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| Main ingredients | Leftover Rice, Gram Flour, Corn Flour |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep time | 5-6 minutes |
| Cook time | 8-10 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup leftover cooked rice
- ¼ cup gram flour (besan)
- 2½ tablespoons corn flour
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon baking soda
- Salt to taste
- Oil for deep frying
Spice mix
- 1 teaspoon chaat masala
- ¼ teaspoon citric acid
- ¼ teaspoon red chilli powder
Method
- Put cooked rice in a mixer jar, add ½ cup water, and grind to a fine paste. Transfer into a large bowl. Add gram flour, corn flour, red chilli powder, turmeric powder, baking soda, and salt. Add ¼ cup water and whisk till a smooth batter is formed.
- Transfer the mixture into a squeezy bottle.
- Heat sufficient oil in a kadai. Squeeze out small strips of the mixture into the hot oil and deep fry till golden brown and crisp. Drain on an absorbent paper.
- Take chaat masala in a wide shallow bowl. Add citric acid, red chilli powder and mix well. Add the fried rice sticks and gently toss.
- Serve.
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