Poha Bhajia recipe | Vegetable Poha Bhajias
Poha Bhajias are perfect for a rainy day. These are crispy outside and soft inside. Curd imparts a nice tangy flavor to the beaten rice, while an assortment of nutritious veggies adds to the taste and volume of this poha bhajias. Tempering imparts a traditional yet tempting aroma to this delicious snack.
Ingredients:
- 1 cup beaten rice (poha)
- 1/2 cup curd
- 1/2 cup grated bottle gourd(doodhi / lauki)
- 1/2 cup carrot
- 1/4 cup boiled peas
- A pinch of Asafoetida
- 1/2 teaspoon red chilli powder
- 1 chopped green chilly
- 1 teaspoon grated ginger
- 1 teaspoon mustard seeds
- Salt to taste
- 2 teaspoon sesame seeds
- 1 teaspoon sugar
- 1/4 teaspoon turmeric powder
- 1 teaspoon oil for tempering
- oil for frying
- 5 tablespoon gram flour(besan)
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Method:
- To Make Poha Bhajias, place the poha in a sieve and hold it under running water for a few seconds.
- Keep aside for 2 minutes for the water to drain out completely.
- Combine curd and water in a boil and whisk it and add it in soaked poha.
- Cover with lid and keep aside for 20 to 25 minutes.
- Add bottle gourd, carrot, peas, salt, green chilly, ginger, red chilly powder, and gram flour and mix well and keep aside.
- For tempering, heat oil in a small pan and add asafoetida, mustard seeds.
- When seeds crackle then adds sesame seeds and saute on a medium flame for a few seconds.
- Remove from the flame and add this tempering to the poha mixture and mix well.
- Heat oil in a deep pan and drop a spoonful of the mixture using your fingers and deep fry till they turn golden brown in color from all the sides.
- Drain on an absorbent paper and keep aside.
- Our Poha Bhajia is ready to serve with green chutney or tomato ketchup.
