If you have leftover rice at home, instead of throwing it away, you can make delicious and crispy fritters (*pakodas*). Crispy on the outside and soft on the inside, these fritters make for a fantastic snack to enjoy with evening tea. They are quick to prepare and require only common household ingredients. You can whip up these amazing fritters in just a few minutes using leftover rice, gram flour (*besan*), onions, green chilies, and spices. This recipe is not only tasty but also a great way to reduce food waste.

Ingredients: To make these crispy rice fritters, you will need 2 cups of cooked rice, 1 cup of gram flour (*besan*), 1 teaspoon of finely chopped green chilies, 2–3 tablespoons of finely chopped fresh coriander, 1/2 teaspoon of finely chopped ginger, 1/4 teaspoon of carom seeds (*ajwain*), 1/4 teaspoon of red chili powder, and salt to taste. You will also need sufficient oil for frying the fritters until they are golden and crispy. With these simple ingredients, you can prepare delicious and crispy rice fritters in just a few minutes.

Preparation Method: To make the rice fritters, start by taking the gram flour in a bowl and gradually adding water to create a smooth batter. Ensure there are no lumps in the batter. Next, add the red chili powder, carom seeds, and salt to taste, and mix well. Cover the batter and let it rest for 5 minutes so the gram flour sets properly. Then, add the leftover cooked rice, finely chopped green chilies, ginger, and fresh coriander to the batter and mix everything thoroughly. The mixture is now ready for frying.

Cooking Method: First, finely chop the green chilies, fresh coriander, and ginger. Place the leftover cooked rice in a large bowl and mix in all the prepared ingredients thoroughly. Take small portions of the mixture, roll them into balls, and gently press them to shape them into patties (*tikkis*). Heat oil in a frying pan or *kadhai*. Dip the prepared patties thoroughly into the gram flour batter and carefully drop them into the hot oil. Fry them over medium heat until golden and crispy on both sides. Serve the prepared pakodas piping hot with green chutney or tomato sauce.

Once the pakodas turn golden and crispy on both sides, remove them from the oil and place them on a paper towel or a plate to drain the excess oil. Fry the remaining pakodas using the rest of the mixture in the same way. These hot rice pakodas—crispy on the outside and soft on the inside—taste wonderful with tea. Serve them with green coriander-mint chutney, tomato sauce, or any dip of your choice. This easy recipe is a great way to use up leftover rice while creating a delicious evening snack for the family.

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