Rice Pakora Recipe | Rice pakora recipe

The rice pakora is a crisp, delicious snack made by deep frying dolls of mashed rice mixture with spices, onions and herbs. Rice pakora is an old snack or side dish prepared with the remaining cooked rice. It is a snack that is very simple but really satisfactory with hot tea or coffee.

I usually make rice pakora when I have a little remaining rice from lunch. It is one of the best ways to use the remaining rice and make a quick evening breakfast. These Pakore are crisp, golden and full of taste that no one can stop with one. They are perfect for the evening of rain or when you yearn for something warm and crisp.

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About rice pakora

Rice Pakora is a popular Indian tea time made with ripe rice. The remaining rice is mashed and mixed with gram flour, rice flour, onion and some spices. Then the mixture is roughly and deep until golden brown. The texture is crisp out but soft with mild chewing rice bits.

The taste of onion and herbs mixed with the base of curd rice makes it very comfortable. Chili powder gives a little spice and coriander adds good aroma. It also makes the outer layer crisp and helps to shape the Pakors when frying. You can also add a little green chili or ginger to additional spices and kick.

There are many ways that people make it, some rice smooth, but I like to keep it a little thick. He feels good crisp while eating small uneven bits. It is one of the dishes that change the simple leftover in such a delicious snack. It is one of the snacks that disappear very fast at my house, everyone likes to do it with ketchup or chutney.

I often make it in weekend or evening when I feel the craving of hot pakora on the rain. When these pakodas are frying, the kitchen smells so good.

Rice pakora is an easy snack recipe made with remaining rice. It is out and soft with good taste of onion and herbs. A mixture of rice, gram flour and spices gives a wonderful taste and texture.

Rice pakora material

• Remaining rice – I used the remaining rice which was a little dry. If the rice is fresh and soft, it can be very sticky when mixing. Just mash it a little with hand or spoon before using it.
• Gram flour – I used it to tie everything together. It helps in shaping pakora. If it feels loose then you can add extra.
• Rice flour – I added small amounts of rice flour only for crispness. It helps in crushing and turning pakora lightly.
• Onion – I added finely chopped onion to crunch and sweet taste. If you want more spices then you can also add a little green chili.
• coriander leaves – I just added fresh chopped coriander leaves for color and taste.
• Mint leaves – I added some chopped mint leaves. It gives light fresh taste that goes well with onion. If you do not have it, you can leave.
• chilli powder – I used light red chili powder. It gives pakora a light spice and good color. Adjust according to your taste.
• Oil – I used oil for deep frying. The oil should be quite hot before leaving the mixture and pakora oil will drink and be smooth.

Why does this recipe works

• It is a simple and quick to create a recipe using the remaining rice.
• In this recipe, gram flour and rice flour gives crisp and light texture.
• You can easily replace spices and herbs according to your taste.
• This is the best evening snack with tea or coffee.
• Pakore becomes golden, crisp outside and softens inside it makes it so tasty.

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How to step by rice pakora step

1. Take rice to a mixing bowl, mash it well with a ladle.

2. Now add all the ingredients except the oil mixture and then add some water and mix with a spoon, mash it and mix.

3. Now make small balls and leave the mixture in hot oil. Cook in low medium flame.

4. Fry until golden brown. Serve drain and hot in tissue paper! Repeat it for the rest of the mixture.

Serve hot with tea!

Expert tips

• Rice design – I always use the remaining rice which is a little firm. If you use fresh rice then it becomes sticky and frying becomes difficult. You can also keep rice in rice for some time before using.
• Rice – I only mash the rice a little so that some grains are fulfilled. It gives good cutting and crunch while eating food. If you want a smooth mix then you can also grind but I like it somehow.
• Oil temperature – Always keep oil medium warm. Very hot oil will soon be made out of brown but remains without cooked inside. Very few oils absorb oil to the pakkor and replace the miscreants.
• Water joint – Do not add too much water to the mixture. Just sprinkle a little to bring it together. It should be fat, not like a batsman.
• Shape – I usually take small portions and fall directly into the oil. Do not try to make the right balls, uneven edges become very crispy.
• Batch frying – Fry in small batches. If you keep the oil temperature drops together and the pakoda softens.
• Additional crisp – For additional crisp cooks, add a little more rice flour and fry up to dark golden brown. Be patient and fry slowly for the right texture.

Service and storage

Serve this hot with tomato ketchup or green chutney. It also goes well with masala tea in the evening. If you like that tangi taste, you can sprinkle small chat masala at the top before serving.

Its taste is best on eating fresh and hot. If some are left, keep it in the airtight box for a few hours and heat it slightly before serving again. The crispness may be reduced but still tastes well.

General question

1. Can I use fresh ripe rice for this recipe?

Yes you can use, but be sure to cool it completely before mixing. If the rice is hot then it will become sticky and make the mixture very soft.

2. Can I leave rice flour?

Yes, you can leave, but rice flour gives that good crisp texture. Without this, Pakore becomes small softened.

3. Can I bake or fry it?

You can try to baking or air frying, but it will not get crisp like those deeply fried. The taste will be good but the texture will change very little.

4. Why did my pakora break in oil?

This happens when the mixture is very loose or the oil is not hot enough. Add a little more gram flour and check if the oil is properly hot.

5. Can I add vegetables?

Yes, you can add some carrots, cabbage or spinach to make it more colorful and healthy. It also gives different tastes and adds some crunch.

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