Spiced Rice Fritters with Tangy Chutney

Ingredients

In the original Montenegrin dish, Priganice, the fritters are typically made with flour, yeast, and milk. However, in this adapted recipe, we have replaced the flour with gram flour, which is commonly used in North East Indian cuisine. Additionally, we have incorporated a blend of traditional Indian spices to infuse the fritters with the distinct flavors of the region. The tangy chutney, made with tamarind and mint, is a unique addition that enhances the overall taste and complements the fritters perfectly. We alse have the original recipe for Priganice, so you can check it out.

• 2 cups (400g) cooked rice 2 cups (400g) cooked rice
• 1 cup (120g) gram flour (besan) 1 cup (120g) gram flour (besan)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1/4 cup (15g) fresh coriander leaves, chopped 1/4 cup (15g) fresh coriander leaves, chopped
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• Oil for deep frying Oil for deep frying
• For the tangy chutney: For the tangy chutney:
• 1/2 cup (60g) tamarind pulp 1/2 cup (60g) tamarind pulp
• 1/4 cup (15g) fresh mint leaves 1/4 cup (15g) fresh mint leaves
• 1 teaspoon roasted cumin powder 1 teaspoon roasted cumin powder
• 1/2 teaspoon black salt 1/2 teaspoon black salt
• 1/4 teaspoon red chili powder 1/4 teaspoon red chili powder
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, mash the cooked rice using a fork or your hands until it becomes a coarse paste.
2. 2.
   Add gram flour, chopped onion, green chilies, coriander leaves, ginger paste, garlic paste, cumin powder, turmeric powder, red chili powder, and salt to the mashed rice. Mix well to combine all the ingredients.
3. 3.
   Heat oil in a deep pan or kadai over medium heat.
4. 4.
   Take small portions of the rice mixture and shape them into small fritters or balls.
5. 5.
   Carefully drop the fritters into the hot oil and fry until they turn golden brown and crispy. Remove them from the oil using a slotted spoon and drain on a paper towel to remove excess oil.
6. 6.
   For the tangy chutney, blend tamarind pulp, mint leaves, roasted cumin powder, black salt, red chili powder, and salt in a blender until smooth.
7. 7.
   Serve the Spiced Rice Fritters hot with the tangy chutney on the side.

Treat your ingredients with care...

• Rice — Ensure that the cooked rice is slightly sticky, as it helps in binding the fritters together.
• Gram flour — If you don't have gram flour, you can substitute it with chickpea flour or lentil flour for a similar texture and taste.
• Tamarind pulp — Soak tamarind in warm water for 10 minutes, then extract the pulp by squeezing it with your hands. Discard the seeds and fibers before using.

Tips & Tricks

• For extra crunch, you can add finely chopped vegetables like carrots or bell peppers to the rice mixture.
• Adjust the spice level according to your preference by increasing or decreasing the amount of green chilies and red chili powder.
• Make sure the oil is hot enough before frying the fritters to ensure they cook evenly and become crispy.
• Serve the fritters immediately after frying to enjoy them at their best texture and flavor.
• The tangy chutney can be stored in the refrigerator for up to a week and can be used as a dip for various snacks.

Serving advice

Serve the Spiced Rice Fritters as a snack or appetizer. They can be enjoyed on their own or with the tangy chutney. Garnish with fresh coriander leaves for an added touch of freshness.

Presentation advice

Arrange the Spiced Rice Fritters on a platter, garnish with coriander leaves, and place a small bowl of tangy chutney in the center. This will create an inviting presentation and make it easier for guests to serve themselves.