Leftover Rice Pakora Recipe

These are fried fritters or pakoras made from cooked rice, gram flour, herbs and spices.

Prep time:
5mins

cook time:
20mins

serves:
2-3 people

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Edible Vegetable Oil (Sunflower) As required

Edible Vegetable Oil (Sunflower)

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Gram Flour (Besan) 5 tablespoon

Gram Flour (Besan)

Description

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Onion chopped 1/2 cup

Onion chopped

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Grated Ginger 1 inch

Grated Ginger

Description

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Chopped Coriander Leaves 1/4 cup

Chopped Coriander Leaves

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Ajwain (Carom Seeds) 1/2 teaspoon

Ajwain (Carom Seeds)

Description

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Cumin Powder 1/2 teaspoon

Cumin Powder

Description

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Coriander powder 1/2 teaspoon

Coriander powder

Description

Coriander powder is extracted from coriander seeds. It generally comes in whole form but is also ...

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Turmeric Powder 1/4 teaspoon

Turmeric Powder

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Asafoetida(Hing) 1 pinch

Asafoetida(Hing)

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Salt

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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water as required

water as required

Description

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Details

Vegetarian

Level : Easy

Cuisine : NA

Course : Snacks

Recipe Notes

Serve rice pakora hot with green chutney or tomato sauce or mint chutney or coriander chutney.

Ingredients For Leftover Rice Pakora Recipe

Edible Vegetable Oil (Sunflower) As required

Sunflower Oil

Description

Sunflower oil is made by pressing the sunflower seeds. It has light amber colour and used in cooking.

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Gram Flour (Besan) 5 tablespoon

Gram Flour

Description

Gram flour is a pulse flour made from ground bengal gram. It is yellow in color and is usually us ...

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Onion(chopped) 1/2 cup

Onion

Description

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ginger grated- 1 inch

Ginger

Description

Ginger is a knobby, multiple “fingered” rhizome with light to dark tan colored skin w ...

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Fresh chopped coriander 1/4 cup

Coriander Leaves

Description

Coriander is a herb which is acknowledged as a flavour enhancer along with its nutritional value. ...

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Ajwain (Carom Seeds) 1/2 teaspoon

Carom Seeds

Description

Carom seeds are a spice derived from a herb plant that belongs to the Apiaceae family. They are s ...

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Cumin pwdr 1/2 teaspoon

Ground Cumin

Description

Ground Cumin is the powder form of dried cumin seeds of Cuminum cyminum plant. It is used as a sp ...

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Corriander powder 1/2 teaspoon

Coriander powder

Description

Coriander powder is extracted from coriander seeds. It generally comes in whole form but is also ...

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Turmeric powder 1/4 teaspoon

Ground Turmeric

Description

Turmeric is obtained from the root of the Curcuma longa plant which belongs to the ginger family. ...

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Asafoetida(Hing) 1 pinch

Asafoetida

Description

Asafoetida is dried latex which is ...

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Salt according taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Water to Knead dough Dalda salt Little

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Methods

How to make Leftover 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.
2. Add all ingredients.
3. Mix well and keep aside 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. Stir and mix very well.
5. In a kadai or frying pan heat oil. You can use any neutral-flavored oil with a high smoking point. Keep the heat to medium or medium-high. When the oil becomes medium hot, then take spoonful of the pakora batter and drop the batter mixture in the oil.
6. Let the pakora get cooked, browned lightly and then you turn them over and continue to fry.
7. You will have to flip them a few times for even cooking. Deep fry till the rice pakoras have become crisp and golden.Once done then using a slotted spoon remove the pakoras draining the extra oil in the kadai.
8. Then place the fried fritters on kitchen paper towels so that they absorb any extra oil.