Leftover rice can be made into golas. Grind one part rice without water. Place the batter aside. Mix 2 parts of boiled and mashed potatoes into the rice paste. Boil chickpeas (as required), strain the water and grind into a coarse paste. Roast peanuts (as required) and dry grind it. Boil peas (as required) and grind into a coarse paste. Add salt to taste, chopped coriander, chopped curry leaves, chopped mint, chopped onion, chopped capsicum (optional), garam masala (as required) and deseeded, chopped green chillis (as required). Mix well and make spheres out of it, to set aside. Take some refined wheat flour. Add a pinch of salt in it. Mix milk to make a paste one grade thinner than bhajia batter (batter for fritters). Take bread crumbs or unsweetened rusk powder. Dip the golas in the batter, roll on the bread crumbs and deep fry. This can be served with sauce or chutney as snacks.
If you need a side dish for lunch or dinner, do the following: Take tomato puree and grind onion into paste. Also, chop some onion. Pour some oil in a kadhai. Add mustard, cumin seeds, a little ajwain, 2 cloves, 2 cardamoms, 1 small piece cinnamon and 1 bay leaf. Fry and add onion pulp. After this is half done, add chopped onions. When half done add tomato puree. This should boil until oil separates. Dry roast gram flour and put it in a separate bowl to dissolve in water. Pour this into the tomato puree that is in the kadhai. You can pour extra water according to the consistency of the gravy you want. Switch off the gas and drop the golas into it. Garnish with chopped coriander and chopped mint. This can be served as a side dish with chapattis, parathas, pooris, pulao, fried rice or plain rice.