About Rice Pakora
The best thing about this Rice Pakora is that it is made with leftover cooked rice. So, no more racking your brains over what more to do with the cooked rice that is left from today’s lunch or dinner meal! Just mash it up, combine it with the rest of the ingredients, drop in hot oil and fry away to glory. These Chawal Ke Pakode have a crisp texture from the outside and are soft within. In fact, these are so good that you wouldn’t even come to know that these pakoras are really made with rice. These pakoras are absolutely one of those ways I love using up the leftover rice, and not wasting them. Since I’m too particular when it comes to using leftover rice, that is, I usually don’t use a day-old cooked rice as it is best and healthiest to consume freshly cooked rice. So, whenever there is some rice left after lunch, I opt to make this Leftover Rice Pakora on the same day as an evening tea time snack.
More on Rice Pakoda
Rice Pakoda is a really easy recipe and can be prepared quickly for a nice brunch and a fun evening snack, as I mentioned above. These pakoras are also quite a hit with the kids. So, you can adjust the spices accordingly if you are preparing these for the young ones. Other than these Chawal Ke Pakode, I make a lot of other dishes with leftover cooked rice like idlis, cutlets, appams and kheer to name a few. In case you want to try these, Leftover Rice Recipes is your place to be. Check out the link and enjoy preparing these lovely dishes at home. Rice Pakora is best relished when served immediately after frying with a chutney of your choice – green, mint, coriander, tamarind, dry garlic chutney etc. You can also enjoy it with tomato ketchup or sauce, with a side of roti or bread.
How to make Rice Pakora
Making pakora mixture
- Take 1 cup of cooked rice in a small bowl or pan. Mash the rice with your hands or with a spoon. Mashing the rice gives a soft texture to the pakoras. It is always better to use rice which is cooked really well. If the rice appears dry after removing it from the refrigerator, just sprinkle some water on it and heat it for a few minutes.
- Then, add the following ingredients to the cooked rice:
5 tablespoons gram flour (besan)1 medium size finely chopped onion (or ½ cup finely chopped onion)1 inch finely chopped or grated ginger1 chopped green chili (or ½ teaspoon red chili powder)¼ cup chopped coriander leaves½ teaspoon carom seeds (ajwain) – optional)½ teaspoon cumin powder½ teaspoon coriander powder¼ teaspoon turmeric powder1 pinch asafoetida (hing) salt as required
- Stir and mix well. Keep aside for 8 to 10 minutes. The onions will release their juices and make the mixture a bit soft.
- Once the onions have released their juices in the mixture, add water as needed.
- Stir and mix very well. The batter should be medium-thick to medium consistency as shown in the below photo.
Frying Rice Pakora
- In a kadai or frying pan, heat oil. You can use any neutral-flavored oil with a high smoking point. Keep the heat to medium or medium-high. When the oil becomes medium hot, take spoonfuls of the pakora mixture and drop it in the oil. Depending upon the size of kadai, you can add more or less mixture while frying. Don’t overstuff the kadai and keep some space between the pakodas.
- Let the Chawal Ke Pakode get cooked, browned lightly and then you turn them over and continue to fry. You will have to flip them a few times for even cooking. Deep fry till the pakoras have become crisp and golden. Once done, then using a slotted spoon, remove the pakoras draining the extra oil in the kadai. Then, place the fried fritters on kitchen paper towels so that they absorb any extra oil. This way fry the remaining fritters in batches.
- Serve Rice Pakora hot or warm with green chutney, tomato sauce, mint chutney or coriander chutney. We also like to have these with ginger tea. You can also have them hot with roti or bread slices. Best to have them hot, as on cooling these fritters won’t taste so good.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Onion Pakoda Recipe | Onion Pakora Mirchi Bajji Recipe | Chilli Bajji | Mirapakaya Bajji Palak Pakoda (2 Ways) Gobi Pakora (Indian Cauliflower Fritters) This Rice Pakoda Post from the blog archives, first published in September 2014 has been republished and updated on December 2022.
