Potato Rice Crunchers

Potato Rice Crunchers are a simple one-bite appetizer that’s quick to make and great for snacking. I usually make these when I’m craving something crispy and easy. I like serving these for game days, parties, holiday gatherings, or even a casual evening at home. They turn golden and crispy when fried, with a savory flavor from the herbs and spices.

These are best served hot, but you can also prepare them ahead of time. Shape the dough into fingers, refrigerate them, and fry them just before serving.

How to Make Potato Rice Crunchers

Step-by-Step Instructions

1. In a large mixing bowl, mash the boiled potatoes until smooth. Add the cooked rice, cornflour, cumin seeds, chili flakes, oregano, salt, chopped basil, and coriander. Mix well and knead until you have a soft dough.

2. Drizzle 1 tbsp oil over the dough and gently knead it once more. Shape the dough into a ball.

3. Place the dough on a clean work surface and flatten it into a circle about ½ inch thick.

4. Using a sharp knife, trim the edges to form a neat square.

5. Cut the dough into small, finger-sized pieces.

6. Heat oil in a deep pan. Fry the potato rice fingers in batches for 4–5 minutes. Turn occasionally, until golden and crispy. Make sure not to overcrowd the pan.

7. Transfer the crunchers to a paper towel-lined plate to drain.

Serve hot with ketchup, ranch, or your favorite dipping sauce.

Richi

Potato Rice Crunchers

Potato Rice Crunchers are quick, easy, and delicious finger-food snacks that make the perfect addition to festive dinners, casual get-togethers, game days, or even a simple lunch. Made with leftover rice and potatoes, these golden, crispy bites are packed with flavor and guaranteed to satisfy your snack cravings. One bite, and they’re sure to become a crowd favorite!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Ingredients Method

Ingredients

  

• 2 large potatoes boiled and peeled
• 1 cup cooked rice leftover or freshly cooked
• 2 tbsp cornflour
• 1 tsp cumin seeds
• ½ tsp red chili flakes
• ½ tsp dried oregano
• Salt to taste
• 12 –15 fresh basil leaves finely chopped
• 1 tbsp chopped fresh coriander
• 1 tbsp oil for greasing
• Oil for frying

Method

 

1. In a large mixing bowl, mash the boiled potatoes until smooth. Add the cooked rice, cornflour, cumin seeds, chili flakes, oregano, salt, chopped basil, and coriander. Mix well and knead until you have a soft dough.
2. Drizzle 1 tbsp oil over the dough and gently knead it once more. Shape the dough into a ball.
3. Place the dough on a clean work surface and flatten it into a circle about ½ inch thick.
4. Using a sharp knife, trim the edges to form a neat square.
5. Cut the dough into small, finger-sized pieces.
6. Heat oil in a deep pan. Fry the potato rice fingers in batches for 4–5 minutes. Turn occasionally, until golden and crispy. Make sure not to overcrowd the pan.
7. Transfer the crunchers to a paper towel-lined plate to drain.