Go Back
–+ servings
Print
Crispy Rice Pakora Chaat

Crispy Rice Pakora Chaat

Crispy Rice Pakora Chaat — would you believe this starts with rice? These golden, crispy pakoras are soft and fluffy on the inside, layered over a vibrant ginger-beet yogurt and topped with all the fresh, summery goodness! 🥭🌱

Every bite is a mix of crunchy, creamy, sweet, and tangy from the juicy mangoes, pops of pomegranate, chutneys, and sprouts. The ultimate crowd-pleasing chaat for your next get-together! ✨

Course Appetizer, Chaat, Snack
Cuisine Fusion, Indian
Keyword streetfood
Custom Category Appetizers, Chaat (Indian Street Food), Rice, Snacks
Prep Time 30 minutes
Cook Time 20 minutes
Servings 6
Calories 249 kcal
Author Nidhi Bothra

Ingredients

Pakoras:

  • 2 cups cooked rice
  • 1 medium potatoes , grated and squeezed well in cold water
  • 1 medium onions , finely chopped
  • 1 tsp ginger , minced
  • 1 tsp green chilies , minced
  • 3 tbsp cilantro with tender stems , finely chopped
  • 2 tbsp rice flour
  • 1/4 tsp turmeric powder
  • 1/4 tsp asafoetida powder (hing)
  • 1/4 tsp garam masala
  • salt , to taste

Fresh Masala:

  • 1 tsp fennel seeds (saunf)
  • 1 tsp coriander seeds
  • 8-10 black peppercorns
  • 2 cloves
  • 1 small mace (javitri)

Ginger Green Chili Yogurt:

  • 2 cups yogurt , whisked
  • 2 tsp sugar
  • 1 tsp salt
  • 2 tsp oil
  • 1 tsp ginger , finely minced
  • 1/2 tsp green chilies , very finely minced
  • 6-8 pcs curry leaves , finely chopped
  • 2-3 tsp fresh beetroot juice

Chaat Masala:

Chaat Toppings:

  • 1/2 cup sprouted mung beans (moong beans) , boiled
  • 1 cup mangoes , finely diced
  • 1/2 cup pomegranate seeds
  • 2 tbsp sev (bhujiya) , fine
  • mint cilantro chutney
  • tamarind chutney

Instructions

  1. Prepare the fresh masala by lightly crushing the fennel seeds, coriander seeds, black peppercorns, cloves, and mace into a coarse powder and set this aside.
  2. In a large bowl, add the boiled rice, grated potato, chopped onion, ginger and green chili, and cilantro. Add rice flour, turmeric, asafoetida, garam masala, salt, and the freshly ground masala. Mix everything well until the mixture comes together.
  3. Shape the mixture into small bite-sized balls. Heat oil and fry until golden brown and crisp on the outside. Remove and let cool on a paper towel.
  4. In a bowl, whisk the yogurt with sugar and salt until smooth. Heat oil for the tadka, then add ginger, green chili, and curry leaves, and sauté until aromatic. Pour the hot tadka over the yogurt and mix well. Add beetroot juice gradually to achieve a light pink color.
  5. Mix together the red chili powder, roasted cumin powder, black salt, and salt to prepare the chaat masala and set aside.

  6. To assemble, spread the yogurt at the base of your serving dish and arrange the crispy rice pakoras over it. Top with moong sprouts, mango, pomegranate, and sev. Drizzle green chutney and tamarind chutney, then sprinkle the prepared chaat masala on top.

  7. Serve immediately as a chaat platter or assemble into individual mini plates. Perfect for entertaining or as a vibrant summer appetizer, enjoy!

Recipe Video

Nutrition Facts
Crispy Rice Pakora Chaat
Amount Per Serving
Calories 249 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 5mg2%
Sodium 851mg37%
Potassium 567mg16%
Carbohydrates 45g15%
Fiber 5g21%
Sugar 15g17%
Protein 11g22%
Vitamin A 553IU11%
Vitamin C 55mg67%
Calcium 208mg21%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.