I am a Bong and I have mentioned in my earlier post that Bongs can make ambrosial dishes out of rejected discarded peels, stalk and leaves of Vegetables. Being a true Bengali it is in my blood not to throw any food. Few days back while I was attending a phone call for got about rice which was cooking on gas stove. Suddenly I remember and ran into the kitchen, it was not burnt but the lower portion had stick to the base. I transferred it to another pan and cooked separately. But I did not want to throw the sticky rice and planned used it in better way.
I made chawal pakoras with it next day. That is why named it Basi chawal ke pakore. It was crispy, spicy and super tasty went well with our evening tea. My husband said, if this is the consequence of burning rice, then better burn little rice daily.
Ofcourse I made it with leftover half burnt rice however this could be a wonderful fritters made with fresh rice too.
- Cooked rice- 1 cup
- Grated Boiled potato- 1
- Finely chopped onion- ½ cup
- Chopped green chili- 1 tspn
- Grated ginger- 1 tspn
- Coriander powder- 1 tspn
- Garam Masala Powder– ½ tspn
- Amchur powder- 1 tspn
- Red chili powder- 1 tspn
- Chopped coriander leaves- 2 tblspn
- Mustard paste- 1 tspn(optional)
- Oil enough for deep frying
- Salt to taste
In a bowl put everything except oil one by one.
Mix up everything nicely and form a dough just like aloo tikki.
Make small ball and press between your palm to form flat patty out of it.
Keep in fridge for at least 15 mins.
Take out 5 mins before frying.
Deep fry the patties in batches.
Serve hot with any sauce of your choice.