Looking for a delicious and easy snack that’s perfect for tea time? Look no further than Poha Vada! This recipe transforms humble flattened rice into crispy, savory fritters that everyone will love. With just a few simple ingredients, you can whip up a batch of these golden-brown treats in no time.
Ingredients You’ll Need
Here’s what goes into making these delightful Poha Vada:
- Poha (Flattened Rice): 1 small bowl (use thick variety for best results)
- Onion (Pyaj): 1 medium, finely chopped
- Green Coriander (Hara Dhaniya): 2-3 tablespoons, finely chopped
- Gram Flour (Besan Aata): 2 tablespoons (this helps bind the mixture)
- Cumin Seeds (Zira): 1 teaspoon
- Turmeric Powder (Haldi): ½ teaspoon
- Salt (Namak): To taste
- Carom Seeds (Ajwain): ½ teaspoon (optional, for digestion and flavor)
- Oil: For deep frying (plus 2 tablespoons for the mixture if using thick poha)
Step-by-Step Guide to Making Poha Vada
Follow these simple instructions to create your perfect Poha Vada:
1. Prepare the Poha
- First, take your small bowl of poha. Rinse it thoroughly under running water using a colander. This washes away any impurities and starts to soften the poha.
- Once rinsed, let the poha sit in the colander for about 5-7 minutes. This allows it to absorb the remaining water and become soft and fluffy. Make sure to drain all excess water; the poha should be moist but not soggy.
- Transfer the softened poha to a large mixing bowl. Gently mash it with your hands or a potato masher until it forms a soft, pliable dough-like consistency.
2. Combine the Ingredients
- Add the finely chopped onion and hara dhaniya to the mashed poha.
- Next, sprinkle in the zira, haldi, namak, and ajwain (if using).
- Now, add the besan aata. This acts as a binding agent, helping the vadas hold their shape while frying.
- If your poha mixture feels too dry and crumbly, you can add 1-2 tablespoons of the oil (from the frying oil amount) to the mixture. This is often helpful with thick poha. Mix everything very well until all ingredients are evenly combined and you have a firm dough.
3. Shape the Vadas
- Lightly grease your palms with a little oil.
- Take small portions of the poha mixture and roll them into lemon-sized balls.
- Gently flatten each ball between your palms to give it a disc or vada shape. You can also make a small hole in the center, similar to a Medu Vada, for even cooking.
- Repeat this process with the remaining mixture.
4. Fry the Vadas
- Heat enough oil in a deep pan or kadai for deep frying. The oil should be hot, but not smoking. You can test it by dropping a tiny piece of the mixture; it should sizzle and rise immediately.
- Carefully slide the shaped vadas into the hot oil, frying them in batches to avoid overcrowding the pan. Overcrowding can lower the oil temperature and make the vadas soggy.
- Fry the vadas on a medium flame, turning them occasionally, until they turn golden brown and crispy on all sides. Frying on medium flame ensures they cook through without burning the outside.
- Once golden and crisp, remove the vadas using a slotted spoon and place them on a plate lined with kitchen paper to drain any excess oil.
Serving Suggestions
Serve your hot and crispy Poha Vada immediately with your favorite green chutney, coconut chutney, or even a simple tomato ketchup. They make a fantastic snack for monsoon evenings or any time you crave something quick and delicious!
Enjoy your homemade Poha Vada!