Chawal ke pakode (Rice crispies)

Dress up your leftover rice with this simple chawal ke pakode (rice crispies recipe. Crispy and yummy, they make great snack to nibble on. Every time that I have guests over for dinner, I usually end up with leftover rice that are not so much that they can become a complete meal and not so little that I can nudge people to just take a little more and finish them. Most often I make these rice pakodas for evening tea snack.

This Friday we were also having a few friends come over for iftar and while we had decided to keep it simple, one sweet and one savoury dish with tea is the simplest it gets! I tried a new sweet this time – green chutney and tomato ketchup.

Leftover Magic: Chawal ke pakode (Rice crispies)

By Ashima Goyal Siraj
Prep time: 5 mins | Cook time: 15 mins | Serves: 4

2 cups steamed rice

½ cup gram flour

2 green chillies, chopped

1 onion, finely chopped

2 tsps coriander powder

1 tsp cumin powder

½ tsp red chilli powder

½ tsp fennel

½ tsp ajwain

½ cup chopped fresh coriander leaves

Salt to taste

A pinch of asafoetida

Oil for deep frying

• Mix together all the ingredients (except oil!) and make a thick paste adding water little by little, as required. Keep aside for 5 mins.
• Heat oil in a deep pan. Drop spoonfuls of rice mixture into hot oil and deep fry until golden.
• Alternatively you can also steam the balls. If you want to steam, add much lesser water so that you can shape the mixture into balls with hand.
• Serve hot with chutney and ketchup.

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