Rice Pakora

These delicious pakoras are made with cooked rice and are easy to prepare. They make a quick evening snack with a crispy exterior and soft interior. This recipe is a great way to use any leftover rice though freshly cooked rice can be used in the recipe. Some chickpea flour is added to softly mashed rice for binding and mixed with spices and onions and small portions are deep fried.

Ingredients:

2 cups cooked rice

1/4 cup chickpea flour / besan

1 - 2 tbsp. semolina

1 tsp. cumin seeds

Salt to taste

Red chili powder / Finely chopped green chilles to taste

2 tbsp finely minced cilantro

2 onions, finely chopped

1.5 to 2 cups oil to fry pakoras

Method:

* Mash well the cooked rice in a bowl. Add all the other remaining ingredients except oil to the mashed rice and mix well.

* Heat oil in a frying a pan until hot. 

* Pinch small portions out of the mixture and shape them into balls. Carefully slide the balls into the hot oil as many as they can fit the pan without overcrowding. Fry them on medium flame flipping them in between until they turn golden brown. Remove them with a slotted spoon and drain them on absorbent towels.

* Repeat the frying process with the remaining rice balls.

* Serve them hot. They can be eaten as it is or serve them with a chutney / sauce of your choice.

This goes to Blogging marathon #86, under the theme 'All that come round are laddus?'. Check out the page to read what other marathoners are cooking.

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