Poha Bhajias Video
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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.
Recipe Description for Poha Bhajias
- To make the {span class="bold1"}poha bhajias{/span} , 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.
- Combine the soaked and drained poha, curds-water mixture in a deep bowl, mix well. Cover with a lid and keep aside for 20 to 25 minutes.
- Add all the remaining ingredients, mix well and keep aside.
- For the tempering, heat the oil in a small pan and add the mustard seeds.
- When the seeds crackle, add the sesame seeds and asafoetida, and sauté on a medium flame for a few seconds.
- Remove from flame, add this tempering to the poha mixture and mix well.
- 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.
- Repeat with the remaining mixture to make more {span class="bold1"}poha bhajias{/span}. Drain on an absorbent paper and keep aside.
- Serve the {span class="bold1"}poha bhajias{/span} immediately with tomato ketchup or green chutney.
See step by step images of Poha Bhajias Recipe
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