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.