1 1/2 cup cooked rice (Leftovers will also do)
2 medium size onion filey chopped
2 cup gram flour (besan)
1/2 cup curd
1/2 cup coriander leaves (finely chopped)
5-6 mint leaves (finely chopped)
4 green chilies (finely chopped)
Pinch of asafetida
2 tsp red chili powder
1/2 tsp garam masala
Salt to taste
Oil for frying
HOW TO PREPARE :
Take a mixing bowl, add cooked rice, curd, chopped onion, green chili, asafetida, coriander leaves and mint leaves.Mix all the ingredients well and make small balls out of it.Take another bowl add gram flour, salt, red chili powder and garam masala . Adding little water make a thick batter. Mix it well and keep aside for 10 minute.Mean while heat oil in a kadai/ wok.Drop a small drop of batter in the oil if it comes up immediately that means that oil is ready.Now dip the small rice balls in the gram flour batter and coat it well from the batter. Drop these small balls in oil and deep fry till golden and crisp.Do not overcrowd the kadai or else the pakoras will not fry properly.Drain the pakoras on an absorbent paper.Serve hot these rice fritters with tomato ketchup or tamarind chutney with a hot of tea or coffee.
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