Poha Pakoda, Poha Pakora

Poha Pakoda, Poha Pakora

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The Poha Pakoda is a scrumptious snack that you can quickly and easily prepare in the evenings to serve with Tea or coffee.

Poha Pakoda is very simple and uses minimal ingredients, so you do not have to think twice about making it even after a busy day. After all, some days are worth celebrating, with or without a reason, and who wants to have just biscuits with their tea on such days?

So, go for this crispy and tasty Poha Pakoda snack that is sure to steal your heart with its unique mouth-feel, which combines the crunch of poha with the succulence of potatoes. Over all, a sure-shot hit with the entire family!

You can also try other Pakodas like Moong Dal and Rice Mini Pakodas or Methi Pakoda.

See step by step photos and vide of Poha Pakoda below.

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Poha Pakoda, Poha Pakora recipe - How to make Poha Pakoda, Poha Pakora

Preparation Time:    Cooking Time:    Total Time:     Makes 15 pakodas (15 pakoda )
Show me for pakodas


For Poha Pakoda
1 1/4 cups thick beaten rice (jada poha)
1/2 cup boiled and mashed potatoes
2 tbsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
1 tsp chilli powder
1/2 tsp sugar
1/2 tsp lemon juice
1/2 tsp cumin seeds (jeera)
salt to taste
oil for deep-frying

For Serving With Poha Pakoda
green chutney
tomato ketchup
For poha pakoda

    For poha pakoda
  1. Clean and wash the rice flakes in a sieve in enough water.
  2. Transfer the poha into a deep bowl, add all the other ingredients and mix well.
  3. Divide the mixture into 15 equal portions.
  4. Roll each portion into a ball.
  5. Heat the oil in a deep non-stick pan and deep-fry a few poha pakodas at a time till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
  6. Serve the poha pakodas immediately with green chutney and tomato ketchup.

Poha Aloo Pakoda Video by Tarla Dalal

Poha Pakoda, Poha Pakora recipe with step by step photos

How to make poha pakora recipe

  1. To make Poha Pakoda, first  clean and wash the rice flakes in a sieve in enough water. We have used the thick variety of poha for this recipe.
  2. Transfer the poha into a deep bowl. Ensure you do not soak the poha in water, just rinse them or else they will absorb a lot of moisture which will make it difficult to make the Poha Pakoda.
  3. Add boiled and mashed potatoes. Ensure the mashed aloo is lump-free. They help in binding together all the ingredients.
  4. Then add finely chopped coriander. They not only add a colour to the Poha Pakoda but also, enhance the taste.
  5. For spice add finely chopped green chillies. You can increase or decrease the quantity as per your requirement.
  6. We are also adding chilli powder. You can skip this completely and increase the amount of green chillies.
  7. Now add sugar and lemon juice. They provide a very nice chatpata flavour to the Poha Pakoda mixture.
  8. Finally add cumin seeds to the Poha Pakoda mixture and salt to taste.
  9. Mix very well using your hands and your poha aloo pakoda mixture is ready.
  10. Divide the Poha Pakoda mixture into 15 equal portions. Roll each portion into a ball.
  11. Heat the oil in a deep non-stick pan and deep-fry a few pakodas at a time till they turn golden brown in colour from all the sides. Depending upon the size of your pan, you can deep fry the pakoda in batches or all of them together.
  12. Turn Poha Pakodas occasionally. We want them to be crunchy and golden brown in colour.
  13. Drain Poha Aloo Pakoda on an absorbent paper.
  14. Serve immediately with green chutney and tomato ketchup. They are a perfect snack to accompany a cup of tea/coffee when it is raining outside. I love eating Poha Pakoda with khajur imli ki chutney, you can also try eating with it. 
  15. Similarly, you can make Palak Pakoda, Shingdana Bhajiya and Suran Pakoda
  16. Pakoda can also be added to kadhi to make sumptuous preparations like Palak pakoda kadhi.
  17. Using kanda and batata bhajji, you can prepare popular Mumbai roadside snacks like Bhajji Pav and Kaanda Bhajji Pav

What are Pakodas?

  1. What are Pakodas? Pakora or Pakodas are fondly called Bajjias (Bhajias) and are generally deep friend Indian snacks made using besan. Besan is mixed with Indian spices and herbs to get different flavors and taste. Sometimes, even rice flour or hot oil is added to the batter to increase the crispiness of pakoda.
    Come monsoon and our hearts start yearning for something spicy and crunchy to munch on, that’s when pakodas come into the picture. The ever popular combination of piping hot pakoda and cutting chai is a famous street food of Mumbai. Given below is the Poha Aloo Pakoda image.

Nutrient values (Abbrv) per pakoda
Energy48 cal
Protein0.4 g
Carbohydrates4.8 g
Fiber0.1 g
Fat3.1 g
Cholesterol0 mg
Sodium1.1 mg

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Poha Pakoda, Poha Pakora
 on 05 Jul 19 05:53 PM

I tried them and they are simply awesome. Perfect for evening snacks. Thank you so much, ma''am, for such delicious & easy munchies 😊😊
Poha Aloo Pakoda, Quick Evening Snack
 on 15 Jun 19 07:10 PM

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Tarla Dalal    Glad you Poha Pakoda recipe.
26 Jun 19 02:58 PM
Poha Aloo Pakoda, Quick Evening Snack
 on 09 Jun 19 08:47 PM

These pakodas are so easy and quick to make with very few ingredients.Turned out crispy and tasty.
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Tarla Dalal    Thank you for your kind words....do try more and more recipes and let us know you enjoyed them...Happy Cooking !!
10 Jun 19 08:47 AM
Poha Aloo Pakoda, Quick Evening Snack
 on 23 Feb 18 02:49 PM

I could never imagine that this pakoda recipe would taste soo good until I made it and decided to share it with my friends, they also enjoyed it...