Crisp at the edges and tender through the middle, poha pakoda recipe | poha pakora recipe | easy & crisp veg snack is a vegetarian Indian snack made with poha / aval / avalakki / flattened rice, onion, and potato / aloo in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 20 pakoda
- Category: Snack
- Cuisine: Indian
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
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
