Ingredients with Measurements:
- 1 cup poha (flattened rice)
- 1/2 cup besan (gram flour)
- 1/4 cup rice flour
- 1/2 tsp cumin seeds
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- 1/4 tsp baking soda
- Salt to taste
- Water as needed
- Oil for frying
Special Equipment Needed:
- Deep frying pan
- Mixing bowl
- Slotted spoon
Step-by-Step Instructions:
1. Rinse the poha in a colander under running water for a minute. Drain and keep aside.
2. In a mixing bowl, add besan, rice flour, cumin seeds, coriander powder, turmeric powder, red chili powder, baking soda, and salt. Mix well.
3. Add water gradually to make a smooth batter. The batter should not be too thick or too thin.
4. Add the rinsed poha to the batter and mix well.
5. Heat oil in a deep frying pan over medium heat.
6. Drop spoonfuls of the batter into the hot oil and fry until golden brown.
7. Remove the pakoras from the oil using a slotted spoon and drain on a paper towel to remove excess oil.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for frying
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 6g
Substitutions for ingredients:
- Instead of poha, you can use flattened rice flakes or beaten rice.
- Instead of besan, you can use chickpea flour.
- Instead of rice flour, you can use corn flour.
Variations:
- Add chopped onions, green chilies, and coriander leaves to the batter for extra flavor.
- Add grated cheese to the batter for a cheesy twist.
- Add chopped spinach or fenugreek leaves to the batter for a healthy version.
Tips and Tricks:
- Do not soak the poha for too long, or it will become mushy.
- The batter should be of a dropping consistency, not too thick or too thin.
- Fry the pakoras in small batches to avoid overcrowding the pan.
- Serve hot with chutney or ketchup.
Storage Instructions:
Store the leftover pakoras in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat the pakoras in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation Ideas:
Serve the pakoras on a platter with chutney or ketchup on the side.
Garnishes:
Garnish with chopped coriander leaves and grated coconut.
Pairings:
Pair with masala chai or ginger tea.
Suggested Side Dishes:
Serve with a side of salad or raita.
Troubleshooting Advice:
- If the batter is too thick, add more water to adjust the consistency.
- If the pakoras are not crispy, increase the heat and fry for a few more minutes.
Food Safety Advice:
- Use fresh ingredients.
- Make sure the oil is hot enough before frying.
- Do not overcrowd the pan while frying.
Food History:
Poha pakora is a popular snack in India, especially in the western states of Maharashtra and Gujarat.
Flavor Profiles:
The pakoras are crispy on the outside and soft on the inside with a mild spicy flavor.
Serving Suggestions:
Serve as a snack or appetizer.
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Region: Indian