Chawal ke Pakode is a simple, quick and delicious recipe made using boiled rice. You may use the fresh rice or leftover rice. Generally when I make boiled rice teamed up with curries like choley, kadhi, dal or rajma, sometimes a small amount of rice is leftover. I add salt to it and keep them for birds in my balcony. If they are in sufficient quantity, I make Tomato rice or veg Tahiri. If not, I make sweet rice with ghee. And sometimes when I am craving for a quick snack, I add besan, bread crumbs, onion, green chutney and spices to the leftover rice and fry these fritters. They are crispy and taste great with green chutney. One may add corn flour but I have always found besan as a better and healthy option for binding. You may also add veggies like cauliflower, boiled potatoes, chopped or grated carrots, spinach. I was having only few florets of cauliflower available so I added it along with the other things.
The recipe is simple and healthy with these pakoras being rich in carbs and fats. For deep frying follow my article on mustard oil. It would help beginners to use mustard oil. For mixture to be not runny, I have added besan and bread crumbs. You may increase or decrease the ratios as you wish to. I have seen my neighbour using leftover rice in a different way. Aunty used to keep a bowl of those rice on the top of her car for getting them dried in sun. Depending on the season, they take 1 or 3 days to get shrunk in sun. In peak summers it takes less than a day. Once dried, she used to fry them and add spices. It was a quick recipe of Namkeen rice mixture. While in lockdown for around 2 months, still continuing to be in same state for another few months, I have become more conscious on food wastage. Not that earlier I didnt bother. Its just that now I am trying to be more careful. With minimum ingredients, I start my day in Kitchen and try to maximize my output of vegetables/curries. Thats perhaps the reason I am not being able to make soups these days as I am saving the raw veggies for vegetables and curries. Today for the breakfast, I had made Aloo tamatar with puri and I realised my tomato supply is limited. So for 8 boiled potatoes, I took just 3 small tomatoes. And now I was worried as my family likes thick gravy for Aloo tamatar. So without worrying much, I added curd to tomato gravy, then mashed 1/2 potato fully and thickened the gravy. Everyone liked them and perhaps no one noticed that tomatoes were not enough. I somehow made Aloo Jhol and they were superb!! I missed kachori with them!! Who knows I may make it for lunch ?
These Chawal ke pakode are perfect for an evening snack coupled with the special Eliachi tea. Since these days no guests are visiting and no outside food is allowed, I pamper myself with these easy to make snacks and everyone forgets the street food for sometime!!!
They bring a wave of joy in home specially when their making is deep buried my head and this joy is most needed in tough Covid times. So I request you all to be Happy and stay positive and you should still try to stay indoors. A small world within our house is complete if we start the day with basic Yoga, household work, eating breakfast like a King and chit-chatting with family. Lets take it as a long vacation wherein we can do those things for which earlier we made excuses for being busy.
Next time you make boiled rice or have leftover rice try these chawal ke pakode and do let me know about your experience!!
You may also like–
Bread Pakora stuffed with Aloo
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|Prep Time||5 min|
|Cook Time||15 min|
- 1 small bowl Boiled rice
- 1.5 tablespoon Besan (Chickpea Flour)
- 1 Piece Bread Crumbled up
- 1 tsp Green chutney
- 1 tsp Red Chiili Powder
- 1 tsp Garm Maslaa
- 1 tsp lemon juice or amchur powder
- 1 tsp Chaat Masala
- 2 tablespoon mustard oil for frying
- salt as per taste
- 1/2 cup chopped cauliflower can use any vegetable
- 1 small Onion chopped in small
- 1 small green chilli minced
- Take all ingredients. Wash cauliflower or and other vegetable in running water. Chop them in small.
- To the bowl of besan, add boiled rice, cauliflower, onion.
- Add salt, spices and green chutney to above mixture along with bread crumbs.
- You may add water litlle by little and keep mixing the mixture to make a tight dough so that tikkis can be formed. You may add more bread crumbe or besan if mixture is runny.
- The final mixture looks ready and is not watery. So you may easily form tikkis of any shape. I have made the standard round shape.
- Place with in a plate with gaps. and while you make them, you may heat the oil.
- Place them in hot oil and put the flame on simmer. Dont add too many to fry in oil. Do it in batches.
- After 1-2 min you may reverse the side and lei it be fried from the other side too.
- You may full the flame and take out the ones which are brown. This is the right colour and dont fry on full flame throughout as they would be raw from inside but will look brown from out.
- The Chawal ke pakode are ready! Enjoy with green chutney and tea!!
|Serving size: 2|
|Amount per serving|
|% Daily Value*|
|Total Fat 6.2g||8%|
|Saturated Fat 0.8g||4%|
|Total Carbohydrate 34.9g||13%|
|Dietary Fiber 1.6g||6%|
|Total Sugars 1.4g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
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