Rice Pakora Recipe : Leftover Rice Fritters!

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The Rice Pakora Recipe is an ideal option when you are searching for quick cooking options from leftover rice. This is one such spontaneous dish which can immediately end your hunger for a snack. You have to prepare batter of gram flour and rice mixture, mix it properly and then fry the small sized fritters.

Rice Pakora

Author: Chandni Agrawal
Recipe Category: Rice Dish / Snacks
Cuisine: Indian

Description: The Rice Pakora Recipe is an ideal option when you are searching for quick cooking option from leftover rice. It is the best evening snack to make in rains.

Rice Pakora Recipe

Ingredients for Rice Pakora Recipe:

Cooked Rice – 1 cup
Finely Chopped Onion – 1 medium size
Gram Flour/ Besan – 5 tbsp.
Finely Chopped Green Chili – 1 piece
Grated Ginger – 1 inch
Chopped Coriander Leaves – ½ cup
Cumin Powder/ Jeera Powder – ½ tsp.
Dhania Powder – 1 tsp.
Turmeric Powder/ Haldi – ¼ tsp.
Asafoetida – a pinch
Water – 5-6 tbsp. (or as required)
Salt – as per taste
Oil for Deep Frying (buy suffola oil online)

Note: The green chili can be substituted with ½ tsp. of red chili powder. You can also add half chopped green chili and ¼ tsp. of red chili powder. For the extra flavors, you may add ginger-garlic paste instead of mixing the grated ginger. You should use patanjali’s basmati rice.

You can either freshly prepared rice or you can even mix in the leftover rice. Also, you can add the leftover pulao to make these rice fritters.

If you like, then you can sprinkle ½ tsp. of carom seeds into the mixture of spices. If you do not have Ajwain seeds, then you can substitute its flavors with a sprinkle of thyme. You may also add Nigella Seeds as an alternate to the carom seeds. It is an optional ingredient so add only if want to, otherwise skip it all.

A Method for Rice Pakora Recipe:

Pre-Preparation:

Wash the onion and finely chop into small pieces having the ½ cup of chopped onions.
Rinse the green chili, remove the seeds and slit chop or finely chop.
Slice the ginger and grate the ginger.
Cook the rice.

Note: You can also chop the ginger into the fine pieces instead of grating the ginger. If you use the properly cooked rice for your rice pakora, then it would give you the better result.

So, if you are using the leftover or frozen rice, then microwave for a minute before using.

If the rice is much dry before making the pakora due to refrigeration then sprinkle some water and microwave for 5 minutes.

It is recommended to add few drops of water on the dry rice whether you are keeping it for microwaving or not.

Preparation:

Transfer the rice to the large mixing bowl. Mash the cooked rice with your hands. You can also use the spoon for this. But it’s easy to mash with hands.
Now mix in the chopped onion, grated ginger, green chili and chopped coriander leaves. Combine all the ingredients well with each other.
Also, add the sprinkle the spice powders such as Dhania powder, cumin powder, turmeric powder and season the mixture with the pinch of salt. Again everything it.
Also, add a pinch of Asafoetida to this mixture of rice.
Now take the gram flour and mix it properly in this bowl of rice masala mixture, so that a uniform mixture is formed.
Combine evenly and keep this to rest aside for approximately 10 minutes.
When the batter is resting during that time onion will release its juice and the mixture will become moist.
Now pour in the required amount of water and make the batter. The batter has to be of thick consistency. So add water accordingly.
After you add the water, keep kneading, stirring and mixing the batter to make it lump free.
Take a deep frying pan or a kadhai, add oil in it and heat oil over a high flame.
When the oil gets heated up, change the flame to medium.
Now take a spoonful of batter and pour it in the hot oil.
Repeat the process to make 7-8 pakora at a time.
Fry from one side and whey become brown, flip the pakora’. Keep on flipping and frying on medium flame until it becomes golden brown.
Take out on a kitchen napkin or on an oil absorbent paper when they become crisp and brown. Drain the excess oil and serve hot!

And the delicious Rice pakora are ready to take a bite!

Note: Your pakora will get the smooth texture if you properly mash the rice. So it is advisable to mash the rice evenly with your hands.

If the pakora batter becomes thin and does not achieve the required consistency then 2 tbsp. of gram flour can be added as required. Similarly, if it has become thick, then pour in ½ tsp. of water.

It is the easiest cooking recipe when to want to make some snack fast in almost no time. This snack with of blend of sugar, salt, and spice flavors is the perfect treat for your treat buds. Prepare this mouth-watering snack in the rainy evening and enjoy your family time!

