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.
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.
What is Rice Pakora?
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.
They even taste great with Garlic Chutney.
Step By Step Recipe
Mash the cooked rice well with the back of the ladle or using your hands.
Add green chilli, fresh coriander, ginger, onion, bean, and salt and keep aside for 15 minutes.
The onion will leave the water. Add chaat masala, anardana powder, and ajwain and mix well.
Add little water to make a thick batter.
Heat the oil in a pan.
Once the oil is hot, drop small pakoras in the hot oil. Fry the pakoras on medium heat until golden brown and crisp.
Drain on a tissue lined plate. Serve hot with coriander chutney.
Chawal Ke Pakode Recipe
Chawal Ke Pakode or Rice Pakora is a wonderful teatime snack, best enjoyed with warm tea on a cold wintry day.
- 2 cups Cooked rice
- 2 tsp Green chilli finely chopped
- 2 tbsp Fresh coriander chopped
- 2 tsp Ginger Grated
- 1/2 cup Onion Finely chopped
- 1 cup Besan / Chickpea flour
- Salt to taste
- 1 tsp Chaat masala
- 1 tsp Anardana powder
- 1/2 tsp Ajwain
- Oil for frying
Mash the cooked rice well.
- Add green chilli, fresh coriander, ginger, onion, besan and salt and keep aside for 15 minutes.
- Onion will leave water.
- Add chaat masala, anardana powder and ajwain and mix well.
- Add little water to make a thick batter.
- Heat the oil in a pan.
- Once the oil is hot, drop small pakoras in the hot oil.
- Fry the pakoras on medium heat until golden brown and crisp.
- Drain on a tissue lined plate.
- Serve hot with coriander chutney.
Don't make the batter thin otherwise the pakoda will not turn out crispy.