Boiled Rice Pakoras
Boiled Rice pakora recipe is a delicious evening snack that first originated from Bengali cuisine and is usually served hot with masala chai or cocktail beverage. Boiled rice pakora recipe is a perfect choice for a side dish especially during the monsoon season when it rains almost every other day. Boiled rice pakora recipe is prepared by cooking rice balls which are dipped in besan (gram flour), batter and then deep-fried to form a random shape. The fun part is that you don’t have to throw the leftover rice anymore as you can use it to make amazing side dishes such as rice flour pakora, rice bhaija recipe, leftover rice snacks, and leftover rice cutlet recipe which are very easy and quick to make.
In Pakistan, we use a variety of different rice groups such as Basmati, Patna and brown rice but there is also other available rice known as Italian rice and Glutinous rice which are also popular for making Chinese and Japanese cuisines. Boiled rice pakora recipe goes well with masala chai, green tea or the chutney of your choice. Beware, they become soft when they cool down to chow them down while they are hot! In case they become soft, foodies can try frying boiled rice pakora recipe again in oil to regain its crispness.
Ingredients
Gram flour 60 gms.
Boiled rice 2 cup
Chopped green chili 1 tsp.
Chopped green coriander 1 tsp.
Chopped onion ½ tsp.
Chopped ginger 1 tsp.
Chaat masala 1 tsp.
Oil for deep frying -
Salt As per taste
How to make Boiled Rice Pakoras
Method
Mix all the above ingredients except oil. Add about ¼ cup of water to make a
thick batter.
Heat oil in a Kadhai to a moderate heat.
Spoon the batter with a tablespoon, into hot oil and deep fry till light golden
brown
Drain on a paper towel to remove excess oil and fry once again in very hot oil
briefly.
Serve hot with chutney of your own choice.
Posted By:
zain abid, abbottabad