How to make Rice Pakoda -

Cooked rice tempered with gram flour and other masalas, shaped into balls and deep-fried

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Rice (चावल), Bengal Gram

Cuisine : Indian

Course : Snacks and Starters

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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 Potato Rosti With Bean Stew Sweet Potatoes With Honey Dahi Fruit Chiwda Egg and Mayo Sandwich

Rice Pakoda

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


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.

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MasterChef Sanjeev Kapoor

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 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.