Place 2 cups of cooked leftover rice in a mixing bowl and lightly mash it until the grains are partly broken but still textured.

Add 1/2 cup chickpea flour and 1/4 cup plain yogurt to the mashed rice.

Add the chopped onion and fresh coriander, then mix them through the rice mixture.

Season the mixture with salt, red chili powder, chaat masala, ground coriander, ground cumin, and ground black pepper.

Mix and lightly mash the batter until it holds together; do not add water.

Shape the mixture into small round balls, about 1 tablespoon each.

Heat the vegetable oil in a frying pan over medium heat until hot enough for deep-frying.

Fry the rice balls in batches for 3 to 4 minutes, turning them until they are evenly golden brown and crisp.

Lift the pakoras from the oil and drain them on paper towels.

Arrange the hot rice pakoras on a serving plate and garnish with grated cheese and chaat masala for serving.