Snacks

Chawal ke Pakore | चावल के पकोड़े | How to make Rice Pakora

Pakoras .. and tea

Who doesn’t mind an occasional indulgence with deep fried pakoras ? Be it monsoons or a cup of tea with friends or an Iftar /Diwali party or just pakoras for pakoras sake, these make the best accompaniments with tea. With a steaming cup of tea and these pakoras, mom was truly sold out – she cudn’t believe when I said it was made with leftover cooked rice and neither could the kids. Well, some secrets are best left that way…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.

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What are other pakoras that are usually made ?

What is the best and most unusual pakora you have eaten till date, do let me know in the comments below

Major Ingredients that go into this dish:

  • Rice – Cooked rice. Any short grained rice, cooked soft works well, although Basmati rice is also used in some recipes.
  • Gramflour – The bedrock of any pakora or bhajiya (or bajji in Suth Indian lingo)
  • Rice flour – for that extra binding and crispiness
  • Oil – any neutral oil would do
  • Salt and spices

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Let’s get to making some scrumptious pakoras

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 : 15 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 cup
  • 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
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How to make Chawal ke Pakore – Step by step pics

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.

I would love to hear from you how you liked this recipe. Please take a moment to rate this recipe and leave any comment / questions you may have. I will try to answer them as soon as possible. If you have tried this recipe, don’t forget to tag me on Instagram @sizzlingtastebuds / Twitter @Sizzlngtastebds using the tag #SizzlingTastebuds.

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5 from 5 votes

Chawal ke Pakore | Rice Pakora

A crunchy GF and vegan snack to make for parties or enjoy with a cup of tea
Course Snack
Cuisine Indian
Keyword Pakora, Party Ideas, Quick Snack
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Kalyani

Equipment

  • Kadai
  • Ladle
  • Bowl

Ingredients

  • 1/2 cup Soft cooked rice any short grained variety
  • 1/3 cup Besan / gramflour Sieve and use
  • 1/4 cup Rice flour
  • 2 TBSP Onions (opt.)
  • 1 tsp red chilli powder
  • 1/4 tsp Turmeric
  • 1/2 tsp Cumin powder (opt.)
  • 3 tbsp fenugreek leaves / methi leaves dont skip this!!
  • 2 tsp Chopped cashewnuts
  • 1 tsp Salt
  • 1/4 tsp carrom seeds (Ajwain)
  • 1 TBSP Crushed coriander seeds
  • 2 TBSP Hot oil (to add to the batter)
  • 1 cup Oil (To Deep fry)

Instructions

  • 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.
  • Keep the oil for heating. add 2 TBSP of HOT oil to the rice spice mixture. with a spoon, mix it well.
  • Pinch out small portions of this batter and fry in medium hot oil till golden brown on all sides. Drain on absorbent paper.
  • Serve hot (it turns soggy after a while) as is with a steaming cup of tea / coffee.

Notes

  • Don’t skip the rice flour as it helps remove any extra moisture while help bind the dough
  • Don’t add ANY additional water. the starch in the cooked rice is more than enough to bring the dough together.
  • Chopped methi leaves are a delicious addition to the otherwise starchy pakoras. Try to use them as possible.
  • Adding 2 TBSP of hot oil brings out extra crispiness.  Do not skip this test
  • Serve the pakoras as soon as it’s made. Leaving it out tends to make it soggy quickly due to the starch from the rice. 

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30 Comments

  1. Gayathri Kumar

    I would love to have this with hot masala tea. Looks absolutely delish. I could never imagine that there is rice in this..

  2. The Pumpkin Farm

    good one kalyani….my MIL makes this often …but she adds bajra flour to this recipe…we love it with a cup of tea too

  3. vaishali sabnani

    Real good ones . I made them recently but using air fryer . I missed the crunch so next time i am frying them like you .

  4. I like the look your pakoras have..very crispy and tempting!

  5. cookingwithsapana

    I love any kind of friEd foods and these pakoras are so tempting.

  6. MySpicyKitchen

    Another awesome recipe with leftover food. I have heard of pakoda with cooked rice but never tried. Perfect snack to munch on rainy days.

  7. That looks very tempting kal. Awesome recipe with another left over

  8. Priya Suresh

    Thats a very crispy and dangerously addictive rice pakoras, that plate is inviting me.

  9. Nalini's Kitchen

    Nice way to use the leftover rice.Pakoda turned out so crispy,an addictive snack.

  10. I am sure they turn out very crispy. Apt for the weather around there in Mumbai, right?

  11. Sandhya Ramakrishnan

    What a great way to use left over rice. I might end up keeping a little bit extra rice just to make these.

  12. Suma Gandlur

    I used to prepare it eons ago when I didn't mind calorie load. 🙂 The crispy fritters are perfect on rainy days.

  13. super crispy and absolutely delicious.. I would try this even with fresh cooked rice.. 😉

  14. Heh heh from now on I am too coking extra rice. Yummy ones Kal they have come out real crisp.

  15. Super crispy and yummy Pakoras…would love to binge on some. Very nice pics.

  16. Priya Srinivasan - I Camp in My Kitchen

    perfect way to use leftover rice. i used to make them often. never added methi leaves though. will try it next time!!!

  17. Smruti Ashar

    I love these pakoras. My mother makes them really nice and crispy. I loved your version. Perfect with Masala Chai.

  18. Very interesting pakoras made with rice, they look crispy and delicious.

  19. crispy looking pakoras. doesn't look like made with left over rice… interesting one

  20. This is such a tasty way to use up leftover rice. Rocking recipe!

  21. Shobha Keshwani

    5 stars
    Nice and crispy rice pakoras. I make them too butmy version has a softer tecture. Adding rice flour for crispiness is a nice idea.

  22. Mayuri Patel

    5 stars
    Delicious, crispy rice pakora. One good way to use up leftover rice and enjoy pure indulgence especially with a hot cup of masala tea.

  23. Mina Joshi

    5 stars
    Oh wow – the rice pakoras look so yummy!! I haven’t made these for ages!! Thanks for sharing your recipe. I never add rice flour so will try doing that when I make some.

  24. 5 stars
    The chawal pakoras look so delicious and crunchy. Nice way to use up left over rice rather than converting it to thayir saadham or chitranna …haha !!

  25. Chef Mireille

    5 stars
    I love pakoras but usually make ones with veggies being main ingredients instead of flours. But these look so good I now want to try this way.

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