Crispy Rice Pakoras

Ingredients

• 2 cup cooked white rice (Preferably cold and from the previous day)
• 0.75 cup chickpea flour (Adjust slightly according to the moisture of the rice)
• 1 small onion (Finely chopped)
• 1 green chili (Chopped; optional according to taste)
• 1 tsp fresh ginger (Grated or very finely chopped)
• 2 tbsp fresh cilantro (Chopped)
• 0.5 tsp ground cumin
• 0.5 tsp red chili powder (Optional)
• 0.25 tsp ground turmeric
• salt (To taste)
• 0.25 cup water (Add gradually to form a thick batter)
• 3 cup vegetable oil (For frying; less will be absorbed)

Steps

1. 1

   Place the cold cooked rice in a large bowl and separate it with your fingers or a fork to break up any large clumps.

2. 2

   Add the chickpea flour, chopped onion, green chili, ginger, cilantro, cumin, red chili, turmeric, and salt.

3. 3

   Mix all the ingredients until evenly distributed. Gradually add the water, stirring, until you have a thick, moldable batter; it should not be runny.

4. 4

   Let the mixture rest for 5 minutes so the chickpea flour can hydrate. If the batter is too moist, add a small amount of additional chickpea flour.

5. 5

   Heat the vegetable oil in a deep skillet or kadai over medium heat. The oil is ready when a little batter immediately rises to the surface and sizzles without browning too quickly.

6. 6

   Using wet hands or a spoon, form small portions of batter and carefully add them to the hot oil, leaving space between them so they fry evenly.

7. 7

   Fry the pakoras in batches, turning them occasionally, for about 4-5 minutes total, until golden, firm, and crisp on the outside.

8. 8

   Remove the pakoras with a slotted spoon and drain them on paper towels. Serve hot, preferably with cilantro chutney or yogurt sauce.

Notes

The provided source only identifies the dish as “rice pakora” and does not include visible quantities or instructions. This recipe is an approximate reconstruction; adjust the flour and water according to the moisture of the rice. Do not pour water into hot oil, and always fry over medium heat to prevent the pakoras from burning on the outside before heating through on the inside.

Nutrition per serving

• appetizer
• snack
• vegetarian
• gluten-free
• fried
• Indian cuisine
• leftover-friendly
• crispy