Chawal Palak Pakoda:
Today I am going to share a post on How to make leftover rice pakoda? Chawal Palak Pakoda is the most common and popular Indian snack which is usually prepared with leftover rice. Spinach and rice fritters are an excellent deep-fried evening snack option.
Pakodas is a monsoon snack that is super easy and quick to make. We require only a few ingredients for this recipe, like chickpea flour, spinach, and rice. If you have some leftover rice and spinach and want to make the best use of it then worry not, here’s a perfect recipe for the same.
What could be a better way to use those leftover rice than these super delicious and tasty pakoras. They taste amazing with tea. You can also use freshly cooked rice to make these yummy spinach and rice Pakora.
Next time you won’t have to think about how to use leftover rice. Just go ahead and make these pakoras and you will love them.
more recipes from this blog you might like please do check:
More Recipes
Spinach rice Pakoda is a simple, quick & easy to make, lip-smacking snacks. These crispy rice spinach pakoras taste great when its served hot along with a cup of tea. Try these yummy pakoras for Snacks time, now off to the recipe.
Spinach and Rice Pakora Recipe
Materials
- 1 cup steamed rice freshly cooked rice which has cooled or leftover cooked rice
- tbsp Salt to taste
- 1 cup spinach chopped
- 1-2 tbsp Green chilli chopped, optional
- 1/4 teaspoon dry mango powder
- 1/2 teaspoon Ginger grated
- 1/4 teaspoon Red Chilli powder optional
- 1/2 cup chickpea flour besan
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- A pinch asafoetida
- tbsp Water as required
- tbsp Oil to frying
Instructions
Preparation:
- Take the cooked rice in a bowl
- Add all the ingredients except oil and water.
- Add water little by little at a time and make a fine thick lump free batter.
- spinach-leftover-rice-fritters-palak-chawal-pakoda-spicy-veg-recipes
- spinach and leftover rice fritters , palak aur chawal ka pakoda
Method
- Heat oil in a pan, take a small portion of the mixture and put it into the pan.
- Put as many pakoras as you can in a pan at one time so each them get totally dipped into the oil.
- Keep on turning and flipping the pakoras till they turn brown.
- Take out the fried pakoras on a plate over a paper napkin.
- Make more pakoras from the mixture, in the same way.
- Hot and crispy Pakoras are ready. Serve them with green chutney or tomato ketchup.
Notes
- Adjust salt and chilli according to your taste.
Notes:
- Do not fry Pakoras on low flame as in such case they will soak more oil and not cook properly.
- You can also use long Palak or Spinach leaves and prepare Palak Pakoda without chopping Palak leaves.
- You can simply eat these pakoras without anything. But they sure taste much yummier when served along with sweet and tangy tamarind chutney and green Hare Dhaniye Chutney.
- You can also add sliced onions to the batter. They give these pakoras a nice texture and taste. Instead of slicing, you can also finely chop the onions.
Enjoy!
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