Leftover rice pakora | onion pakoda with leftover rice is a tasty 10-minute crispy after-school snack with leftover rice. It is a crunchy tea-time/coffee-time South Indian snack recipe.
What should be the consistency of rice pakoda dough? Add on for pakoda? Ingredients Recipe with step by step pictures Rice pakoda video recipe
Should I grind rice?
if you are using mushy rice no need to grind the rice. Mash the rice well and use it. If the rice is fluffy, pulse once then use. Avoid fine grinding that will give different texture
Rice for pakora?
I have used cooked sona masoori rice. You can use any variety of rice. Avoid basmati rice as it will be fluffy.
Should I add rice flour to the onion pakora?
since I used leftover rice, I skipped rice flour. If the dough is watery, you can sprinkle rice flour.
Can I skip onion for pakoda?
Yes, you can use cabbage instead or make pakora without any add-ons.
What should be the consistency of leftover rice onion pakoda dough?
Based on the rice you use, sprinkle very little water. Avoid adding more water The pakoda dough should be ✔️Sticky ✔️Able to roll ✔️Resemble poori dough
How to check if the oil is at the right temperature?
Check the oil temperature by adding a small piece of the dough. If the dough comes up gradually and steadily on top, the oil is hot enough to fry. If it comes up too quickly, then the oil is too hot. Simmer and adjust to the right temperature. If it settles down at the bottom of Kadai or comes up very slowly, the oil is not hot enough, so increase the heat.
Shelf Life for leftover rice pakoda
Pakoda stays best for one day. The next day it might turn slightly hard. Avoid keeping more than 2 days.
How long should I fry chawal pakora?
Always fry pakoda on medium flame. Fry till pakoda turns golden brown always froth subsides. Avoid high flame.
Add on for pakoda?
You can add
finely chopped green chilli instead of chilli powder Coriander seeds/coriander powder/ coriander leaves Mint leaves Add cashews for extra crunch
For the rice pakora video recipe
INDIAN SAVORY BAKSHANAM
AFTER SCHOOL SNACKS IN TMF
BAKED INDIAN SNACKS IN TMF
FILTER COFFEE WITHOUT CHICORY
Ingredients
1 cup cooked rice, rightly tightly 1/4 cup besan flour 1 tablespoon corn flour Curry leaves few Pinch of baking soda 1/2 cup onion, heaped 1 teaspoon Kashmiri chilli powder Required Salt 1/2 teaspoon Asafoetida Oil to fry
How to make leftover rice onion pakora with step-by-step pictures
First heat oil Mash the rice well and measure 1 cup
Furthermore add besan flour, corn flour, required salt, kashmiri chilli powder, onion, curry leaves and asafoetida; mix well
Optionally add baking soda and mix well
The dough will be sticky, and able to roll Make sure the oil is hot enough by dropping a small piece of dough, it should come up in a few seconds oil is ready
Pinch a portion of the dough and carefully add
Fry on medium flame. Avoid crowding the oil initially oil turns frothy but as pakoda fries froth reduces
Flip and fry evenly
Fry till pakoda turns golden brown and the froth subsides
Carefully remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
serve hot
