rice pakora | chawal ke pakore | cooked rice pakoda

Rice pakora recipe with step by step photos – fried fritters or pakoras made from cooked rice or leftover cooked rice and gram flour.

These rice pakoras have a crisp texture from out and are soft from within. They are so good, you won’t come to know that these pakoras are made from rice. I make these pakoras when I have some leftover rice.

I prepare many recipes with leftover rice like idli, appams, kheer, cutlets and these pakoras. Talking of pakoras from leftovers, we also make pakoras from leftover chapatis or rotis.

These rice pakoras are quick to prepare and make for a nice brunch or evening snack. Best served with green chutney or tomato sauce or dry onion-garlic chutney.

If you are looking for more Pakora recipes then do check:

• Mirchi bajji
• Onion pakoda
• Paneer pakoda
• Palak pakoda

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rice pakora

4.82 from 16 votes

By Dassana Amit

Rice pakora recipe - crisp and soft pakoras made with leftover cooked rice.

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Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

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Cuisine Indian

Course: Snacks

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Servings 2 to 3

Units

Ingredients

• 1 cup cooked rice (can be freshly cooked rice which has cooled down or leftover cooked rice)1 cup cooked rice (can be freshly cooked rice which has cooled down or leftover cooked rice)
• 1 medium onion, finely chopped, or ½ cup finely chopped onion1 medium onion, finely chopped, or ½ cup finely chopped onion
• 1 green chili chopped or ½ teaspoon red chilli powder1 green chili chopped or ½ teaspoon red chilli powder
• 1 inch ginger - finely chopped or grated1 inch ginger - finely chopped or grated
• ¼ cup chopped coriander leaves¼ cup chopped coriander leaves
• ½ teaspoon ajwain (carom seeds) - optional½ teaspoon ajwain (carom seeds) - optional
• ½ teaspoon cumin powder½ teaspoon cumin powder
• ½ teaspoon coriander powder½ teaspoon coriander powder
• ¼ teaspoon turmeric powder¼ teaspoon turmeric powder
• 1 pinch asafoetida (hing)1 pinch asafoetida (hing)
• 5 tablespoon besan (gram flour or chickpea flour)5 tablespoon besan (gram flour or chickpea flour)
• 5 to 6 tablespoon water or as required5 to 6 tablespoon water or as required
• salt as requiredsalt as required
• oil for deep fryingoil for deep frying

Instructions

making rice pakora batter

• Take the rice in a small bowl or pan. Mash the rice with your hands or with a spoon. Mashing the rice gives a soft texture to the pakoras.
• Its always better to use rice which are cooked really well. 
• If the rice appears dry after removing from fridge, then just sprinkle some water on it and microwave for a few minutes.
• Add all the rest of the ingredients to the rice - besan/gram flour, chopped onions & ginger, coriander leaves, green chilies and all the spice powders. Add salt.
• Mix well and keep aside for for 8 to 10 minutes. The onions would release their juices and make the mixture a bit soft. Then you can add water as required.
• After adding water, stir and mix very well.

frying rice pakora

• Heat oil for frying in a kadai or pan.
• Take spoonfuls and drop the mixture in hot oil. Keep the temperature to medium heat.
• Let the rice pakora get cooked & browned lightly and then you turn them over and continue to fry.
• Deep fry till the rice pakoda are crisp and golden. 
• Drain on paper kitchen towels to remove excess oil.
• Serve rice pakora with green chutney or tomato sauce.

Notes

Tips for making rice pakora

• If making for kids, then skip the green chilies or red chili powder.
• In case the pakora mixture becomes thin, then one or two tbsp of gram flour (besan).
• If the mixture appears thick, then add a few teaspoons of water.

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How to make rice pakora recipe

1. Take the rice in a small bowl or pan. Mash the rice with your hands or with a spoon. Mashing the rice gives a soft texture to the pakoras. Its always better to use rice which are cooked really well. If the rice appears dry after removing from fridge, then just sprinkle some water on it and microwave for a few minutes.

2. Add all the rest of the ingredients to the rice – besan/gram flour, chopped onions & ginger, coriander leaves, green chilies, salt and all the spices.

3. Mix well and keep aside for 8 to 10 minutes. The onions would release their juices and make the mixture a bit soft. Then you can add water as required.

4. Add water.

5. Stir and mix very well.

Frying rice pakoda

6. Take spoonfuls and drop the mixture in hot oil. Keep the temperature to medium heat.

7. Let the pakora get cooked & browned lightly and then you turn them over and continue to fry.  deep fry till the rice pakora are crisp and golden. Drain on paper kitchen towels.

8. Serve rice pakora with green chutney or tomato sauce.