Leftovers can be used to make many innovative dishes. Fritters or pakoras are a delicious way of using leftover rice, dal, pulao, idli, chapattis, curries and upma. They have a crisp exterior, but are soft on the inside. Easy to prepare, pakoras make a novel brunch or evening snack, served with a chutney of your choice.
Rice pakoras
Ingredients
1 cup leftover rice
1 onion, finely chopped
1 green chilli, finely chopped
A handful of chopped coriander leaves
3-4 tbsp gram flour
Quarter tsp turmeric powder
Half tsp red chilli powder
Half tsp kitchen king powder
A pinch of asafoetida
Salt to taste
Oil for frying
Method
Take rice in a bowl and mash it well with your hands. Add all the ingredients and mix well. If required, sprinkle some water while mixing and keep aside for 10 minutes. Heat oil in a pan. Take a spoonful of the mixture and drop it into hot oil. The flame should be kept medium to low. Deep-fry till pakoras are crisp and golden. Drain the oil on a paper towel. Serve hot with chutney or sauce.
Roti pakora
Ingredients
5 chapattis
For Filling
1 cup boiled and mashed potato
1 medium-sized onion, finely chopped
1 green chilli, chopped
A handful of chopped coriander leaves
Half tsp cumin seed powder
Half tsp red chilli powder
Half tsp dry mango powder
Salt to taste
For Batter
1 cup gram flour
Quarter tsp turmeric powder
Half tsp red chilli powder
Salt to taste
For sticking
Half cup maida
Water as required
Oil for frying
Method
In a bowl, mix together potatoes, onion, green chilli, coriander leaves, spice powders and salt. In a separate bowl, mix gram flour, salt, chilli powder and turmeric powder. Add a little water to make batter and mix it for 4-5 minutes till it becomes a little fluffy. Keep it aside.
In another bowl, mix maida and water into a thick paste. Now take chapattis. Put some potato mixture on one side of the chapatti. Put maida paste on the rim of the chapatti. Roll it from one side to another and make a tight roll. Put some more maida paste along the edges and turn them in. Set aside for a few minutes so that edges are properly sealed. Heat oil in a pan. Dip the roll in gram flour batter such that it is coated on all sides. Put rolled chapatti in hot oil. Cook it from both sides till roti pakora becomes golden brown and crisp. Once done, cut into pieces and serve hot with chutney of your choice.
