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
1.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.
2.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.
3.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.
Asianet.in/ Desk: Asianet Online