By Akshara
July 17, 2026
Resourceful cooking in South Asian households often transforms simple leftovers into spectacular evening treats. When the monsoon rains begin to fall, the desire for a hot and crunchy snack to pair with afternoon tea becomes unavoidable. This recipe takes yesterday's comforting curd rice and repurposes it into a batch of deeply satisfying golden fritters.
2 cups leftover curd rice  4 tablespoons besan or gram flour  2 green chillies, finely chopped  1 teaspoon ginger paste  1/2 teaspoon cumin seeds  A handful of fresh coriander leaves, chopped  Salt to taste  Vegetable oil for deep frying
Place the leftover curd rice into a mixing bowl and mash the grains slightly with your hands or a fork until the mixture becomes sticky.
Add the gram flour, chopped green chillies, ginger paste, cumin seeds, fresh coriander, and salt to the bowl, mixing thoroughly to form a shapeable batter.
Heat the frying oil in a deep pan over medium-high heat, wet your hands slightly, and shape the rice mixture into small, bite-sized rounds or rustic balls
Drop the shaped balls carefully into the hot oil in small batches and fry them steadily until the exterior turns an even golden brown colour before draining on paper towels.