What’s here? : – Are you someone who is bored with that Kanda Poha or Maharashtrian Poha style recipe? Do you want to know what more interesting you can cook with Poha or Chivda? If yes then read some quick and tasty Poha recipes from Cutlets to Pakoda. Learn about some great Poha recipes and make your morning and evening snacks delicious and interesting.
All Indians have some common foods that are cooked in almost every kitchen. One of them is Poha. I think everyone likes to eat Poha, with rich, crunchy and delicious flavors. Now there are many ways to cook Poha. It is not limited to one recipe but you can use Poha in many styles. How you can make Poha Cutlets, Poha Pakoda, and many other things are going to explain in this blog.
So, read this food and health guide, we’ll show you some ways to make amazing Poha recipes in just ten-fifteen minutes. So, find out some interesting use of Poha.
Why Maximum India Families Love Eating Poha?
Poha is flat rice, widely eaten in various forms throughout India. It is soaked, flattened, sieved and dried to turn into final Poha that we eat. There are many simple ways in which Poha is used like when lightly sautéed with turmeric, spices, curry leaves, and peanuts, it becomes standard Poha we have in our breakfast. Some just fry it in a small quantity of oil and mix coconut pieces, dry fruits, and stored as crunchy chivda for evening tea. In other parts of the country, it can also be eaten raw by adding Darcy or milk and sugar called (Dahi Chivda.) It is a light food that is also healthy at the same time. Now, let’s walk you through the simple and quick cook Poha recipes that all can try.
The Best 5 Ways to Make Poha Snacks for Breakfast and Evening
A. Crunchy and Yummy Poha Pakoda in 10-15 mins
The recipe for Poha Pakoda is easy to make and try. In a few steps, your delicious Poha Pakoda will be ready.
About Some Things You Need to be Careful
- Careful when soaking and removing excess water.
- Fry all Pakoda in a medium flame until it becomes crispy.
- If you want, you can use the Appe pan with a shallow fryer or with a pan.
- Finely Chopped onions and boiled Potatoes.
- ½ tsp ginger paste and two chopped chilies.
- 7-8 curry leaves and ¼ tsp Kashmiri chili powder.
- ½ tsp ajwain and amchoor powder.
- Salt as per the taste and 2 tsp peanuts (roasted and crushed)
- Besan and oil for frying.
The Quick Recipe to Make Poha Pakoda
- First, wash 1 cup of thin Poha with enough water. Do not add to much water in the Poha, rinse with water.
- Now drain the water from Poha properly and let it get settle for 15 mins.
- After 15 mins, it’s time to transfer the washed Poha to a large mixing bowl.
- Add ½ onion, one boiled potato, 1/2 teaspoon ginger paste, 2 chilies, two tablespoons coriander, and a small number of curry leaves.
- After that, add 1/4 teaspoon chili powder, 1/4 teaspoon vermouth, ½ teaspoon Ike, and ½ teaspoon salt.
- Now, mix two tablespoons of peanuts with three tablespoons of Besan, then mash the mashed potatoes and mix well. (You can add more Besan to the dough as needed)
- Lubricate your hands with oil and prepare small balls.
- Sometimes it is deep-fried in hot oil and then turns golden brown and crispy.
- Finally, enjoy Poha Pakoda of tomato sauce.
B. Healthy and Tasty Poha Cutlets
Cook the Poha Cutlet recipe step by step and eat a yummy and healthy snack. There are many variations of the simple cutlets recipe, which can prepare with bread, corn, mixed vegetables, and cheese.
For Cutlet Filling:-
- 1 cup thin Poha
- 2 Boiled and mashed potatoes.
- ½ tsp Turmeric, Kashmiri red chili, Garam masala, chat masala
- ¼ Amchoor powder, crushed black pepper
- ½ ginger – garlic paste,
- 1 tsp corn-flour
- Chopped coriander leaves
- 1 cup bread crumbs
For Maida and the corn-flour batter:
- 2 tbsp corn-flour
- 1 tbsp Maida
- ¼ black pepper, salt (as per taste,) and water to make a soft batter.
The Simple Poha cutlet Recipe
- First, add 1 cup of washed Poha water and two cooked mashed potatoes.
- Then, mix and add ¼ teaspoon turmeric, ½ teaspoon chili powder, ½ teaspoon garam masala powder, ¼ teaspoon Amchoor, ½ teaspoon Chaat masala, ½ teaspoon ginger garlic paste, and ¼ teaspoon pepper.
- After that, add a tablespoon of cornmeal, 1/2 tablespoon of salt, and two tablespoons of coriander leaves.
- Now, fully combine to ensure dough formation.
- Prepare a small ball-sized meatloaf and lubricate it with oil.
- Then, immerse the corn-flour and wrap all the flour with bread crumbs.
- Now it is shallow or deep-fried in hot oil or deep-fried in a pan.
- Fry over medium heat until it turns golden brown.
- Finally, serve Poha pork chops with mint dip or tomato sauce.