Thursday, September 25, 2014

Rice Pakora Recipe:

 

 
Prep time
Cook time
Total time
 

Recipe type: snacks
Cuisine: indian
Serves: 2-3
Ingredients
  • 1 cup cooked rice (can be freshly cooked rice which has cooled down or leftover cooked rice)
  • 1 medium onion, finely chopped, or half cup finely chopped onion
  • 1 green chili, chopped or ½ tsp red chilli powder
  • 1 inch ginger/adrak, finely chopped or grated
  • ¼ cup chopped coriander leaves/dhania patta
  • ½ tsp carom seeds/ajwain, optional
  • ½ tsp cumin powder/jeera powder
  • ½ tsp coriander powder/dhania powder
  • ¼ tsp turmeric powder/haldi
  • a pinch of asafoetida/hing
  • 5 tbsp gram flour/besan
  • 5 to 6 tbsp water or as required
  • salt as required
  • oil for deep frying
1. take the rice in a small bowl or pan. mash the rice with your hands or with a spoon. mashing the rice gives a soft texture to the pakoras. its always better to use rice which are cooked really well. if the rice appears dry after removing from fridge, then just sprinkle some water on it and microwave for a few minutes.
cooked rice for making rice pakoras
2. add all the rest of the ingredients to the rice – besan/gram flour, chopped onions & ginger, coriander leaves, green chilies, salt and all the spices.
mix ingredients for making rice pakoras
3. mix well and keep aside for for 8 to 10 minutes. the onions would release their juices and make the mixture a bit soft. then you can add water as required.
rice pakora batter
4. add water.
add water to rice pakora batter
5. stir and mix very well.
rice pakora batter, chawal pakora batter
6. take spoonfuls and drop the mixture in hot oil. keep the temperature to medium heat.
frying rice pakoras, frying chawak ka pakoras
7. let the pakoras get cooked & browned lightly and then you turn them over and continue to fry.  deep fry till the rice pakoras are crisp and golden. drain on paper kitchen towels.
fried rice pakoras
8. serve rice pakoras with green chutney or tomato sauce.
rice pakora recipe, chawal ke pakore recipe

No comments:

Post a Comment