Poha Bhajias


by
Poha Bhajias


Added to 44 cookbooks   This recipe has been viewed 34322 times

Crispy outside and soft inside, these scrumptious Poha Bhajias are perfect for a rainy day. Curd imparts a nice tangy flavour to the beaten rice, while an assortment of nutritious veggies add to the taste and volume of these bhajias. The curd also plays an important role in increasingly the crispiness of these besan-bound bhajias, while the tempering imparts a traditional yet tempting aroma to this delicious snack.

Add your private note

Poha Bhajias recipe - How to make Poha Bhajias

Preparation Time:    Cooking Time:    Total Time:     Makes 30 bhajias (30 bhajia )
Show me for bhajias

Ingredients
1 cup beaten rice (poha)
1/2 cup whisked curds (dahi) dissolved in 1/2 cup of water
1/2 cup grated bottle gourd (doodhi / lauki)
1/2 cup grated carrot
1/4 cup boiled green peas
1 tsp ginger-green chilli paste
1 tsp sugar
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
5 tbsp besan (bengal gram flour)
salt to taste

For The Tempering
1 tsp oil
1 tsp mustard seeds ( rai / sarson)
2 tsp sesame seeds (til)
2 pinches of asafoetida (hing)

Other Ingredients
oil for deep-frying

For Serving
tomato ketchup
Method
  1. Place the poha in a sieve and hold it under running water for a few seconds. Keep aside for 2 minutes for the water to drain out completely.
  2. Combine the soaked and drained poha, curds-water mixture in a deep bowl , mix well and cover and keep aside for 20 to 25 minutes.
  3. Add all the remaining ingredients and ¼ cup water, mix well and keep aside.
  4. For the tempering, heat the oil in a small pan and add the mustard seeds.
  5. When the seeds crackle, add the sesame seeds and asafoetida, and sauté on a medium flame for a few seconds.
  6. Remove from flame, add this tempering to the poha mixture and mix well.
  7. Heat the oil in a deep kadhai and drop spoonfuls of the mixture using your fingers and deep-fry, a few at a time, till they turn golden brown in colour from all the sides.
  8. Repeat with the remaining mixture to make more bhajias. Drain on an absorbent paper and keep aside.
  9. Serve immediately with tomato ketchup

Nutrient values per bhajia
Energy52 cal
Protein0.9 g
Carbohydrates3.8 g
Fiber0.6 g
Fat3.6 g
Cholesterol0 mg
Vitamin A65.8 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.2 mg
Vitamin C0.2 mg
Folic Acid4.2 mcg
Calcium12.5 mg
Iron0.6 mg
Magnesium0 mg
Phosphorus0 mg
Sodium3.3 mg
Potassium28 mg
Zinc0.1 mg

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews