Don't we all at some time or the other, cook a little too much, and then wonder what to do with the leftovers? It happens to me more often than I care to admit, and I am always on the look out for ideas to turn these leftovers into new dishes that can be made with minimum fuss. Sometimes I have these brainwaves which help me turn an ordinary upma into something unique, or to jazz up rotis into a breakfast dish. This time, though, inspiration came in the form of Tarla Dalal's cookbook - Healthy Snacks for Kids.
Today's dish is a snack that can be made in a jiffy. What's unusual about that? Well, not only is this something that you can whip up quickly, but it is also a great way to use up leftovers. Some left over rice, and chopped/grated veggies of your choice is all that you need to make a really crunchy and crisp tea time snack.
Recipe source : Tarla Dalal's Healthy Snacks for Kids
What you need:
Cooked rice - 1 cup
Carrot - 1, gratedhttp://www.blogger.com/img/blank.gif
Onion - 1, chopped fine
Green chilli - 2 or 3, minced (adjust to taste)
Corriander leaves - a handful, chopped fine
Rice flour - 1/4 cup
Water - roughly 1/4 cup
Salt - to taste
Oil - for deep frying
Mix all the ingredients together in a large bowl. Make small balls of this and deep fry in medium hot oil until well browned and crisp. Drain on to absorbent paper.
Enjoy with a cup of hot chai.
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