Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
What Are Poha Vada?
Poha vada are flattened rice cutlets that are a popular Indian snack. Vada is a savory deep-fried snack that can be prepared with different ingredients, one of which can serve as the main ingredient. This main ingredient can be lentil flour or grain products like rice flour, semolina, or even millet.
These vadas are very crispy on the outside and soft on the inside. Try them and share your experience.
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- 1 cup jada poha (thick flattened rice)
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For the tadka (tempering):
- 2 tsp oil
- 1 tsp chana dal (bengal gram), split and skinned
- 1 tsp urad dal (black gram), skinned
- 1/2 tsp rai (mustard seeds)
- 10-12 kadi patta (curry leaves)
Dry spices, condiments, etc.:
- 1 medium onion, chopped
- 1 green chilli, finely chopped
- 1 inch ginger, peeled and grated
- 1/2 tsp salt
- 1/4 tsp black pepper powder
- 1/2 tsp chilli flakes
- 1 tsp sugar
- 2 tsp dahi (yoghurt)
- oil, as needed
- Measure the poha into a colander and wash under running water for 15-20 seconds until the water runs clear. Let the water drain for a couple of minutes and transfer to a bowl. Mash coarsely and set aside.
- Prepare the tadka (tempering): To a tadka pan, add the oil and keep on low heat. Once the oil is hot, add the chana dal and fry for a few seconds. Add the urad dal, rai, saunf and kadi patta. Saute for 15-20 seconds. Pour over the tadka.
- Add all of the dry spices and condiments. Mix until well combined. Mash the poha as well until the mixture binds nicely and begin to shape into round vadas (cutlets), taking care not to turn it into a dough.
- Mould the mixture into medium-sized vadas.
- Heat the oil for frying on low-medium heat. Reduce the heat to low and fry them one at a time, as they tend to stick together, until they are half done. Then refry them until they turn crispy and golden. (Double-frying makes the vadas absorb less oil, and it also helps them turn very crisp on the outside.)
- Serve with mint coriander chutney.
© 2022 Rajan Singh Jolly