The rainy season brings a certain kind of charm, with the sound of raindrops hitting the windows and the cool breeze filling the air. There’s something special about sipping hot tea or coffee while enjoying a warm, crispy snack. And if you’re looking for a perfect monsoon snack to indulge in, Potato Rice Pakoda should definitely be on your list. This delicious treat combines the softness of potatoes and rice with the crispiness of a deep-fried batter, making it a mouthwatering snack for any rainy day.
Here’s how to make Potato Rice Pakoda:
Ingredients:
- 2 medium-sized potatoes
- 1 cup cooked rice (preferably slightly sticky)
- 1 medium-sized onion, finely chopped
- 2-3 green chilies, finely chopped (optional, for spice)
- 1 tablespoon ginger-garlic paste
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala (optional)
- 1/4 cup chopped coriander leaves
- Salt to taste
- 1 cup besan (gram flour)
- 1 tablespoon rice flour (optional for extra crispiness)
- Water (as needed)
- Oil for frying
Instructions:
- Boil the Potatoes:
- Start by boiling the potatoes until they are soft and tender. Once done, peel and mash them well in a large mixing bowl.
- Prepare the Rice:
- Take the cooked rice and let it cool slightly. You can use leftover rice for this recipe as it works well due to its slightly sticky texture, which helps bind the pakodas.
- Mix the Ingredients:
- Add the cooked rice to the mashed potatoes. Then, add the finely chopped onion, green chilies, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and chopped coriander leaves to the mixture.
- Season with salt to taste and mix everything thoroughly. You should have a sticky dough-like mixture. If it feels too loose, add a little more rice to bind it together.
- Prepare the Batter:
- In a separate bowl, mix besan, rice flour, and a pinch of salt. Gradually add water to form a smooth batter, similar to pancake batter consistency. The rice flour adds extra crispiness to the pakodas, but if you don’t have it, you can omit it.
- Shape the Pakodas:
- Wet your hands slightly and shape the potato-rice mixture into small, round balls or flatten them into patties, depending on your preference.
- Fry the Pakodas:
- Heat oil in a deep frying pan or kadai on medium heat. Once the oil is hot, dip the shaped pakodas into the besan batter, making sure they are well-coated.
- Carefully drop them into the hot oil and fry in batches until they turn golden brown and crispy. Make sure to turn them occasionally to fry evenly on all sides.
- Drain and Serve:
- Once fried, remove the pakodas and place them on a paper towel to drain any excess oil. Serve them hot with your favorite chutney (mint, tamarind, or tomato chutney works great) or ketchup.
Tips:
- You can add some grated cheese to the potato-rice mixture for a cheesy twist.
- To make it spicier, you can add more green chilies or a bit of chaat masala on top before serving.
- For a healthier option, try shallow frying instead of deep frying.
Why Potato Rice Pakoda is Perfect for the Rainy Season:
The rainy season calls for comfort food that warms you up and satisfies your taste buds, and Potato Rice Pakoda does just that. The crispy texture of the fried pakoda, combined with the soft, spiced filling of mashed potatoes and rice, makes for a comforting treat. Pair it with a hot cup of chai, and you have the ultimate monsoon snack.
So, the next time it’s drizzling outside, gather your ingredients and treat yourself to these crispy, flavorful Potato Rice Pakodas.
