Indians have a long love affair with pakoras. The hot, crispy fritters can be made with a variety of ingredients, like paneer pakoras, green chilli pakoras, spinach pakoras, and many more. Practically anything can be covered in a besan paste and be deep fried. Another such option is the rice pakoras. To make them, one will need cooked rice, onion, green chilli, ginger, coriander leaves, ajwain (carom seeds), cumin powder, coriander powder, turmeric powder, asafoetida, besan, water, salt as per taste, and oil for deep frying. It’s a great way of using up leftover rice and a tempting evening snack option.
The beloved pakoras have a long history in India and are also called bhajiyas, bondas, and vadas. They're also the basis for the Japanese tempura, with the popular belief being that Indian cooks travelling with Portuguese traders introduced the dish to the Japanese. Besides, confirming the dish’s Indian origins is its etymology. The word pakora derives from the word pakwata, meaning pakka which is cooked and watta which is laddu. This is based on the concept in Indian cooking of a pakki rasoi and a kachi rasoi. Pakka food has been fried and doesn't spoil, whereas kacha food is boiled and cooked in the morning to be consumed during the day.
It’s this long tradition that the delectable, Crispy Rice Pakoras are a part of, being a truly Indian snack.