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| Main ingredients | Leftover rice, Gram flour, Green chillies, Ginger, Onion, Fresh coriander leaves, Chaat masala, Oil |
| Cuisine | Indian |
| Course | Snacks and starters |
| Prep time | 5-10 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups leftover cooked rice, mashed
- ½ cup gram flour (besan)
- 3 green chillies, finely chopped
- 1½ inch ginger, finely chopped
- 1 large onion, finely chopped
- 2 tablespoons chopped fresh coriander leaves
- 1 teaspoon chaat masala
- Salt to taste
- Oil for deep frying
- Tomato ketchup for serving
Method
- Heat sufficient oil in a kadai.
- Take rice in a bowl, add gram flour, green chillies, ginger, onion, coriander leaves, chaat masala and salt and mix well.
- Drop small portions of the mixture in hot oil, ensuring that the kadai is not overcrowded, and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Transfer onto a serving plate and serve hot with tomato ketchup.
- Chef’s Tip: For this recipe you may also use leftover cooked rice.
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