Brown Rice Pakodas
Rice plays such an essential role in an Indian household. Sometimes, we end up making more than we truly need and this food ends up in the bin. Next time you have leftover rice at home, make these instead. Rice and vegetables are simply dropped into hot oil and deep-fried. Your tea-time snack is taken care of.
Servings - 20 pakodas
Difficulty Level - Easy
Preparation Time - 5 mins
Cook Time - 15 mins
Ingredients
- 500 gms Master Cook brown rice , cooked
- Vegetables like carrots, cabbage, bell peppers etc.
- Handful of coriander, chopped
- 1 chilli, chopped
- 1 inch ginger, finely chopped
- 5 gms cumin powder
- 5 gms chaat masala
- 5 gms Kashmiri chilli powder
- Salt and pepper to taste
- 50 g Master Cook besan
- Oil to fry
Nutrition Facts
| Servings: 10 | |
| Amount per serving | |
| Calories | 213 |
| % Daily Value* | |
| Total Fat 2.3g | 3% |
| Saturated Fat 0.4g | 2% |
| Cholesterol 0mg | 0% |
| Sodium 204mg | 9% |
| Total Carbohydrate 43.1g | 16% |
| Dietary Fiber 3.3g | 12% |
| Total Sugars 1g | |
| Protein 5.1g | |
| Vitamin D 0mcg | 0% |
| Calcium 35mg | 3% |
| Iron 2mg | 11% |
| Potassium 241mg | 5% |
Procedure
- Heat oil in a kadai.
- Mash the rice until fairly mushy.
- Add vegetables of choice with coriander, chilli and ginger.
- Add all the dry spices to this with salt and pepper.
- Add besan little at a time until it binds the dough into one mass.
- Squeeze as you mix to ensure it binds well.
- Divide portions of the rice mixture and deep fry in hot oil on a medium flame.
- When golden brown, remove and serve with mint chutney or ketchup.
