Rice Balls made with Pulao – left over pulao, chopped onions, capsicum, green chili and some cheese and we are ready to face rains in march 😉

Peas pulao, mix veg pulao is much liked for lunch by my hubby and me but kids just have to see some vegetable in it and they will not taste even a spoon of it. I have tried everything and failed.

But these rice balls (made with same left over pulao) they will finish in minutes.

I really like this kind of recipes where we can create a new dish out of some leftover dish. And if the taste of new dish is so amazing then what is left to complain 😉

How to make Rice balls made with pulao

Preparation time: 5 minutes
Cooking time: 15 minutes
makes 16 balls

Ingredients:
2 cups leftover pulao/rice
1 onion chopped
1 small capsicum chopped ( you can use green, red yellow )
1 green chili seeds removed and chopped
1 tbsp chopped coriander
2 cheese cubes grated
Salt and pepper to taste (taste before adding as pulao and cheese already have salt)

2 tbsp plain flour/ maida
water to make a thick paste

Breadcrumbs to roll balls

oil for deep frying

Note: Leftover pulav had potato, cauliflower, carrot, and peas. that is why I have not added them separately. If you are making these balls with plain rice feel free to add as many vegetables as you like. your kids will still devour these rice balls.

To make Rice balls made with pulao

Mash pulao with your hands. Add chopped onions, capsicum, green chilies, coriander leaves.

Add grated cheese, salt, and pepper. you will have to taste the pulao first and add salt and pepper accordingly. Mix everything thoroughly.

 

Make small balls by rolling the mixture in your hands. I got around 16 balls but the number of balls will depend on the size you make.

Make a thick paste of plain flour with water. Dip rice balls in the flour paste.

Roll the balls in the breadcrumbs so that they are coated uniformly.

All the balls are ready for frying. you can keep these in the fridge for some time and deep fry them just before serving.

Tasty yummy irresistible rice balls are ready. Serve them with green chutney, tomato ketchup or tomato salsa.