POHA VADA

                       POHA VADA

                                    (Yield: 10 Medium size Poha Vada)

Poha vada is simple and quick to prepare.

Poha is soaked in enough water to soften it then mixed with onions and with aromatic Indian spices and bind with rice flour and yogurt to make vada dough and deep fried until golden brown and crispy.

INGREDIENTS:

·      1 cup Dry Thick Poha (Thick Beaten Rice, Thick Flattened Rice)

·      ¾ cup Onions, chopped

·      4-6 Curry Leaves, tear into small pieces

·      2-3 Green Chilies or as per taste, chopped

·      1 T Coriander Leaves, chopped

·      ¾ tsp. Cumin Seeds

·      1 Pinch Asafoetida

·      ¾ tsp. Kashmiri Red Chili Powder or as per taste

·      ½ tsp. Coriander Powder

·      ¼ tsp. Cumin Powder

·      1/8 tsp. Aamchur Powder or ½ tsp. Lemon Juice

·      ¼ tsp. Chat Masala

·      ½ tsp. Garam Masala

·      1 ½ tsp. Sugar

·      ½ tsp. Salt or as per taste

·      3 T Rice Flour

·      2-3 T Yogurt to bind poha mixture, amount of yogurt will depend on moisture content in poha

·      Oil for deep frying

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LET’S COOK:

Wash poha 1-2 time to remove loose white fuzz and soak in enough water for 4 minutes or until poha turns just soft to the touch.

Drain poha in colander and let it drain for 10 minutes.

In a bowl combine all ingredients except rice flour and yogurt and mix and mash poha.

Sprinkle rice flour on poha mixture and mix well.

Add 1-tablespoon yogurt at a time and bind mixture into thick dough.

Heat enough oil in a pan on medium high heat.

Divide the dough into small lemon size balls and shape them into vada/patties.

Gently drop 4-5 vada at a time and fry until golden brown and crispy.

Place on paper napkin to absorb extra oil.

Serve hot Poha Vada with chutney of your choice.

Enjoy…

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