Rice fritters with Paneer (Chawal paneer pakodis)

by foodsavory

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Rice fritters with Paneer (Chawal paneer pakodis)

Rice fritters with paneer


A wonderful quick snack made out of leftover rice.


Left over cooked rice: 1 cup

Grated paneer (cottage cheese) -1/2 cup

Finely chopped onion – ½ cup

Finely chopped green chillies – 2 tsp

Finely chopped ginger – 1 tsp

Gram flour (besan) – 5 tsp

Red chilly powder -1/s tsp

Asafoetida (hing) powder – a pinch

Finely chopped coriander leaves -2 tbsp

Finely chopped curry leaves -1 tbsp


Salt – To taste

Refined oil – For deep frying


Method of preparation

Take the rice, chopped onion, grated paneer, greenchillies, ginger, coriander leaves, curry leaves, red chilly powder, salt, Asafoetida and gram flour in a bowl and mix well with little water to make a wet paste.

Heat oil in a pan and when the oil is hot take the above mix in spoons and drop in oil.

Deep fry till golden brown. Transfer the deep fried fritters (pakodis) to an absorbent paper and drain excess oil.

Serve hot with Tomato ketchup or chutney of your choice.



  • You can use Tofu instead of paneer.
  • The leftover rice if taken out of refrigerator should be brought to room temperature either by steaming in a cooker or by microwaving after sprinkling some water in it to make it moist.
  • The spice level can be varied by varying the quantity of green chillies, red chilly powder, grated ginger etc.
  • The wet mix should be of right consistency else the fritters would become soggy or absorb more oil while frying. Add only enough water to make it to a wet paste consistency.
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