Ingredients with Measurements:
- 2 cups leftover pakhala (cooked rice soaked in water overnight)
- 1 cup boiled and mashed potatoes
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped coriander leaves
- 1/2 cup finely chopped mint leaves
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Mixing bowl
- Frying pan
Step-by-step instructions:
1. In a mixing bowl, add the leftover pakhala, mashed potatoes, onions, coriander leaves, mint leaves, ginger paste, garlic paste, cumin powder, coriander powder, garam masala powder, and salt. Mix well.
2. Take a small portion of the mixture and shape it into a kebab.
3. Heat oil in a frying pan over medium heat.
4. Once the oil is hot, add the kebabs and fry until golden brown on both sides.
5. Remove the kebabs from the pan and place them on a paper towel to remove excess oil.
6. Serve hot with mint chutney or ketchup.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat
Serving size:
- 4-6 people
Nutritional information:
- Calories: 200
- Fat: 10g
- Carbohydrates: 25g
- Protein: 5g
Substitutions for ingredients:
- Leftover rice can be substituted with cooked quinoa or bulgur wheat.
- Boiled and mashed potatoes can be substituted with boiled and mashed sweet potatoes or yams.
- Onions can be substituted with shallots or scallions.
Variations:
- Add chopped green chilies for a spicy kick.
- Add grated cheese to the mixture for a cheesy flavor.
- Add chopped nuts like cashews or almonds for a crunchy texture.
Tips and tricks:
- Make sure the mixture is well combined before shaping into kebabs.
- Use a non-stick frying pan to avoid sticking.
- If the mixture is too soft to shape, add breadcrumbs to thicken it.
Storage instructions:
- Store leftover kebabs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the kebabs in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the kebabs on a platter with mint chutney and sliced onions.
Garnishes:
- Garnish with chopped coriander leaves or mint leaves.
Pairings:
- Serve with a side of cucumber raita or tomato salad.
Suggested side dishes:
- Cucumber raita
- Tomato salad
- Naan bread
Troubleshooting advice:
- If the kebabs are falling apart while frying, add more mashed potatoes to the mixture to bind it together.
Food safety advice:
- Make sure the leftover rice is stored in the refrigerator overnight and used within 24 hours.
Food history:
- Pakhala is a traditional dish from the Indian state of Odisha, where cooked rice is soaked in water overnight to ferment and then eaten with various accompaniments.
Flavor profiles:
- The kebabs have a savory and spicy flavor with a crispy texture on the outside and a soft texture on the inside.
Serving suggestions:
- Serve as an appetizer or as a main course with a side of salad or bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian