There’s something about the monsoon that makes us crave hot, crispy snacks. And when it is paired with a steaming cup of chai, that just might feel like heaven.
While pakoras are a rainy-day favourite across Indian households, why not give the classic a fun twist with these irresistible rice popcorn pakoras? Crispy on the outside, soft on the inside, and packed with flavour, these bite-sized treats are made using rice, potatoes and a handful of everyday ingredients that you would easily find in your pantry.
Whether you’re planning an evening snack for the family, entertaining guests, or simply looking to satisfy your monsoon cravings, this easy recipe is sure to become a seasonal favourite. This recipe was shared by food content creator The Moody
Chef on Instagram.
Crispy Rice Popcorn Recipe
Ingredients:
• 1 cup soaked rice
• 1 boiled potato (mashed)
• 1 onion (finely chopped)
• 2 red chilies paste
• 1 tsp ginger garlic paste
• 2 tbsp coriander leaves
• ½ tsp jeera
• Salt to taste
• Oil for deep frying
Method:
- First, soak your rice in some warm water. This will help to soften the rice before the next step.
- While you are doing this, keep the potatoes to boil. Once they are cooked through, let them cool down, as it will make it easier to work with them in the next steps.
- Dump the soaked rice into a mixer and grind it till you have achieved a coarse texture. It should not be too smooth.
- To the rice, add boiled potatoes that have been cooled and mashed. Also add in the chopped onion, red chilli paste, ginger garlic paste, coriander leaves, jeera and salt.
- Mix everything well to make a thick mixture. It should be of a dropable consistency and not too runny.
- In a deep-bottom wok, add the oil and let it heat up for deep frying.
- Drop tiny portions of the rice and potato mixture into hot oil. It should form tiny popcorn-like nuggets. Do not make these pakoras too big, as they won’t be snackable.
- Fry all the batter until it becomes golden brown and crispy.
- Serve these rice pakoras hot during the rainy season. You can eat them with ketchup or sweet and spicy chutney.
