Rice pakoda are basically fritters that are prepared with leftover rice; not necessary left over, basically with cooked rice. These have a crisp and crunchy exterior and soft interior. They have the sweetness of sweet corn, the crunch of onions, the sharpness of ginger and the freshness of coriander. It is a great way to finish off the leftover rice. It is very common to make rice for dinner and it is really difficult to have it for the next consecutive meal as another rice preparation. So the best way is to convert them into something completely different and new. They can be served as a tea time snack. They also make a good tiffin option for the kids.
Rice pakodas call for some leftover cooked rice. You can even use brown rice for this preparation. Apart from that whole rice, basmati rice, broken rice, basically any kind of rice works very well for this recipe. To add some flavour I have used some sweet corn kernels. They become very soft and juicy when mixed with rice and deep fried. Apart from that for the flavouring ginger and onions have been added. The mixture is shaped into balls and there after deep fried. You can also fry rice pakoda using an appam pan.
1. In a bowl take 1/4 cup of flattened rice and add little water into it. Leave it for 10 minutes or till the poha gets soft. If there is any excess water, squeeze it off.
2. In a mixing bowl add two cups of cooked rice. Mash those using fingers or masher or spatula.
3. Into the mashed rice add 1/4 cup boiled sweet kernel, 1 chopped onion, handful of chopped coriander, 1 teaspoon finely chopped ginger, ¼ cup soft poha and salt to taste and 1/2 teaspoon of red chilli powder. Mix everything well.
4. Take approximately 1 tablespoon of the mixture and shape it into a ball. Do so for the entire mixture. Heat enough oil in a deep pan. Check the oil by putting in a small portion of pakoda mixture into it. It should pop up immediately. Once the oil is hot, put rice pakoda balls in batches. Fry them on medium frame till golden brown from all the sides.
5. Serve hot with green chutney or tomato ketchup.
PREP TIME 5 minutes
COOK TIME 10 minutes
TOTAL TIME 15 minutes
• 2 cups cooked rice
• 1/4 cup flattened rice (poha)
• One onion, chopped
• One teaspoon ginger, finely chopped
• 1/4 cup sweet corn kernels, boiled or steamed
• Salt to taste
• 1/2 teaspoon red chilli powder
• Handful of chopped coriander
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