Crispy Rice Pakoras

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.

   Start 5-minute timer
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.

   Start 4-minute timer
8. 8

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