INGREDIENTS:
- 1 cup cooked rice ( leftover cooked rice)
- 1 medium onion, finely chopped, or half cup finely chopped onion
- 1 green chili, chopped or ½ tsp red chilli powder
- 1 inch ginger
- ¼ cup chopped coriander leaves
- ½ tsp cumin powder/jeera powder
- ½ tsp coriander powder/dhania powder
- ¼ tsp turmeric powder
- a pinch of asafoetida/hing
- 5 tbsp gram flour/besan
- 5 to 6 tbsp water or as required
- salt as required
- oil for deep frying
METHOD:
Mash the rice with your hands or with a spoon. mashing the rice gives a soft texture to the pakodas.
its always better to use rice which are cooked really well. if the rice appears dry after removing from fridge, then just sprinkle some water on it and microwave for a few minutes.
Add all the rest of the ingredients to the rice - besan/gram flour, chopped onions & ginger, coriander leaves, green chilies and all the spice powders. add salt.
Mix well and keep aside for for 8 to 10 minutes. the onions would release their juices and make the mixture a bit soft. then you can add water as required.After adding water, stir and mix very well.
Heat oil for frying in a kadai or pan.Take spoonfuls and drop the mixture in hot oil. keep the temperature to medium heat.
