How to make Rice Pakoda -
Cooked rice tempered with gram flour and other masalas, shaped into balls and deep-fried
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Rice (चावल), Bengal Gram
Cuisine : Indian
Course : Snacks and Starters
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Rice Pakoda checkout Bhel, Baby Uttapam, Bhel Puri, Masala Dosa . You can also find more Snacks and Starters recipes like Lemon Coconut Tofu Squares Pav Bhajee Aloo Wadiyan With Garlic Honey Chilli Sauce Cream and Onion Chakli Sticks
Rice Pakoda Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 0-5 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Rice Pakoda Recipe
Rice Cooked 2 cups
Bengal Gram for deep-frying
Black gram split (urad dal dhuli) 1 tablespoon
Bengal gram (chana) 2 tablespoon
Onion Chopped 2 medium
Green chillies Chopped 3-4
ginger Chopped 1 tablespoon
Asafoetida ¼ teaspoon
Salted peanuts roasted ½ cup
Turmeric powder ½ teaspoon
Red chilli powder 2 teaspoon
Gram flour (besan) 4 tablespoon
Yogurt ½ cup
Salt to taste
Fresh coriander leaves Few sprigs
Method
Step 1
Heat sufficient oil in a kadai. Put split black gram and split Bengal gram in a long-handled sieve, lower it into the hot oil and deep fry the grams.
Step 2
Put rice, onions, green chillies, ginger, asafoetida, salted peanuts, turmeric powder, red chilli powder, fried black gram and Bengal gram, gram flour, yogurt and salt in a large mixing bowl and mix well.
Step 3
Chop coriander leaves and add and mix well.
Step 4
Dampen your hands take small portions of the rice mixture, flatten them slightly and slide into hot oil. Deep-fry till half-done, drain on absorbent paper
Step 5
Refry them till golden and crisp. Drain on absorbent paper
Step 6
Put the pakodas into a serving bowl and serve hot with a sauce of your choice.
Nutrition Info
Calories : 1863 Kcal
Carbohydrates : 206.9 gm
Protein : 58.3 gm
Fat : 89.2 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