Additional Information:

Calories: 250 calories
Total Time: PT25M
Serves: 4
Date Published: 2017-01-04

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Though every ingredient used in this recipe is common and easily available, this recipe of fritters from leftover rice is different and innovative. The addition of colorful boiled vegetables gives the beautiful looks and delicious flavors to this dish. If we have made rice in the morning, then we may not want to eat same in the evening. In such cases, it is better to use this rice in a good way and make interesting dish than to throw away the rice. These yummy fried pakoras are easy, quick and simple to prepare when you are hungry but feeling lazy to do the heavy cooking.

Even if you are attempting for the first time, don’t worry to experiment with the original recipe. You can tweak the taste and choose to add or avoid any ingredient of your choice. The key is to make the smooth batter having a perfect consistency and fry the fritters till their surfaces become brown and crunchy. Though the outer layer has to be crispy, but the inner layer of the pakora has to be soft. The combination of crispy outside and fluffy inside makes it a fun to eat a snack!

There is one more method by which you can make the rice pakora with the same ingredients. The steps for the alternate method are as follows:

Prepare the rice mixture: Combine the spice powders, green chilies, veggies, ginger, and coriander with the rice.
Make the flat balls: Take a small portion of the mixture, roll it in round shape like a ball and then flatten it with your palms.
Make the Batter: Take the sieved gram flour in a bowl, pour in some water and sprinkle red chili powder. Season it with a pinch of salt. Whisk till the smooth consistency is achieved.
Fry the fritter: Heat the oil in the pan on medium flame. Dip the flatten rice balls in the batter and keep them to fry in the pan.

Remarks:

Total time of cooking for the Rice Pakora Recipe is 25 minutes where 5 minutes can go in the pre-preparation. The rest of the time will go in a preparation of batter and in frying the pakora.
The measured proportion of the ingredients mentioned serves 3 people
Vegetable like carrot, cabbage, peas, potatoes, and boiled American kernels can also be added to the batter to give a twist to taste. You can either boil, steam or microwave these veggies. But, always use the boiled vegetables with the high content of fiber.
It’s good that properly cooked rice is used to make the pakora. Because if less cooked are used then the texture of the pakora will become chewy.
You can avoid adding green chilies or the sprinkle of red chili powder if you are making it for your kids.
There is no need to add soda in the dish because the soft texture and fluffy looks will be achieved by rice itself.
For the Jain Version of the Rice Pakora, do not add ginger and onion.
Do not keep the rice fritters for the longer time, serve hot immediately. Refrain from keeping them in the refrigerator as they won’t taste nice after some time.

Garnishing:

Serve the hot rice pakora with green chutney, tamarind chutney, and tomato sauce. Garnish it with:

Cilantro leaves
Melted Cheese
Mayonnaise

Quick Tip:

In monsoons, when it is raining, have this as you evening snack with hot Masala Chai or hot coffee.
Sprinkle some Chaat masala over fried rice Pakora before you serve them.
You can pair them with the garlic chutney.

Rice is amongst those ingredients which are used for multi-purpose apart from eating. It’s blessing in the form of the food and can be used in the sacred and holy rituals as well. The grains of the rice are easily digestible and does no harm to our body. We can make Khichdi, biryani, pulao, etc. from this staple ingredient. Other dishes you can make with the leftover rice at home can be Chawal Ki Kheer, Rice Cutlet, Chawal Ki Idli, Masala Rice, Chawal Ka Paratha, and Lemon Rice. All these dishes are simple, quick and easy to experiment with.

If you like the fried snacks such as samosa, cutlets and pakora then would love to check the other varieties of pakora such as Aloo Pakora, Palak Pakora, Chana Dal Pakora, Onion Pakora, Mirchi Pakora, and Methi Pakora and many more dishes. Not only rice but you can leftover roti for making the fried Pakora or fried fritters. You can have the light-weight snacks like Pakora at any time of the day.

If you are using the vegetables in the batter of pakora, then there are 3 techniques by which you can cook those vegetables.

Boil the Veggies: Boil the water in the pot or pressure cooker. Add a pinch of salt and when the water reaches the boiling point, mix in the chopped vegetables. Let the vegetables become soft, cook them for 10 minutes. Remove the veggies, drain the excess water and let them cool.
Steam the Veggies: Keep the chopped vegetables you are using in the steamer and allow them to steam properly for 10 minutes. Check after some, and take them out when have become soft.
Microwave the Veggies: Transfer the vegetables to the microwave bowl, pour in some water and sprinkle pinch of salt. Cover the bowl and keep it in microwave for 5 minutes. When cooked, remove the water and let the veggies take room temperature.

Note: You can cook by any method which you prefer, but if you are in hurry then choose the microwave option as it is quick and vegetables get cooked instantly.