Rice Pakora Recipe – Authentic Indian Fried Snack with Ginger & Chili

Last Updated on 4 months by Neha Deshmukh

Rice Pakora Recipe – Authentic Indian Fried Snack with Ginger & Chili

Hey everyone! If you’re anything like me, you love a good crispy, savory snack with your evening chai. And honestly, what’s better than turning leftover rice into something utterly delicious? This Rice Pakora recipe is a family favorite – I first made it years ago trying to use up some rice after a big biryani feast, and it was an instant hit! It’s surprisingly easy, packed with flavor, and seriously addictive. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average pakoras. Using cooked rice gives them a unique, slightly chewy texture that’s just wonderful. The blend of spices – especially the carom seeds and asafoetida – creates a wonderfully aromatic and comforting snack. Plus, it’s a fantastic way to reduce food waste! Who doesn’t love that?

Ingredients

Here’s what you’ll need to whip up a batch of these golden beauties:

• 1 cup cooked rice
• 5 tablespoons gram flour (besan)
• 1 medium onion, finely chopped
• 1 inch ginger, grated
• 1 green chili, finely chopped (adjust to your spice preference!)
• ¼ cup chopped coriander leaves
• ½ teaspoon carom seeds (ajwain)
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ¼ teaspoon turmeric powder
• 1 pinch asafoetida (hing)
• 5-6 tablespoons water (or as needed)
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk about a few key ingredients to really make this recipe shine:

• Cooked Rice: Day-old rice works best! It should be a little dry, so it mashes easily. Any type of rice will do, but I find medium-grain rice holds its shape nicely.
• Asafoetida (Hing): Don’t skip this! It adds a unique savory, umami flavor that’s essential in Indian cooking. It also aids digestion – a little bonus! If you’re unfamiliar, it has a pungent smell in its raw form, but mellows out beautifully when cooked.
• Carom Seeds (Ajwain): These tiny seeds pack a punch! They have a slightly peppery, thyme-like flavor and are known for their digestive properties. They also add a lovely aroma to the pakoras.

Step-By-Step Instructions

Alright, let’s get frying!

1. First, take your cooked rice and gently mash it in a bowl until it’s soft and pliable. Don’t overdo it – you don’t want a paste, just broken-down grains.
2. Now, add in the gram flour, chopped onion, grated ginger, green chili, coriander leaves, carom seeds, cumin powder, coriander powder, turmeric powder, asafoetida, and salt.
3. Give everything a really good mix. It’ll seem a little dry at first, but that’s okay.
4. Let the mixture rest for about 8-10 minutes. This allows the onions to release some of their moisture, which helps bind everything together.
5. Check the consistency. If it’s too dry, add water, one tablespoon at a time, until you get a medium-thick batter. It should coat the back of a spoon nicely.
6. Heat oil in a kadai or deep frying pan over medium heat. You want enough oil for the pakoras to float.
7. Carefully drop spoonfuls of the batter into the hot oil. Don’t overcrowd the pan – fry in batches.
8. Fry the pakoras for 3-4 minutes, flipping occasionally, until they’re golden brown and crispy.
9. Remove the pakoras with a slotted spoon and drain them on paper towels to remove any excess oil.

Expert Tips

• Oil Temperature is Key: If the oil isn’t hot enough, the pakoras will absorb too much oil and become soggy. Too hot, and they’ll burn on the outside before cooking through.
• Don’t Overmix: Overmixing the batter can develop the gluten in the gram flour, making the pakoras tough.
• Test a Pakora: Before frying the whole batch, drop a small piece of batter into the oil to check the temperature and adjust if needed.

Variations

• My friend Priya loves adding a handful of chopped spinach to the batter for extra nutrients. It gives them a lovely green hue too!
• For a bit of sweetness, try adding a teaspoon of sugar to the batter. It balances the spices beautifully.
• My mom always adds a pinch of red chili powder for an extra kick.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use for frying is plant-based.

Gluten-Free Confirmation

This recipe is gluten-free, as long as you use gluten-free asafoetida (some brands mix it with wheat flour). Always double-check the label.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce or omit the green chili.
• Medium: Use 1 green chili, finely chopped.
• Hot: Add 2 green chilies, finely chopped, and a pinch of red chili powder.

Regional Variations

In some parts of India, people add finely chopped potatoes or cauliflower to the rice pakora batter. In Maharashtra, you might find a touch of mustard seeds added for extra flavor.

Festival Adaptations

These pakoras are perfect for Diwali celebrations or as a monsoon snack! They’re a comforting treat on a rainy day.

Serving Suggestions

Serve these hot and crispy with your favorite chutney (mint-coriander is a classic!), ketchup, or a cup of steaming chai. They’re also delicious with a side of yogurt dip.

Storage Instructions

Rice pakoras are best enjoyed fresh. However, you can store leftovers in an airtight container at room temperature for up to a day. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the texture.

FAQs

What type of rice works best for rice pakoras?

Any type of cooked rice will work, but medium-grain rice tends to hold its shape best. Day-old rice is ideal!

Can I make the batter ahead of time? If so, how should I store it?

Yes, you can! Make the batter and store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a little water to adjust the consistency before frying.

What is asafoetida and can I substitute it?

Asafoetida (hing) is a resin with a pungent smell that adds a unique savory flavor to Indian dishes. If you can’t find it, you can try substituting with a pinch of garlic powder, but it won’t be quite the same.

How can I achieve extra crispy pakoras?

Make sure the oil is hot enough, don’t overcrowd the pan, and drain the pakoras on paper towels immediately after frying.

What chutneys or dips pair well with rice pakoras?

Mint-coriander chutney, tamarind chutney, ketchup, or a simple yogurt dip are all fantastic choices!