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Crispy Leftover Rice Pakodi or Rice Bajji Recipe
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5 from 216 votes

Chawal Ke Pakode Recipe | Crispy Leftover Rice Pakodi or Rice Bajji Recipe

Easy Chawal Ke Pakode Recipe | Crispy Leftover Rice Pakodi or Rice Bajji Recipe
Course Snack
Cuisine south indian
Keyword Chawal Ke Pakode Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 30 pakoda
Calories 38kcal
Author HEBBARS KITCHEN

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

Calories: 38kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 89mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 291IU | Vitamin C: 45mg | Calcium: 15mg | Iron: 0.2mg