No Besan, No Cornflour! Try These Ultra-Crispy Rice & Potato Pakoras
Crispy Rice & Potato Pakoras Without Besan
A quick tea-time snack made with soaked rice and boiled potatoes. Crunchy, delicious, and easy to prepare.
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No Besan, No Cornflour Needed
These pakoras get their crispy texture from soaked raw rice, while boiled potatoes keep them soft and flavorful inside.
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What You'll Need
1 cup raw rice (soaked for 3–4 hours);
2 boiled potatoes;
1 small onion, finely chopped;
2 green chilies;
1-inch piece ginger;
Fresh coriander leaves;
Salt to taste;
Oil for frying
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Grind It Coarsely
Drain the soaked rice and grind it into a coarse paste. Avoid making it too smooth, as the coarse texture adds extra crunch.
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Create the Base Mixture
Mash the boiled potatoes in a bowl and mix them well with the ground rice paste until evenly combined.
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Mix in the Seasonings
Add chopped onion, green chilies, ginger, coriander, and salt. You can also add a pinch of red chili powder for extra spice.
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Shape the Pakoras
Take small portions of the mixture and shape them into bite-sized pakoras. The mixture should be firm enough to hold its shape.
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Cook to Crispy Perfection
Heat oil on medium flame and fry the pakoras until they turn golden brown and crispy on the outside.
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Serve Hot
Serve the hot pakoras with mint chutney, tomato ketchup, or a cup of masala tea for a perfect snack.
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Pro Tip: The Secret to Extra Crunch
Use a coarse rice paste and avoid adding extra water to the mixture. This helps the pakoras stay crispy for longer.
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