Sylheti-style Spiced Rice Balls

Ingredients

In the Sylheti adaptation of Conconete, we incorporate the distinct flavors of Sylheti cuisine by using local spices and herbs. The original Mexican dish is typically made with ingredients like chili peppers and Mexican spices, whereas the Sylheti version incorporates spices such as cumin, coriander, and turmeric to create a unique flavor profile. Additionally, the cooking technique is modified to deep-frying instead of baking, resulting in a crispy texture. We alse have the original recipe for Conconete, so you can check it out.

• 2 cups (400g) cooked rice 2 cups (400g) cooked rice
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 green chili, finely chopped 1 green chili, finely chopped
• 2 tablespoons fresh coriander leaves, chopped 2 tablespoons fresh coriander leaves, chopped
• Salt to taste Salt to taste
• Vegetable oil for deep frying Vegetable oil for deep frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 32g, 1g
• Protein: 3g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the cooked rice, cumin powder, coriander powder, turmeric powder, ginger paste, garlic paste, green chili, fresh coriander leaves, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a small portion of the mixture and shape it into a small ball using your hands. Repeat this process with the remaining mixture.
3. 3.
   Heat vegetable oil in a deep pan or kadai over medium heat.
4. 4.
   Carefully drop the shaped rice balls into the hot oil and fry until they turn golden brown and crispy.
5. 5.
   Remove the fried rice balls from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
6. 6.
   Serve the Sylheti-style Spiced Rice Balls hot as a snack or appetizer.

Treat your ingredients with care...

• Rice — Use cooked rice that has cooled down completely to ensure the rice balls hold their shape better.
• Cumin powder — Toasting the cumin seeds before grinding them into powder enhances their flavor.
• Turmeric powder — Add a pinch of black pepper to the turmeric powder to increase its bioavailability.
• Green chili — Adjust the amount of green chili according to your spice preference.
• Fresh coriander leaves — Finely chop the coriander leaves for a burst of freshness in every bite.

Tips & Tricks

• For an extra kick of flavor, add a pinch of garam masala to the rice mixture.
• If you prefer a milder taste, reduce the amount of spices used.
• Serve the Spiced Rice Balls with a tangy tamarind chutney or mint yogurt dip for a delightful combination of flavors.
• To make the rice balls more visually appealing, you can roll them in sesame seeds before frying.
• If you don't have fresh coriander leaves, you can substitute with dried coriander leaves (cilantro).

Serving advice

Serve the Sylheti-style Spiced Rice Balls as a snack or appetizer with your favorite chutney or dip. They can also be enjoyed as a side dish with a main course meal.

Presentation advice

Arrange the golden-brown Spiced Rice Balls on a platter and garnish with fresh coriander leaves. Serve them alongside a vibrant chutney or dip to enhance the visual appeal.