Crispy Rice Pakoras: Easy Indian Snack Recipe
25 minutes
1219 reads
About Crispy Rice Pakoras: Easy Indian Snack Recipe
Craving a quick and delicious Indian snack? These crispy Rice Pakoras are the perfect solution! Made with simple ingredients like cooked rice, gram flour, and aromatic spices, this recipe is incredibly easy and adaptable to your taste.Enjoy these savory pakoras as a delightful evening snack, perfect on their own or served with your favorite chutney or tomato sauce. They're a fantastic way to use up leftover rice and impress your friends and family with minimal effort.Get ready to experience a burst of flavor in every bite! This recipe is ideal for both beginner and experienced cooks. Let's get cooking!
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Pakora Batter
- 1 cup Rice cooked, preferably basmati or long-grain
- 1 Onion finely chopped, medium
- 2 Chili finely chopped (adjust to your spice preference), green
- 1 inch Ginger finely grated or chopped
- 1/2 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1/4 tsp Turmeric for color and flavor, powder
- 4 tbsp Gram Flour besan
- 1 pinch Asafoetida hing
- 2 tbsp Coriander finely chopped
- 1/4 tsp Chaat Masala
- Salt to taste
For Frying
- Vegetable Oil as needed, for deep frying
Instructions
Prepare the Pakora Batter
- Mash the cooked rice thoroughly. In a large bowl, combine the mashed rice, chopped onion, green chilies, grated ginger, coriander powder, cumin powder, turmeric powder, gram flour, asafoetida, chopped coriander leaves, chaat masala, and salt. Mix well to ensure all ingredients are evenly distributed.
Rest and Adjust Consistency
- Let the batter rest for 10-15 minutes. This allows the flavors to meld. If the batter is too dry, add 2-3 tablespoons of water at a time, mixing until you achieve a slightly soft, but not runny consistency.
Fry the Pakoras
- Heat vegetable oil in a deep-bottomed pan or kadai over medium heat. Once the oil is hot (a small pinch of batter should sizzle immediately), carefully drop spoonfuls of the pakora batter into the hot oil, ensuring not to overcrowd the pan.
Deep Fry and Drain
- Deep fry the pakoras, turning occasionally, until they are golden brown and crispy. This should take about 2-3 minutes per batch. Remove the pakoras from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
Serve and Enjoy
- Serve the crispy rice pakoras hot with your favorite chutney (e.g., mint-coriander chutney, tamarind chutney) or tomato ketchup. Enjoy!
Recipe Notes
Expert Tips for Perfect Rice Pakoras
- For extra crispy pakoras, ensure the oil is hot enough before adding the batter.
- Don't overcrowd the pan while frying; this will lower the oil temperature and result in soggy pakoras. Fry in batches for best results.
- Adding a pinch of red chili powder to the batter will enhance the spice level. Adjust to your preference.
- Experiment with other additions to the batter, such as finely chopped vegetables like carrots or peas for added flavor and texture.
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Recipe Nutrition
Calories: 293kcalCarbohydrates: 62gProtein: 7gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gSodium: 112mgPotassium: 233mgFiber: 4gSugar: 4gVitamin A: 28IUVitamin C: 7mgCalcium: 38mgIron: 1mg
Charus Cuisine
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4 Comments
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Looks so wonderful! Thanks for posting.
This looks incredible! I need to try it.
Looks so incredible! Thank you for sharing.
Hello Charu, There was a bowl of leftover rice and I remembered your recipe. I searched quickly and found it. Made Rice pakoda but shallow fried them. They turned out amazing. Thanks for sharing the recipe.