Leftover Rice to Pakode

Of late, my small kids seem to have acquired the habit of eating out a lot. Scolding them hasn’t helped much. They complain that I keep on cooking the same old rice and rotis every day. To curb their bad habit, I came up with an innovative solution: If they would not eat out daily, I would cook something new for them every Sunday. This Sunday, I decided to prepare crispy pakoras with some leftover rice. In this recipe, I have used soaked Bengal gram (chana dal) and ground rice (chawal) to prepare the pakora batter. Fresh grated coconut (nariyal) has also been incorporated into the batter to provide crunchy element, although it is optional. Chopped coriander leaves (hara dhaniya) add a fresh touch to the mixture. The batter should be smooth, and not too runny. Spices can be added according to taste. The small pakora balls are coated with a layer of corn starch in the end, which acts as thickening and binding agent. These balls are deep fried in a heated pan till they turn perfectly golden-brown in colour. Crispy pakoras are to be served hot with green chutney or tomato ketchup. Who says that leftover food is dull?

If you are interested in more leftover recipes do check Leftover Khichdi to chile, Leftover Rice to Halwa, grilled Potato Idli, Leftover bread to Uttapam.

How to make Leftover Rice to Pakode