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Rice pakora

onion pakoda with leftover rice

Ingredients

  • 1 cup cooked rice rightly tightly
  • 1/4 cup besan flour
  • 1 tablespoon corn flour
  • Curry leaves few
  • Pinch of baking soda
  • 1/2 cup onion heaped
  • 1 teaspoon Kashmiri chilli powder
  • Required Salt
  • 1/2 teaspoon Asafoetida
  • Oil to fry

Instructions

  • First heat oil
  • Mash the rice well and measure 1 cup
  • Furthermore add besan flour, corn flour, required salt, kashmiri chilli powder, onion, curry leaves and asafoetida; mix well
  • Optionally add baking soda and mix well
  • The dough will be sticky, and able to roll
  • Make sure the oil is hot enough by dropping a small piece of dough, it should come up in a few seconds oil is ready
  • Pinch a portion of the dough and carefully add
  • Fry on medium flame. Avoid crowding the oil
  • initially oil turns frothy but as pakoda fries froth reduces
  • Flip and fry evenly
  • Fry till pakoda turns golden brown and the froth subsides
  • Carefully remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
  • serve hot

Video

Notes

  1. if you are using mushy rice no need to grind the rice. Mash the rice well and use it. If the rice is fluffy, pulse once then use. Avoid fine grinding that will give different texture
  2. I have used cooked sona masoori rice. You can use any variety of rice. Avoid basmati rice as it will be fluffy
  3. Since I used leftover rice, I skipped rice flour. If the dough is watery, you can sprinkle rice flour
  4. you can use cabbage instead of onion, or make pakoda without any add-ons
  5. Based on the rice you use, sprinkle very little water. Avoid adding more water
  6. Pakoda stays best for one day. The next day it might turn slightly hard. Avoid keeping more than 2 days
  7. Always fry pakoda in medium flame. Fry till pakoda turn golden brown always froth subsides. Avoid high flame

Add on for pakoda?

You can add
  1. finely chopped green chilli instead of chilli powder
  2. Coriander seeds , coriander powder or coriander leaves
  3. Mint leaves
  4. add cashews for extra crunch