Grind soaked brown rice into a smooth paste (donâ€™t add too much water).
Itâ€™s OK if it is little coarse.
Add chickpea flour + red chili powder + onion + baking soda + cumin seeds
to the brown rice batter and mix well to form a thick paste. Make sure not
to add too much water to the batter. It should be thick.
Pour oil in the pan and heat. When the oil becomes hot, take small batches
of the pakoda batter and drop carefully into the hot oil.
Deep fry until the pakodas turn golden brown in color and remove from oil.
Place on a plate lined with paper towel to remove excess oil.
Repeat the same process with remaining batter.
Enjoy these great tasting and healthy pakodas with tea/coffee and desired
Ingredients: 2 cups brown rice
1/2 cup chickpea flour (Senagapindi, Besan)
1/2 tsp red chili powder (can be replaced with green chilies)
1 small onion, finely diced
1/2 tsp cumin seeds
A pinch of baking soda
Oil to deep fry