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.