Rice pakoras | Chhattisgarh snack

One of the recently formed states, recent meaning after I was born, Chhattisgarh spelled with the double h (somebody please explain how the extra h adds anything) was part of Madhya Pradesh up until 2000. Is it only in India that we go about bifurcating, trifurcating states every now and then or does it happen all over the world? Apart from creating extra elections which is maybe what they’re all about, I really don’t see how these divisions do anything. What if they want to break up Tamil-Nadu? Scary! Thenganadu, Manganadu, Nellikanadu.. Nooo! What’s a state without the subtle differences in the language/lingo, the ever so slightly different curries, the wonderfully different customs?  

I may not know the problems of Chhattisgarh, what life is in Chhattisgarhis but I can say one thing for certain..

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You make damn good rice pakoras. Keep it up. Thanks for the easy and tasty recipe.

I made these rice pakoras one weekend for tea and they were ready in under 20 mins. It will likely take you lesser because I am scatterbrained and I search for salt when it is right under my nose. These rice pakoras are nice and crispy if you make them the right shape. Make them round and you’ll have doughy fritters. Make them small and flatten them instead and they’ll turn out perfect. Fry on medium low heat for best results. Serve hot with ketchup or just as is alongside tea or coffee.

Prep time: 10 mins

Cooking time: 10 mins

Serves: 3-4

Ingredients

Rice Flour – 1 cup
Onion – 1 large chopped fine
Green chillies – 2 chopped fine
Coriander leaves – a handful chopped
Cumin powder – ½ tsp
Red chilli powder – 1 tsp (I added. Not part of original recipe)
Yogurt – 3 tbsp
Water as necessary
Salt to taste
Oil – for deep frying

Method

1.      Mix together rice flour, chopped onions, green chillies, chopped coriander leaves, cumin powder, salt and red chilli powder. Add yogurt and mix. Add water little at a time to make a thickish batter of dropping consistency.

2.      Heat oil in a heavy bottomed kadai/pan. When hot, drop teaspoon sized portions of the batter into the oil. Fry till golden brown. Remove with a slotted spoon to absorbent paper. Serve hot.

Notes

1.      I found that round pakoras were somewhat soft and doughy. So I flattened them between my fingers into random shaped coin sized pieces and then dropped them in and fried them. These turned out nice and crisp.

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