title: “Rice Pakora Chawal Ke Pakode Leftover Rice Pakora” ShowToc: true date: “2024-09-13” author: “James Gullion”
About Rice Pakora
The best thing about this Rice Pakora is that it is made with leftover cooked rice. So, no more racking your brains over what more to do with the cooked rice that is left from today’s lunch or dinner meal! Just mash it up, combine it with the rest of the ingredients, drop in hot oil and fry away to glory. These Chawal Ke Pakode have a crisp texture from the outside and are soft within. In fact, these are so good that you wouldn’t even come to know that these pakoras are really made with rice. These pakoras are absolutely one of those ways I love using up the leftover rice, and not wasting them. Since I’m too particular when it comes to using leftover rice, that is, I usually don’t use a day-old cooked rice as it is best and healthiest to consume freshly cooked rice. So, whenever there is some rice left after lunch, I opt to make this Leftover Rice Pakora on the same day as an evening tea time snack.
More on Rice Pakoda
Rice Pakoda is a really easy recipe and can be prepared quickly for a nice brunch and a fun evening snack, as I mentioned above. These pakoras are also quite a hit with the kids. So, you can adjust the spices accordingly if you are preparing these for the young ones. Other than these Chawal Ke Pakode, I make a lot of other dishes with leftover cooked rice like idlis, cutlets, appams and kheer to name a few. In case you want to try these, Leftover Rice Recipes is your place to be. Check out the link and enjoy preparing these lovely dishes at home. Rice Pakora is best relished when served immediately after frying with a chutney of your choice – green, mint, coriander, tamarind, dry garlic chutney etc. You can also enjoy it with tomato ketchup or sauce, with a side of roti or bread.
How to make Rice Pakora
Making pakora mixture
- Take 1 cup of cooked rice in a small bowl or pan. Mash the rice with your hands or with a spoon. Mashing the rice gives a soft texture to the pakoras. It is always better to use rice which is cooked really well. If the rice appears dry after removing it from the refrigerator, just sprinkle some water on it and heat it for a few minutes.
- Then, add the following ingredients to the cooked rice:
5 tablespoons gram flour (besan)1 medium size finely chopped onion (or ½ cup finely chopped onion)1 inch finely chopped or grated ginger1 chopped green chili (or ½ teaspoon red chili powder)¼ cup chopped coriander leaves½ teaspoon carom seeds (ajwain) – optional)½ teaspoon cumin powder½ teaspoon coriander powder¼ teaspoon turmeric powder1 pinch asafoetida (hing) salt as required
- Stir and mix well. Keep aside for 8 to 10 minutes. The onions will release their juices and make the mixture a bit soft.
- Once the onions have released their juices in the mixture, add water as needed.
- Stir and mix very well. The batter should be medium-thick to medium consistency as shown in the below photo.
Frying Rice Pakora
- In a kadai or frying pan, heat oil. You can use any neutral-flavored oil with a high smoking point. Keep the heat to medium or medium-high. When the oil becomes medium hot, take spoonfuls of the pakora mixture and drop it in the oil. Depending upon the size of kadai, you can add more or less mixture while frying. Don’t overstuff the kadai and keep some space between the pakodas.
- Let the Chawal Ke Pakode get cooked, browned lightly and then you turn them over and continue to fry. You will have to flip them a few times for even cooking. Deep fry till the pakoras have become crisp and golden. Once done, then using a slotted spoon, remove the pakoras draining the extra oil in the kadai. Then, place the fried fritters on kitchen paper towels so that they absorb any extra oil. This way fry the remaining fritters in batches.
- Serve Rice Pakora hot or warm with green chutney, tomato sauce, mint chutney or coriander chutney. We also like to have these with ginger tea. You can also have them hot with roti or bread slices. Best to have them hot, as on cooling these fritters won’t taste so good.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Onion Pakoda Recipe | Onion Pakora Mirchi Bajji Recipe | Chilli Bajji | Mirapakaya Bajji Palak Pakoda (2 Ways) Gobi Pakora (Indian Cauliflower Fritters) This Rice Pakoda Post from the blog archives, first published in September 2014 has been republished and updated on December 2022.
