Leftover Rice Pakora – Crispy, Easy Snack In 15 Minutes
Have leftover rice and thinking what to do with it? Don’t worry! I have a solution: turn them into a crispy and appetizing snack in under 15 minutes! Yes, it’s the leftover rice pakora recipe. This recipe uses leftover cooked rice, onion, green chilli, and simple spices. Crunchy yet incredible rice pakoda is the perfect tea-time snack, lunch-box idea, and even a good appetizer to serve for guests. So, why are you waiting? Let’s get started!
Table Of Contents
About Leftover Rice Pakora
In Hindi, rice pakora is called “chawal ke pakode”. The first time I heard this name, I was like, ” How does the rice pakoda taste? ” But when I personally tried this recipe, it was totally worth it. It basically needs mashed cooked rice with the addition of onion, chillies, gram flour, and basic kitchen spices. The mixture turned into small balls, then fry them in the hot oil until they are crunchy and golden.
These soft-inside, crispy-outside rice pakoda are a good way to reduce food waste and use them in the right & healthy way. This step turns your leftover rice into a comforting, delicious snack that can be served with tomato ketchup or tamarind chutney.
In India, pakoras are famous from street stalls to restaurants to every little house. No matter what type, every pakora has thier own story and taste. The most common pakora dishes that are prepared everywhere are aloo pakora, gobi pakora, onion pakora, and potato cheese balls. All pakoras are authentic in taste and help cheer up your evening.
With these pakoras, the leftover rice pakora is also a perfect addition to your snack meals. They are simple yet very quick to prepare with simple pantry ingredients. When I served this recipe for the very first time to my family members, they said Why don’t you make them in bulk? We want more of them. So, when you try, I’m pretty sure your reaction will also be the same.
Ingredients
Rice- I have used cooled and dry-cooked rice for a perfect mixture. Avoid using hot rice, as it becomes sticky and difficult to fry.
Gram flour- I used half a cup to bind the mixture. Instead, you can add rice flour.
Spices- Coriander powder, turmeric powder, and garam masala powder are enough. You can also add like carrom seeds and chaat masala powder to your choice.
Onion- For some crunch in the pakoras.
Green chillies- To make it spicy.
Ginger- Some grated ginger for aroma.
Oil- I used mustard oil for frying.
How to make leftover rice pakora
1. Take one cup of cooked leftover rice in a mixing bowl.
2. Now slightly mash them with a spoon.
3. Add half a cup of gram flour, chopped onion and green chillies, 1 tsp salt, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1/4 tsp of garam masala powder, and grated ginger.
4. Now sprinkle some water and mix all the ingredients well with your fingertips.
5. When the mixture is ready, take a portion and make small balls one by one. You can also add some portion to the hot oil instead of making balls.
6. After that, heat some oil in a kadai on medium heat.
7. When the oil is heated, add one by one the mixture balls to it.
8. Fry them from all sides until golden and crunchy.
9. When they reach the golden colour, remove them with a slotted spoon. Repeat the process for the rest of the mixture balls.
10. Place them in the kitchen paper, which helps to remove the excess oil from them.
Serve leftover rice pakora hot and crispy with green chutney and a cup of masala chai. You can sprinkle some chaat masala on top to add extra tanginess. They are best enjoyed immediately after frying.
Pro Tips
- Always use slightly dry rice for better flavour.
- Add gram flour (besan) and rice flour to hold the mixture.
- Don’t add too much water- sprinkle some drops to keep the mixture firm.
- Fry the leftover rice pakora on low to medium heat, as high heat turns them brown immediately and leaves the inside raw.
- You can add vegetables like grated carrot, cabbage, capsicum, and even cheese to make them more flavorful.
- Drop a few balls at a time for perfectly cooked pakoras.
- Use tissue to remove the extra oil from pakoras.
FAQs
1. Can I use freshly cooked rice?
Yes, but let it cool completely so that the moisture reduces, then you can easily use them to make a mixture.
2. Why are my pakoras not crispy?
Too much moisture or low oil temperature can make them soft, not crispy.
3. Can I bake or air fry leftover rice pakora?
Yes, you can bake or air fry for a healthier version with less oil, but they can give that crispy taste like fried pakoras.
4. Why did my pakoras break in the oil?
This happens when the mixture is too loose, and the oil is not hot enough. Make sure to add gram flour or rice to bind the mixture, check that the oil is properly heated, then add the pakoras to fry.
5. What can I add for extra flavour?
You can add more spices and herbs, such as cilantro or mint, and vegetables like carrots, cabbage, and spinach to enhance the taste and texture.
Leftover Rice Pakora – Crispy, Easy Snack In 15 Minutes
Ingredients
- 1 cup cooked rice
- 1 medium onion, chopped
- 2 green chillies, finely chopped
- an inch of ginger, grated
- ½ cup gram flour
- ½ tsp turmeric powder
- 1 tsp salt
- 1 tsp coriander powder
- ¼ tsp garam masala powder
- oil for frying
Instructions
- Take cooked rice in a mixing bowl, then slightly mash it.
- Now, add all other ingredients except oil to the mashed rice.
- Sprinkle some water and mix all the ingredients well.
- When the mixture is ready, make small balls from it.
- Heat oil in a kadai on medium heat.
- When the oil is heated, add the mixture ball into it.
- Fry them until light golden from all sides.
- When they are golden, remove and place them on a kitchen paper towel.
- Serve them hot with a cup of tea.
Notes
- Always use slightly dry rice for better flavour.
- Add gram flour (besan) and rice flour to hold the mixture.
- Don’t add too much water- sprinkle some drops to keep the mixture firm.
- Fry the leftover rice pakora on low to medium heat.
- You can add vegetables to your choice to make them more flavorful.
- Drop a few balls at a time for perfectly cooked pakoras.
- Use tissue to remove the extra oil from pakoras.
