Dress up your leftover rice with this simple chawal ke pakode (rice crispies recipe. Crispy and yummy, they make great snack to nibble on. Every time that I have guests over for dinner, I usually end up with leftover rice that are not so much that they can become a complete meal and not so little that I can nudge people to just take a little more and finish them. Most often I make these rice pakodas for evening tea snack.
This Friday we were also having a few friends come over for iftar and while we had decided to keep it simple, one sweet and one savoury dish with tea is the simplest it gets! I tried a new sweet this time – meetha pedha – learned it from a Pakistani friend. For the savoury I made these pakodas served with green chutney and tomato ketchup.
Leftover Magic: Chawal ke pakode (Rice crispies)
By Ashima Goyal Siraj
Prep time: | Cook time: | Serves: 4
2 cups steamed rice
½ cup gram flour
2 green chillies, chopped
1 onion, finely chopped
2 tsps coriander powder
1 tsp cumin powder
½ tsp red chilli powder
½ tsp fennel
½ tsp ajwain
½ cup chopped fresh coriander leaves
Salt to taste
A pinch of asafoetida
Oil for deep frying
- Mix together all the ingredients (except oil!) and make a thick paste adding water little by little, as required. Keep aside for 5 mins.
- Heat oil in a deep pan. Drop spoonfuls of rice mixture into hot oil and deep fry until golden.
- Alternatively you can also steam the balls. If you want to steam, add much lesser water so that you can shape the mixture into balls with hand.
- Serve hot with chutney and ketchup.