• Prep Time 10-15 minutes
  • Cook Time 25-30 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Delicious way to use up leftover rice.


  • Rice leftover – 2 cups
  • Thick yogurt – 3 cups
  • Ginger finely chopped – 1 teaspoon
  • Oil – To deep fry
  • Green chilies – 3 no
  • Fresh coriander leaves – 5-6 sprigs
  • Salt – To taste
  • Red chili powder – ¾ teaspoon
  • Roasted cumin powder – ¾ teaspoon
  • Black salt – 1 ¼ teaspoon
  • Curd chillies – 6 no
  • Mustard oil – 1 ¼ tablespoons
  • Cumin seeds – 1 teaspoon
  • Fenugreek seeds – ¼ teaspoon
  • Curry leaves – 7-8 no



  1. Put ginger in a bowl and add rice.
  2. Heat sufficient oil in a kadai
  3. Finely chop green chillies and add to the bowl. Finely chop coriander leaves and add to the bowl. Add salt, ½ tsp red chilli powder, ½ tsp cumin powder and ¼ tsp black salt and mash as you mix. You can also mash it in the mixer
  4. Shape the mixture into round balls and flatten them slightly. Gently slide them into hot oil and deep fry till crisp on the outside. Drain on absorbent paper.
  5. Put the curd chillies into the hot oil and deep fry till crisp. Drain them on absorbent paper.
  6. Put the yogurt in a large bowl, add salt and 1 tsp black salt and whisk together till well blended.
  7. For tempering heat mustard oil in a non-stick pan.
  8. While the oil is getting hot, for each portion put 3-4 tbsps yogurt in serving bowls, arrange some fried wade over it. Put some more yogurt over the wade
  9. When the oil is hot add cumin seeds, fenugreek seeds, curry leaves, ¼ tsp red chilli powder and ¼ tsp cumin powder and mix. Switch off the heat and pour the tempering over the wades in the serving bowl
  10. Crush 1-2 fried curd chillies and sprinkle on top. Garnish with a small sprig of fresh coriander leaves and serve immediately

You may also like

4 People Yield
15 mins 4 People Yield
10 mins 4 People Yield
Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

Leave a Reply

Your email address will not be published. Required fields are marked *

two + fourteen =