Oops
Something's not right. Our best minds are on it. You may retry or check back soon.
12 MINS delivery
Rice Methi Pakoda
Serves 3
15 mins
350 Kcal
Rice Methi Pakoda. Picture this—crispy, golden-brown bites loaded with the earthy goodness of fresh fenugreek leaves (methi) and the cozy comfort of leftover rice. Sounds dreamy, right? Well, it's not just a dream; it's a whole vibe. This rice methi pakoda recipe is the ultimate zero-waste flex. Got some extra rice chilling in the fridge? Don't let it sit there lonely—transform it into these crunchy, flavor-packed fritters. The base is a simple mash-up of rice, chopped methi leaves, gram flour, and a medley of spices that bring all the zing. A sprinkle of cumin, a hint of green chili heat, and maybe a dash of coriander—chef's kiss! What makes these pakodas the real MVP? It's their versatility. Serve them as an evening snack with a spicy chutney or ketchup, or level up your brunch game by pairing them with a piping hot cup of chai. Fry them to crispy perfection, and you'll have a plate of pakodas that are impossible to resist. Not only are these rice methi pakodas ridiculously tasty, but they're also a sneaky way to add some greens to your snack routine. If you're looking for an easy, quick fix to your munchie cravings, this recipe has got your back. Crunchy, savory, and straight-up delish time to fry, baby!
Ingredients required for Rice Methi Pakoda
- 1 tsp kasuri methi
- 1 cup rice
- Salt
- 0.5 tsp chilli powder
- Oil
Cooking steps for Rice Methi Pakoda
- 1Rice methi pakoda is the crispy, flavorful snack that turns humble leftovers into an absolute vibe! This rice methi pakoda recipe is your golden ticket to crunchy perfection. Start with 1 cup of cooked rice in a mixing bowl, ensuring it's slightly mushy so it binds well—no one wants a crumbly pakoda situation.
- 2Add 1 teaspoon of kasuri methi for that aromatic punch, along with salt to taste to bring all the flavors together.
- 3Spice things up with 0.5 teaspoon of chili powder or chili flakes—your choice, depending on how much heat you're ready to handle.
- 4Mix everything thoroughly, mashing it gently to form a slightly sticky mixture that holds its shape when pressed think texture goals.
- 5Heat oil in a deep frying pan, and while it's warming up, shape the rice mixture into small balls or flattened discs; whatever your pakoda aesthetic is, you're nailing it.
- 6Once the oil is hot, gently slide the pakodas in, frying in batches to avoid overcrowding, and cook on medium heat until they're golden, crispy, and calling your name.
- 7Remove them with a slotted spoon and let them drain on paper towels to keep them perfectly crunchy without the excess oil.
- 8Serve your rice methi pakodas hot with mint chutney, ketchup, or a steaming cup of chai, and watch them disappear faster than you can say, "More, please!"