Peel, wash and finely chop onion and ginger. Remove stems, wash and finely chop green chillies. Clean, wash and finely chop coriander leaves.
Mix cooked rice, besan, onion, ginger, green chillies, coriander leaves, chaat masala and salt to taste. Add about one-fourth cup of water to make a thick batter.
Heat sufficient oil in a kadai to moderate heat.
Spoon the batter with a tablespoon into hot oil and deep fry till light golden brown.
Drain onto an absorbent paper and fry once again in very hot oil briefly.
Serve hot with chutney of your Choice.
Note: For this recipe you may also use leftover cooked rice. |
