rice pakora
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4.67 from 9 votes

rice pakora

Rice pakora recipe - crisp and soft pakoras made with leftover cooked rice.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: snacks
Cuisine: indian
Servings: 2 to 3
Author: Dassana Amit


  • 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 onion
  • 1 green chili (hari mirch) chopped or ½ teaspoon red chilli powder (lal mirch powder)
  • 1 inch ginger (adrak) - finely chopped or grated
  • ¼ cup chopped coriander leaves (dhania patta)
  • ½ teaspoon ajwain (carom seeds) - optional
  • ½ teaspoon cumin powder (jeera powder)
  • ½ teaspoon coriander powder (dhania powder)
  • ¼ teaspoon turmeric powder (haldi)
  • 1 pinch asafoetida (hing)
  • 5 tablespoon besan (gram flour)
  • 5 to 6 tablespoon water or as required
  • salt as required
  • oil for deep frying


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.


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.