Chawal Ke Pakode or Rice Pakora is a wonderful teatime snack, best enjoyed with warm tea on a cold wintry day. Here is how to make it.

Chawal Ke Pakode or Rice Pakora is a wonderful teatime snack, best enjoyed with warm tea on a cold wintery day.

Who would say no to this delicious snack; so wait no more and use this recipe to make the pakode and serve them with some chutney.

Pakora or Bhajiya, it’s not any other dish, it’s a feeling! How many of you agree with me?

There is a different kind of satisfaction on munching these crispy delights during a monsoon evening or a chilled winter night.

And when there is spicy coriander chutney or sweet tamarind chutney on the side to dip these hot pakoras, it becomes even better everything just seems even better.

Haha, This is my inner foodie speaking!

As everyone in my family loves relishing Pakoras on such occasions, I make sure to prepare variations of pakoras at home, so that none gets bored of eating the same Pakoras.

Therefore I keep experimenting with different ingredients and see how I can make my snacks more interesting.

While my love for Palak Pakoda, Moong Dal Pakoda, and Bread Pakora is undying, this time I wanted to make something different.

When I opened my fridge to look out for ingredients, my eyes fell on some leftover rice from the night.

That’s when I decided to use them to make Pakoras.

To the rice, added a few more ingredients to spice it up, deep-fried till crispy and golden in color and voila, my Rice Pakora were ready in no time.

So if you also want to make something different from leftover rice or want to try a new Pakora, do give this Pakode recipe a try.

Learn how to make Rice Pakora recipe, which is a perfect tea time snack to serve along with Masala Chai.

About the recipe

Rice Pakora or Chawal Ke Pakode is an Indian tea time snack which is made with cooked rice, being the star ingredient.

It is mixed with besan or chickpea flour that helps in holding the pakora together.

This mixture is then spiced with green chillies, fresh coriander leaves, ginger, onion, salt, chaat masala powder, anardana powder, and ajwain.

Chaat masala powder and anardana powder adds a delicious twist of tanginess to these leftover rice pakoras, while the green chillies add that much-needed spice.

Sometimes, I even mix finely chopped spring onions to the pakora batter, as it adds a beautiful color and crunch to these crispy delights.

These pakoras are then deep fried until they form a crispy layer and turn golden brown in color.

You can even use a Paniyaram Pan to make these rice pakoras, if you want to avoid deep frying and use less oil to make them.

So next time you have leftover rice sitting in your fridge, make this leftover rice snack to enjoy during your tea time gossips with your favorite chutney.