Rice Pakora Recipe – Crispy Indian Fritters with Besan & Ajwain

Last Updated on 4 months by Neha Deshmukh

Rice Pakora Recipe – Crispy Indian Fritters with Besan & Ajwain

Hey everyone! If you’re anything like me, you love a good pakora. There’s just something so comforting about those crispy, golden fritters, especially with a cup of chai. Today, I’m sharing my go-to recipe for Rice Pakora – a fantastic way to use up leftover rice and create a seriously delicious snack. Trust me, these disappear fast!

Why You’ll Love This Recipe

These aren’t your average pakoras. The rice gives them a unique texture – slightly chewy inside and wonderfully crispy outside. Plus, the addition of ajwain (carom seeds) adds a lovely aromatic flavour and aids digestion. It’s a simple recipe, perfect for a quick evening snack or a festive treat. Honestly, I first made these when I was trying to find a way to use up some leftover rice after a big family dinner, and they were a hit!

Ingredients

Here’s what you’ll need to make these delightful rice pakoras:

• 2 cups cooked rice (about 300g)
• 5 tablespoons besan/chickpea flour (about 60g)
• Salt to taste
• 1 teaspoon red chilli powder (about 5g)
• 0.5 teaspoon turmeric powder (about 2.5g)
• 0.5 teaspoon roasted coriander seeds powder (about 2.5g)
• 1 teaspoon oil (about 5ml)
• Pinch of baking soda
• 1 medium onion, finely chopped
• 0.25 teaspoon ajwain/carom seeds (about 1.25g)
• 2-3 tablespoons coriander leaves, chopped (about 15-20g)
• 4 tablespoons water (about 60ml)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Cooked Rice: Types & Texture
Any cooked rice works, but slightly older, cooled rice is best. It holds its shape better. Basmati rice is lovely, but even plain white rice will do!

Besan/Chickpea Flour: Regional Variations & Substitutes
Besan is the star here, giving the pakoras their structure. You can find it in most Indian grocery stores. If you absolutely can’t find it, you could try a gluten-free flour blend, but the texture won’t be quite the same.

Ajwain/Carom Seeds: Digestive Benefits & Flavor Profile
Don’t skip the ajwain! It adds a wonderful, slightly peppery flavour and is known for its digestive properties. It’s a little seed that packs a punch.

Spice Powders: Freshness & Blends
Using fresh spice powders makes a huge difference. If your spices have been sitting in the cupboard for ages, they’ll lose their flavour.

Oil: Choosing the Right Oil for Deep Frying
I prefer using groundnut oil or vegetable oil for deep frying, as they have a high smoke point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a mixing bowl, combine the cooked rice, besan, salt, red chilli powder, turmeric powder, roasted coriander seeds powder, 1 teaspoon of oil, and baking soda.
2. Now, add the chopped onions, coriander leaves, and carom seeds.
3. Mix everything thoroughly. Gradually add water, a little at a time, while mixing to form a thick, but not runny, dough. You want it to hold its shape.
4. Heat oil for deep frying in a kadhai or wok over medium heat. Make sure the oil is hot enough – a small piece of batter should sizzle when dropped in.
5. Shape the dough into small, flattened patties using your hands. Don’t make them too thick, or they won’t get crispy.
6. Carefully fry the pakoras in the hot oil until they are golden brown and crispy on both sides. This usually takes about 2-3 minutes per batch.
7. Remove the pakoras with a slotted spoon and drain them on paper towels to remove excess oil.
8. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the kadhai/wok. Fry in batches to maintain the oil temperature.
• If the batter is too wet, add a little more besan. If it’s too dry, add a tiny bit more water.
• For extra crispy pakoras, add a tablespoon of rice flour to the batter.

Variations

Want to switch things up? Here are a few ideas:

Vegan Rice Pakora: This recipe is already naturally vegan! Just double-check your oil.

Gluten-Free Adaptations: While besan is gluten-free, always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.

Spice Level Adjustments (Mild to Spicy): Adjust the amount of red chilli powder to your liking. My family prefers a mild spice level, so I usually use a little less.

Festival Adaptations (Diwali, Holi): These are perfect for festive gatherings! You can serve them with a variety of chutneys and dips.

Serving Suggestions

Rice pakoras are best enjoyed hot and crispy! They pair perfectly with:

• Mint-coriander chutney
• Tamarind chutney
• Sweet chilli sauce
• A cup of hot chai

Storage Instructions

Honestly, these are best eaten fresh. But if you have leftovers, you can store them in an airtight container at room temperature for a day. Reheat them in a preheated oven or air fryer to regain some of their crispness.

FAQs

Can I use leftover rice for this recipe?
Absolutely! That’s what it’s for! It’s a brilliant way to reduce food waste.

What is the best way to get the pakoras crispy?
Make sure the oil is hot enough, don’t overcrowd the pan, and drain them well on paper towels.

Can I make the batter ahead of time?
You can, but the batter might become a little sticky. Add a splash of water if needed before frying.

What chutneys or dips pair well with rice pakoras?
Mint-coriander chutney and tamarind chutney are classic pairings.

Can I bake these instead of frying?
You can try baking them, but they won’t be as crispy. Brush them with oil and bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through.

What is Ajwain and can I substitute it?
Ajwain (carom seeds) has a unique flavour. If you can’t find it, you can try a pinch of fennel seeds, but it won’t be quite the same.