Poha Nashta
Directions
- 1Soak 2 cups of poha in water for 5 minutes until it becomes soft.
- 2Discard the soak water and mash the poha with your hands.
- 3Add ½ tsp cumin, 1 tbsp whole coriander (crushed by hand), ½ tsp carom seeds, ½ tsp fennel seeds, ½ tsp black pepper, salt to taste, ½ tsp asafoetida, ½ tsp turmeric powder, and 1 tsp red chili powder to the mashed poha.
- 4Add 2-3 tablespoons of gram flour to the mixture.
- 5Add 5-10 curry leaves, either torn or finely chopped.
- 6Add all previously chopped vegetables (ginger, green chili, onion, cabbage) to the bowl.
- 7Mix all the ingredients well with your hands until combined.
- 8Add chopped green coriander and mix it in.
- 9Form small balls or stick shapes from the mixture.
- 10Heat oil to medium to high temperature for deep frying.
- 11Carefully place the poha balls into the hot oil.
- 12Once stable, gently lift the poha balls to ensure even frying.
- 13Fry until they achieve a perfect golden color.
- 14Remove the fried poha nashta from the oil and place them on a tray lined with paper to absorb excess oil.
Ingredients
- 2 cups Poha
- 0.5 tsp Cumin
- 1 tbsp Whole coriander
- 0.5 tsp Carom seed (Ajwain)
- 0.5 tsp Fennel Seeds
- 0.5 tsp Black pepper
- to taste Salt
- 0.5 tsp Asafoetida
- 0.5 tsp Turmeric powder
- 1 tsp Red chili powder
- 2 tbsp Gram flour
- 5 Curry leaves
- Chopped vegetables (ginger, green chili, onion, cabbage)
- Green coriander
Equipment
BowlFrying panSpatula
Tips
- Ensure the oil temperature is medium to high for deep frying.
Related recipes
Hotel Tiffin Sambar
Indian · Soup
Lamb Korma
Indian · Soup
Palestinian Msalfan
Indian · Soup
Slow Cooker Squash Soup
Indian · Soup
Maggi Noodle Masala Tastemaker
Indian · Soup
Talahu Gosht
Indian · Soup
Mum's secret red chilli mix
Indian · Soup
Degi Style Aloo Chicken Shourba
Indian · Soup
Chicken Shanwari
Indian · Soup
Mutton Qeema
Indian · Soup
Boneless White Butter Chicken
Indian · Soup
Curry powder
Indian · Soup