poha pakoda recipe | poha pakora recipe | easy & crisp veg snack with detailed photo and video recipe. a simple and easy deep fried snack recipe made with flat and thin poha and other veggies. it is an ideal evening snack recipe or perhaps you can serve these as party starters or appetisers. these are crunchy and soft and can be served as it is, but tastes great with green chutney or tomato ketchup.
i have always been a great fan of pakoda recipe, and i have posted several recipes with different ingredients. but this recipe was shared by one of my readers – sujatha verma and i was really impressed when i received it. the whole idea of pakoda recipe with thin poha is just perfect for any snack. as a matter of fact, this is my second attempt, and in my first attempt, the pakora’s dissolved while deep frying. i missed with the moisture content and poha was having more water content. hence it did not hold its shape and got dissolved while deep frying. basically, the pakora dough has to be dry for a crisp and crunchy poha pakoda.
the recipe for poha pakoda is extremely simple, without much effort, yet some tips and suggestions for it. firstly, in this recipe i have tried thin poha, you can try with medium and even thick poha. you may have to be careful while soaking and removing excess moisture. secondly, i have deep fried these pakoda in a medium flame till it reaches crisp. but you can also use appe pan with shallow fry or also pan fry. lastly, you can use these pakodas as pakora for kadi pakoda or also make curries.
finally, i request you to check my other snacks recipes collection with this post of poha pakoda recipe. recipes like, onion pakoda, aloo pakora, paneer pakora, mushroom pakora, moong dal pakoda, corn pakoda, cabbage pakora and idli pakoda recipe. in addition, do visit my other related recipes collection like,
poha pakoda video recipe:
recipe card for poha pakoda recipe:
poha pakoda recipe | poha pakora recipe | easy & crisp veg snack
Ingredients
- 1 cup poha / aval / avalakki / flattened rice, thin
- ½ onion, finely chopped
- 1 potato / aloo, boiled & cube
- ½ tsp ginger paste
- 2 chilli, finely chopped
- 2 tbsp coriander, finely chopped
- few curry leaves, chopped
- ¼ tsp kashmiri red chilli powder
- ¼ tsp ajwain / carom seeds
- ½ tsp aamchur / dry mango powder
- ½ tsp salt
- 2 tbsp peanuts, roasted & crushed
- 3 tbsp besan / gram flour
- oil for deep frying
Instructions
- firstly, wash 1 cup thin poha with enough water. do not soak thin poha, just rinse in water.
- drain off the water and rest poha for 15 minutes so that water is dropped down completely.
- now transfer the washed poha into a large mixing bowl.
- also add ½ onion, 1 boiled potato, ½ tsp ginger paste, 2 chilli, 2 tbsp coriander and few curry leaves.
- additionally add ¼ tsp chilli powder, ¼ tsp ajwain, ½ tsp aamchur and ½ tsp salt.
- further, add 2 tbsp peanuts and 3 tbsp besan.
- mix well by mashing potato.
- also, add more besan if required to form a dough.
- now grease hand with oil and prepare small ball sized.
- deep fry in hot oil stirring occasionally.
- fry until the pakora turns golden and crisp.
- finally, enjoy poha pakoda with tomato sauce.
how to make poha pakora with step by step photo:
- firstly, wash 1 cup thin poha with enough water. do not soak thin poha, just rinse in water.
- drain off the water and rest poha for 15 minutes so that water is dropped down completely.
- now transfer the washed poha into a large mixing bowl.
- also add ½ onion, 1 boiled potato, ½ tsp ginger paste, 2 chilli, 2 tbsp coriander and few curry leaves.
- additionally add ¼ tsp chilli powder, ¼ tsp ajwain, ½ tsp aamchur and ½ tsp salt.
- further, add 2 tbsp peanuts and 3 tbsp besan.
- mix well by mashing potato.
- also, add more besan if required to form a dough.
- now grease hand with oil and prepare small ball sized.
- deep fry in hot oil stirring occasionally. or preheat and bake at 180 degree celcius for 25 minutes.
- fry until the pakora turns golden and crisp.
- finally, enjoy poha pakoda with tomato sauce.
notes:
- firstly, adding crushed roasted peanuts gives crunchy bite to pakoda.
- also, you can replace besan with corn flour for more crispy pakoda.
- additionally, if using thick poha, soak until it softens.
- finally, poha pakoda recipe tastes great when served hot and crispy.