From time to time we always have leftover rice, these fritters are not only easy to make and are yummy to the tummy on a cold evening.
Ingredients
Leftover rice ( about 1 cup)
1 small onion, chopped
1 small potato, cubed in small pieces
½ cup yogurt
Salt to taste
1 green chili chopped ( you can add more if you want it more spicy)
A few sprigs coriander leaves, chopped
½ cup Gram flour ( split chickpea flour aka channa flour)
water in case you need to bind the batter.
Mix all the ingredients together except the water. If the batter is dry then add some water to make a thick pasty batter. Heat the oil to medium. Scoop the batter with a tablespoon or your fingers and carefully put in the hot oil. Scoop a few more, turning after a couple of minutes to evenly fry on both sides. Fry till golden, remove and drain on a paper towel. Serve hot with ketchup or tamarind chutney or mint chutney.
The last time I made I made a yogurt gravy (kadhi)and boy! Did it turn out good!!
Yogurt Gravy ( Kadhi)
2 cups yogurt, mix it well to remove the lumps
You might need extra ½ cup water to lighten the gravy
2 Tblsp gram flour
½ cup water
1 tsp mustard seeds (rai)
1 tsp cumin seeds ( jeera)
1 tomato, finely chopped
1 green chili, chopped
salt to taste
½ tsp chili powder
½ tsp turmeric powder
3 Tblsp oil
Few sprigs coriander leaves, chopped
Mix the gram flour with water to make a light paste. Heat oil, add the mustard and cumin seeds till you hear a cracking sound. Add the tomato and green chili, cook till soft. Now add the gram flour mixture, cook on low heat till the mixture becomes thick. Add the yogurt and half extra cup of water. Increase the heat to medium and keep stirring to avoid the yogurt from splitting. Add the coriander leaves and continue cooking till it’s hot and thick, avoid boiling.
Serve hot with the above fritters.
