Chawal Pakora | How to make Rice Pakora | Deep fried vegan,GF delights

Who doesn't mind an ocassional indulgence with deep fried pakoras ? With the rains pouring last few weeks, it was on my mind, and we indulged one evening. With a steaming cup of tea and these pakoras, mom was truly sold out - she cudnt believe when I said it was made with leftover cooked rice.

We even chuckled maybe its a good idea from now on to cook a little extra rice for these yummy pakoras. After yesterday's Idli Manchurian which stole the kids' hearts, this surely did a happy dance in our tummies.

Other pakoras / Pakodas that we also like....

• Methi Pakoras
• Gatti Pakoda
• Onion Pakora

Chawal ke Pakora | Vegan , GF Deep fried fritters made with cooked rice

Cuisine : Indian, course : snack / tea time snack / after school snack
Spice level : Medium
Prep time : 10 mins.; fry time : 15 mins | Serves : 2

Ingredients:

• Soft cooked rice (any variety) - 1/2 cup
• Besan / gramflour - 1/3 cup
• Rice flour - 1/4 tsp
• Onions - 2 TBSP (opt.)
• Spices : red chilli powder, turmeric pwdr, jeera powder (all to taste)
• Chopped fresh methi leaves - 3 TBSP (dont skip this!!)
• Chopped cashewnuts - 2 tsp
• Salt - to taste
• Ajwain / carrom seeds - 1/4 tsp
• Crushed coriander seeds - 1 TBSP
• Hot oil - 2 TBSP
• Oil - to deep fry

Method:

1. First mash up the cooked rice (cool, leftover rice works best) with your fingers, add the rest of the ingredients except the Oil. Mix well, add a tsp or more of rice flour if the dough is sticky. Dont add water at any stage. 
2. Keep the oil for heating. add 2 TBSP to the rice spice mixture. with a spoon, mix it well. 
3. Pinch out small portions of this batter and fry in medium hot oil till golden brown on all sides. Drain on absorbent paper. 
4. Serve hot (it turns soggy after a while) as is with a steaming cup of tea / coffee.

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