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Chawal ke Pakore | Rice Flour Fritters from Chhattisgarh

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I am absolutely in love with these crispy, spicy Chawal ke Pakore. These Rice Flour Fritters from Chhattisgarh are super easy to make and are an excellent snack to serve with tea.

Chawal Ke Pakore | Chawal Ke BhajjiyePin

Chawal Ke Pakore | Chawal Ke Bhajjiye

The impetus for this recipe was the January 2018 theme for Shhhhhh Secretly Cooking Challenge, where the theme was recipes from Chhattisgarh. My partner this month is Priya Mahesh who blogs at at200deg.com. The two ingredients I got were rice flour and yogurt and the result are these crunchy-munchy rice flour bhajjiyas.

In my exploration of Chhattisgarh, I learnt that it is the rice bowl of India and soon saw that recipes from Chhattisgarh celebrate this grain in all its glory. They make liberal use of rice flour to make everything from Pooris to Bhajjiyas to Desserts. I was actually rather spoilt for choice this month.

These Chawal ke Pakore are rather quite similar to the Chitti Boorelu we make in Andhra Pradesh.

The Inside of Chawal ke Bhajjiye
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The Inside of Chawal ke Bhajjiye

 How to Make Chawal ke Pakore | Rice Flour Fritters

Chhattisgarh Rice Flour PakorasPin

Chawal ke Pakore | Rice Flour Fritters | Chawal ke Bhajjiye

Aruna
These crispy Chawal ke Pakore come from Indian state of Chhattisgarh. They are very easy to make, crispy, and an absolute delicious tea time snack. 
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack, Snacks
Cuisine Chhattisgarh, Indian
Servings 4 People
Calories 188 kcal
Ingredients
  
  • 1 Cup Rice Flour
  • 1/2 Cup Finely Chopped Onion
  • 2 Tsp Roasted Cumin Powder
  • 4 to 6 Finely Chopped Green Chillies
  • 1 Handful Finely Chopped Fresh Coriander
  • 4 tbsp Yogurt, Dahi
  • Salt to Taste
  • Water as Required
  • Oil for Deep Frying
Instructions
 
Making the Batter for Chawal ke Pakore | Rice Flour Fritters
  • To a large bowl, add the rice flour, onion, cumin powder, salt, yogurt, green chillies, and coriander.
  • Mix well.
  • Gradually add water and make a thick batter of dropping consistency.
Making the Chawal ke Pakore
  • In a deep kadhai/wok, heat enough oil for deep-frying. You need about 1.5"to 2" layer of oil.
  • When the oil is hot enough, drop small portions of the batter (about 1 tbsp each) into the oil. To test the warmth of the oil, add a tiny pinch of batter to it. The batter should sizzle on the surface.
  • Over medium heat, let the fritters fry till they are golden brown. Be patient and use medium heat. Otherwise the fritters will fry on the outside and remain raw on the inside.
  • Using a slotted spoon, remove the rice flour fritters from the oil and place them on a kitchen napkin to remove the excess oil.
  • Make the remaining Chawal ke Pakore in the same way.
  • Serve hot with Coriander Chutney or Tomato Ketchup.
Notes
  • Serve the Chawal ke Pakore immediately as they lose their crispness as they cool.
Nutrition
Calories: 188 kcalCarbohydrates: 39 gProtein: 4 gFat: 2 gSaturated Fat: 1 gCholesterol: 3 mgSodium: 310 mgPotassium: 140 mgFiber: 3 gSugar: 3 gVitamin A: 119 IUVitamin C: 7 mgCalcium: 57 mgIron: 2 mg
Keyword Chawal ke Pakode, Chawal ke Pakore, Rice Flour Fritters, Rice Flour Pakoras
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

 

Chawal Ke PakorePin

Chawal Ke Pakore

Recipe with Step-by-Step Instructions to Make Chawal ke Pakore | Chawal ke Bhajjiye | Rice Flour Fritters from Chhattisgarh

  1. Making the Batter
    1. In a large bowl, mix together the rice flour, onion, cumin powder, salt, yogurt, green chillies, and coriander.
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    2. To this mix, gradually add water and mix well to make a thick batter of dropping consistency. Mix well as you are adding water to ensure there are no lumps. The batter should drop off the spoon.
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  2. Making the Chawal ke Pakore
    1. In a deep kadhai/wok, over medium flame, heat about a 2″ layer of oil for deep-frying.
    2. To check if the oil if hot enough, drop a pinch of batter into the oil. The batter ball should sizzle gently on the surface.
    3. When the oil is hot enough, drop small portions of the batter into the oil. Each portion of the batter should be about 1 tbsp in volume.
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    4. Over medium flame, fry the fritters till they are golden brown. The fritters tend to sink to the bottom so gently dislodge them using a slotted spoon. Fry on medium heat so that the fritters cook well on the inside as well. 
    5. When the pakore are golden brown, remove them from the oil using a slotted spoon.
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    6. Drain any excess oil and place the pakore on a kitchen tissue paper to blot the excess oil.
    7. Finish making all the Chawal ke Pakore in the same way.
  3. Serve hot with Coriander Chutney or Tomato Ketchup. I serve up batches of the pakore as soon as they were ready because they become soft as they cool.
Rice Flour Fritters | Chawal ke BhajjiyePin

Rice Flour Fritters | Chawal ke Bhajjiye

 

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  4. Vidya Narayan says

    Isn’t it so nice to know so much can be done from this Cuisine, especially from rice flour. Such a humble ingredient but look at the way these pakoras have turned out, absolutely crunchy and loaded with taste. I couldn’t guess yoghurt at all.

    Reply

  8. Sandhya says

    What a mouthwatering snack. My mom made rice pakoras with rice flour and coconut which were my favorite. Have to try this yogurt recipe.

    Reply

  10. Priya @priyascurrynation says

    i love rice pakoras but i usually make them from leftover rice.. I never tried rice flour as main ingredient in pakoras. I will give this a try definitely…

    Reply

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