Quite some time back, when the kids returned from school, they wanted some crisp munchies and that too as fast as I could make them!!
Usually, they either have rice with some accompaniment or tiffin like dosa / chapathi depending on what I packed for lunch. If it was rice for lunch, then it will be tiffin in the evening or the other way round.
But that particular day, they wanted some snacks. There was rice left over from the lunch I had cooked so decided to give them this crunchy snack that both of them enjoyed.
It is quick to make and tastes so good with a cup of coffee/ tea. I am sure even adults will find this snack addictive.
Cooked Rice- 1 cup
Besan / Gram flour- 1/2 cup
Ajwain / bishops weed- 1/4 teaspoon
Onion-1, finely chopped
Coriander leaves, finely chopped- a handful
Salt to taste
Oil to deep fry
Take all the ingredients in a bowl. Add water little by little and bring it to a doughy consistency. Do not add to much water. Let it sit for 5 minutes.
Meanwhile heat oil for deep frying. Once the oil is hot carefully drop in small portions od teh rice mixture. Deep fry till golden brown and remove from oil with a slotted ladle.
Enjoy the crunchy Pakoda with a cup of Coffee
Leftover rice is the ingredient that I have chosen for Week 5 of the Mega Blogging Marathon #68 themed Cooking Carnival where I am featuring one ingredient per week.
Do come back tomorrow for yet another recipe with leftover / cooked rice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68
Labels: Blogging Marathon, Snack Bar, Step-by-step Pictorial Recipes, Taste from waste, Vegan varieties