says
perfect way to use leftover rice. i used to make them often. never added methi leaves though. will try it next time!!!
Smruti Ashar says
I love these pakoras. My mother makes them really nice and crispy. I loved your version. Perfect with Masala Chai.
Pavani says
Very interesting pakoras made with rice, they look crispy and delicious.
Unknown says
crispy looking pakoras. doesn't look like made with left over rice... interesting one
Sowmya :) says
This is such a tasty way to use up leftover rice. Rocking recipe!
Shobha Keshwani says
Nice and crispy rice pakoras. I make them too butmy version has a softer tecture. Adding rice flour for crispiness is a nice idea.
Kalyani says
Thanks Shobha. yes, the rice flour makes it extra crisp
Mayuri Patel says
Delicious, crispy rice pakora. One good way to use up leftover rice and enjoy pure indulgence especially with a hot cup of masala tea.
Kalyani says
Thanks 🙂 we sometimes make extra rice only to make these pakoras :p
Mina Joshi says
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.
Kalyani says
Thank you Mina ji! do try it next time you make it...
Priya vj says
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 !!
Kalyani says
true:-) Chitranna n mosaranna can take a back seat 🙂
Chef Mireille says
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.
Kalyani says
awww.thanks.. this is one you must try, Mir 🙂