Rice pakoda
Rice pakoda, from above
VegVeganPan India

Rice pakoda

Yesterday's rice, today's crunchy tea time snack. Nobody will guess.

25 minTime
6 gProtein each
mediumSpice
Nothing wasted, everything fried2 chapters · 1 min read

Make it your way

Grandma's wayLeftover rice turned into golden fritters.
The original
321kcalsame
6 gproteinsame
3 gfibresame
25minutessame

Rice pakoda, home style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Cooked rice2 cups leftover rice
Besan (chickpea flour, gram flour)½ cup
Rice flour2 tbsp
Onion1 medium, finely chopped
Green chilli1, chopped
Ginger1.5 cm, grated
Curry leaves1 sprig, chopped
Coriander leaves (cilantro)2 tbsp, chopped
Cumin seeds½ tsp
Red chilli powder (indian red chili powder)½ tsp
Salt¾ tsp
Cooking oil (vegetable oil)absorbed from deep frying

Method

3 steps
  1. 1Mash the rice lightly with your hand.
  2. 2Mix with besan, rice flour, onion, chilli, ginger, herbs, spices and salt. Add a spoon of water only if needed.
  3. 3Drop small portions into medium hot oil and fry 4 to 5 minutes, turning, till golden.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Rice pakoda: a bread or rice, a side, something to drink and something sweet.

On the side Indian style tomato soup40 min
On the side Chaat masala lime dressing5 min
To drink Masala chai10 min
To drink Banana milkshake5 min
Something sweet Mango lassi popsicles370 min
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