How to Reuse Previous Night’s Rice – Part II

Measure the leftover rice and grind it into a smooth paste with some water. Add ½ the measure gram flour (besan), ¼ measure refined wheat flour (maida), 1/8 measure corn flour, small pieces of grated onion, small pieces of grated cabbage, grated carrots, salt to taste, chilli powder to taste, ajwain ½ spoon, garam masala ½ spoon and ginger powder ½ spoon. Mix well with water to fritter (pakora) consistency. Heat oil to medium temperature. Keep adding ½ spoon batter to the oil. Fry the pakoras to golden brown and remove. This is a fantastic snack for rainy days and winter. It can be served with sauce or any kind of chutney or even plain.