Leftover Rice Balls
- Prep Time: 5minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Ingredients
Scale
For rice balls
- 1.5 cup cooked rice
- 1 tsp green chilli paste
- 1 tsp ginger-garlic paste
- ¼ grated cabbage
- ½ cup chopped onion
- ¼ cup chopped capsicum
- Salt to taste
- ½ tsp red chilli flakes
- ½ tsp amchur powder
- ¼ tsp garam masala
- 2 tbsp cornflour
- 2 tbsp maida
- Oil for deep frying
For masala rice balls
- 1 tbsp oil
- ½ tsp mustard seeds
- ½ tsp jeera
- Pinch of hing
- 1 tsp white sesame seeds
- 2–3 chopped green chilli
- 3–4 curry leaves
- ½ tsp turmeric powder
- 1 tbsp water
- Fried rice balls
- Some coriander leaves
For rice Manchurian
- 1 tbsp oil
- 1 tbsp chopped ginger
- 2 tbsp chopped garlic
- 1 tbsp chopped green chilli
- ¼ cup spring onion bulbs
- ¼ cup slice capsicum
- 1 tsp soya sauce
- 1 tbsp red chilli sauce
- 2 tbsp tomato ketchup
- 1 tsp vinegar
- Salt to taste
- ½ tsp black pepper
- ¼ cup + ¼ cup water
- 1 tbsp corn flour
- Chopped green onion
Instructions
Making rice balls
Preparing Rice Balls:
- In a mixing bowl, combine leftover rice with green chili paste, ginger-garlic paste, grated cabbage, chopped onion, chopped capsicum, salt, red chilli flakes, amchur powder, garam masala, cornflour, and maida until a dough forms.
- Grease your hands with oil and shape the mixture into small balls.
- Deep fry the balls in hot oil over medium flame until golden brown.
- Drain the fried balls on a wire rack and serve with tomato ketchup.
Masala Rice Balls:
- Heat oil in a pan, add mustard seeds, jeera, hing, white sesame seeds, chopped green chili, and curry leaves. Sauté briefly.
- Mix in turmeric powder and some water, then add the fried rice balls, coating them gently with the masala.
- Garnish with coriander leaves before serving.
Rice Manchurian Balls:
- In a pan, sauté chopped ginger, garlic, green chili, onion, spring onion bulbs, and capsicum slices in oil until slightly shrunk.
- Add soya sauce, chili sauce, tomato ketchup, salt, and pepper powder. Mix well.
- Pour in water and bring to a boil, then add a cornflour-water mixture to thicken the gravy.
- Add the prepared rice balls to the gravy, coating them well.
- Garnish with spring onion greens and serve hot.