Poha Bhajias Video Video by Tarla Dalal
This page has been viewed 2708 times
Poha Bhajias Recipe (Poha Pakoda With Doodhi) Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
20 Mins
Total Time
30 Mins
Makes
4.00 servings
Ingredients
For Poha Bhajias
1 cup beaten rice (poha)
1/2 cup whisked curds (dahi) mixed with 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 For Poha Bhajias
oil for deep-frying
For Serving With Poha Bhajias
Method
- To make the poha bhajias , 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 poha bhajias. Drain on an absorbent paper and keep aside.
- Serve the poha bhajias immediately with tomato ketchup or green chutney.
See step by step images of Poha Bhajias
