Rice Ke Pakode
by Chef to be..Dhruti
Added to 2 cookbooks
This recipe has been viewed 7212 times
The best time to make is when it is raining.
- Combine the cooked rice, green chillies, onions and coriander in a bowl and mix well.
- Add the salt, red chilli powder, asafoetida, turmeric powder, curd and lemon juice and mix well.
- ADd the besan and 1/2 cup water and mix well.
- Keep aside for 10 minutes.
- Divide the mixture into small balls.
- Heat the oil in a kadhai, drop small balls in oil and deep fry till golden and crisp.
- Drain on an absorbent paper.
- Serve hot with tomato ketchup and green chutney.
This recipe was contributed by Chef to be..Dhruti on 11 Jul 2012Food is my passion.
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