Leftover Rice Kebabs (Chawal ke Kabab)

Ingredients

• Leftover cooked rice: 2 cups
• Boiled potato: 1 medium
• Gram flour (besan): 2 tbsp
• Onion: 1 small, finely chopped
• Green chilli: 1-2, finely chopped
• Fresh coriander: 2 tbsp, chopped
• Ginger garlic paste: 1/2 tsp
• Salt: 1/2 tsp (less if the rice is already salted)
• Red chilli powder: 1/2 tsp
• Cumin seeds: 1/2 tsp
• Oil: 2 tbsp (for shallow frying)

Method

1. 1
   Step 1

   Put the leftover rice in a large bowl and mash it well with your hand or a spoon so the grains break.

2. 2
   Step 2

   Peel the boiled potato, grate or mash it, and mix it into the rice.

3. 3
   Step 3

   Add the onion, green chilli, coriander, ginger garlic paste, salt, red chilli, cumin and gram flour and mix everything. The mixture should hold together when pressed. If it feels soft, add 1 more tbsp of gram flour.

4. 4
   Step 4

   With slightly wet hands, divide the mixture into 8 equal balls and press each into a flat kebab.

5. 5
   Step 5

   Heat 2 tbsp oil in a tawa or frying pan over medium heat.

6. 6
   Step 6

   Fry the kebabs for 3-4 minutes on each side until golden and crisp. Flipping too early can break them, so let one side set properly first.

7. 7
   Step 7

   Serve hot with green chutney, tamarind chutney or ketchup.

Storage

Uncooked kebabs keep for 1 day in the fridge or 1 month in the freezer. Fry them straight from frozen.