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Make Crispy Poha Pakoras For Evening Tea Instead Of Potato And Onion Snacks
- •Wash thick or medium poha thoroughly and let it sit for 5 to 7 minutes to become soft without absorbing too much water.
- •Mix the soaked poha with mashed boiled potato, chopped onions, green chilies, ginger, fresh coriander, and spices in a large bowl.
- •Add gram flour for binding and rice flour to ensure the pakoras turn out extra crispy.
- •Shape the mixture into portions and fry them on medium heat in hot oil until they turn golden brown.
- •Serve hot and crispy poha pakoras with green chutney, sweet tamarind chutney, or tomato sauce.
Key Questions Answered
To make poha pakoras, you need 1 cup of thick or medium poha, 1 boiled potato, a finely chopped onion, 2 green chilies, grated ginger, fresh coriander leaves, turmeric powder, red chili powder, garam masala, lemon juice or amchur, salt, 2 tablespoons of gram flour (besan), 1 tablespoon of rice flour, and oil for frying.
Put the poha in a strainer and wash it thoroughly with clean water, then leave it for 5-7 minutes to become slightly soft. Ensure the poha does not retain too much water, as excess moisture can make the pakora mixture loose and prevent the pakoras from holding their shape.
Heat oil in a pan, shape small portions of the mixture into pakoras, and drop them into the oil. Fry them on a medium flame to ensure they turn golden brown on the outside and cook evenly on the inside without burning quickly.
