Apr 142013

Leftover Rice Pakora is rice and gram flour fritter made from leftover rice, gram flour and other spices.

Cooking Time: Appr. 15 Minutes
Serves: 3-4 People

Leftover Rice Pakora


1 cup cooked leftover white rice
½ cup gram flour (besan)
2 tablespoon lemon juice
½ teaspoon asafoetida
½ teaspoon carom seeds (ajwain)
½ teaspoon red chilli powder
½ teaspoon turmeric powder
½ teaspoon cumin powder
½ teaspoon garam masala powder
1 green chilli
2 tablespoon chopped fresh coriander leaves
Oil for frying rice pakora
Salt to taste
Water as needed

<h4>Cooking Time: Appr. 15 Minutes Serves: 3-4 People</h4>

Cooking Method:

1. Chop the chilli finely.

2. In a large mixing bowl, add cooked leftover white rice, gram flour, and all dried ingredients like carom seeds, red chilli powder, turmeric powder, cumin powder, garam masala powder, salt and asafoetida. Mix all ingredients well.

3. Add a little water at a time, and mix ingredients until all ingredients mix well and there no lump. Make a batter not too thinner or thicker.

4. Add the chopped green chilli and chopped fresh coriander leaves. Mix well.

5. Add a tablespoon of oil and mix well.

6. Heat the oil in a pan. Once the oil heated, place a one third tablespoon in the heated oil. Lower down the heat to medium heat and fry until the pakora are lightly golden brown and crispy. If you cook the rice pakoras on high heat, the rice pakoras will be burn from outer side. You can place the rice pakora on high heat and then reduce to medium heat.

7. Place the leftover rice pakora on kitchen paper once it is cooked to absorb the access oil.

Serve leftover rice pakora hot with any chutney or dip.

Rice Pakora

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