• 2 cups cooked rice (chawal)
  • 1/2 cup besan (gram flour/chickpea flour)
  • 1 big onion- chopped
  • 3 green chillies- chopped
  • Chopped coriander leaves (cilantro)
  • Salt to taste
  • 1 inch piece ginger- chopped
  • Oil to deep fry


Take besan in a bowl and add all the ingredients except oil. Add 1/4 cup water to make thick batter.

Heat oil in a kadhai/wok or deep frying pan. When the oil is hot enough, turn the heat to medium. Drop small portions of the batter in the kadhai.

Deep fry rice pakora till golden, turning as needed. Drain pakode on an absorbent paper. Fry in batches.

Serve rice pakora hot with chutney or tomato sauce.

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