Chawal Ke Pakode Recipe | Crispy Leftover Rice Bonda Or Rice Bajji Recipe with detailed photo and video recipe. An extremely simple and tasty snack meal made with a combination of cooked rice, spices, and herbs. It can be a quick and ideal snack recipe that takes only a few minutes to prepare and can be served for any occasion, particularly during tea time. It does not need any particular sides or condiments but can taste great when served with chutney or tomato sauce.
Chawal Ke Pakode Recipe | Crispy Leftover Rice Bonda Or Rice Flour Bajji Recipe with step-by-step photo and video recipe. Bajji or pakora recipes are common street food or perhaps a side dish for any type of meal. It is typically made with besan or plain flour with an option of mixed vegetables in it, to make it more interesting. However, you can also use other types of ingredients and cooked rice is one such popular option to make a crispy rice bonda recipe.
Well, if you are thinking that cooked rice bajji or pakora is an innovative or new recipe. To your surprise, it is not. It is a popular street food snack from North India. We typically assume that most of these rice snacks or recipes are made out of rice flour, but not in this case. Honestly, I believe that this recipe is a great way to use leftover cooked rice. We generally end up preparing pulao or any flavored rice, but some snacks are always a better option. Generally, I do not prepare these deep-fried snacks from my leftover rice as I typically end up making pulao recipes. The reason I do not make these as it is super crispy and tasty, hence you tend to consume more. I try to avoid oil or deep-fried snacks, but it is hard to resist these snacks. Do try this and let me know what is your opinion about it.
Finally, do visit my other types of Snacks Recipes Collection with this post on chawal ke pakode recipe. It mainly includes my other types of recipes like Suji Ke Namak Pare Recipe, Vermicelli Vada Recipe, Soya Roast Recipe, Sev Recipe 2 Ways, Suji Potato Bites Recipe, Crispy Bhindi Popcorn Recipe, Ginger Candy Recipe, Cornflakes Mixture Recipe, Aloo Mixture Recipe, Kaju Chakli Recipe. Further to these, I would also like to mention my other recipe categories like,
Chawal Ke Pakode video recipe:
Recipe Card for Rice Bonda or Rice Bajji:
Chawal Ke Pakode Recipe | Crispy Leftover Rice Pakodi or Rice Bajji Recipe
Ingredients
- 2 cup cooked rice
- 3 tbsp curd
- 1 cup rice flour
- 1 tsp cumin
- 1 tsp salt
- ½ cup water
- 2 chilli, chopped
- ½ tsp chilli flakes
- ½ carrot, grated
- 2 tbsp coriander, chopped
- 2 tbsp curry leaves, chopped
- ¼ tsp baking soda
- oil, for frying
Instructions
- in a mixer jar take 2 cup of cooked rice and 3 tbsp curd. grind to smooth paste adding more curd if required.
- transfer the rice paste to a large bowl.
- add 1 cup rice flour, 1 tsp cumin and 1 tsp salt.
- further, add ½ cup water gradually and mix to form a thick paste. the batter should be thick enough to hold its shape when dropped into the hot oil.
- now add 2 chilli, ½ tsp chilli flakes, ½ carrot, 2 tbsp coriander and 2 tbsp curry leaves.
- mix well making sure everything is well combined.
- add ¼ tsp baking soda and 1 tbsp water. give a good mix. make sure the batter is slightly thick, as it helps to hold the shape and make the pakoda crispy.
- with wet hands, drop the batter into the hot oil. wet hand helps to prevent the batter from sticking.
- stir occasionally and fry on medium flame.
- fry until the pakoda turns golden brown and crispy.
- drain off to get rid of excess oil.
- finally, enjoy chawal ke pakode or rice pakoda with green chutney or schezwan chutney.
Nutrition
How to make Chawal ke Pakode with step-by-step photos:
- In a mixer jar take 2 cups of cooked rice and 3 tbsp curd. grind to smooth paste adding more curd if required.
- transfer the rice paste to a large bowl.
- add 1 cup rice flour, 1 tsp cumin and 1 tsp salt.
- further, add ½ cup water gradually and mix to form a thick paste. the batter should be thick enough to hold its shape when dropped into the hot oil.
- now add 2 chilli, ½ tsp chilli flakes, ½ carrot, 2 tbsp coriander and 2 tbsp curry leaves.
- mix well making sure everything is well combined.
- add ¼ tsp baking soda and 1 tbsp water. give a good mix. make sure the batter is slightly thick, as it helps to hold the shape and make the pakoda crispy.
- with wet hands, drop the batter into the hot oil. wet hand helps to prevent the batter from sticking.
- stir occasionally and fry on medium flame.
- fry until the pakoda turns golden brown and crispy.
- drain off to get rid of excess oil.
- finally, enjoy chawal ke pakode or rice pakoda with green chutney or schezwan chutney.
Notes:
- firstly, you can use leftover rice to make the pakoda. however, make sure to grind to a fine paste.
- adding curd gives a nice tanginess to the pakoda. so do not skip it.
- also, you can add maida or besan to the batter for variation.
- finally, chawal ke pakode or rice pakoda recipe tastes great when served hot.