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Pohe ke Vada | Aval Vada | Poha Pakora | Poha Bhajiya |
Tarla Dalal
06 December, 2024
Table of Content
Pohe ke Vada | Aval Vada | Poha Pakora | Poha Bhajiya | Poha cutlets |
These delightful Pohe Ke Vade, or poha cutlets, offer a savory and slightly tangy snack, transforming humble ingredients like flattened rice and split green gram into crispy, golden-brown fritters. The preparation begins with soaking the green moong dal, allowing it to soften and lose its raw edge. This step is crucial for achieving a smoother texture and ensuring the dal cooks through evenly during the frying process. Simultaneously, the beaten rice, or poha, is briefly washed and left to drain. This gentle washing removes any excess starch without making the poha overly soggy, maintaining its ability to bind the other ingredients effectively.
Once the moong dal has soaked and the poha has drained, the stage is set to combine the various elements that contribute to the unique flavor and texture of these vadas. The softened green moong dal, along with the slightly softened poha, forms the base of the mixture. Finely chopped spinach and coriander introduce a refreshing green hue and earthy notes, adding both visual appeal and nutritional value. The inclusion of finely chopped green chilies provides a welcome kick of heat, which can be adjusted according to personal preference.
The addition of lemon juice and sugar introduces a delightful sweet and sour interplay, characteristic of many Indian snacks. The lemon juice not only adds a tangy zest but also helps to balance the richness of the fried fritters. The sugar, in a small quantity, enhances the overall flavor profile without making the vadas overtly sweet. Salt is added to taste, harmonizing all the individual flavors. The combination of these ingredients creates a well-rounded and palatable mixture that is ready to be shaped and fried.
The process of shaping the mixture into small, flattened discs or cutlets ensures even cooking and a satisfying texture. Dividing the mixture into twenty equal portions allows for consistency in size and frying time. Gently rolling each portion into a round ball and then flattening it between the palms creates the characteristic vada or cutlet shape, providing a larger surface area for achieving that desirable golden-brown crispiness during frying.
Deep-frying is the traditional method for cooking these Pohe Ke Vade, imparting a delightful crunch and a rich, savory flavor. Heating the oil in a deep kadhai to the correct temperature is essential for achieving perfectly cooked fritters. The vadas are then carefully added to the hot oil and fried until they turn a beautiful golden brown on all sides, indicating that they are cooked through and have developed a crispy exterior.
Finally, the golden-brown Pohe Ke Vade are drained on absorbent paper to remove any excess oil, resulting in a less greasy and more enjoyable snack. Served hot with a vibrant green chutney, such as mint-coriander chutney, these poha cutlets make for a delicious and satisfying tea-time treat or a flavorful appetizer. The combination of textures – the crispy exterior giving way to a soft, flavorful interior – along with the balanced sweet, sour, and spicy notes, makes these vadas a truly delightful culinary experience.
Tags
Preparation Time
10 Mins
Cooking Time
15 Mins
Total Time
25 Mins
Makes
20 vadas
Ingredients
Main Ingredients
2 tbsp green moong dal (split green gram)
1 1/2 cups beaten rice (poha)
4 tbsp finely chopped spinach (palak)
1 tbsp finely chopped coriander (dhania)
2 tsp lemon juice
2 tsp sugar
2 tsp finely chopped green chillies
salt to taste
oil for deep-frying
For Serving
Method
For Pohe Ke Vade
- Soak the green moong dal in enough water for 1 hour. Drain well and keep aside.
- Wash the beaten rice and keep aside to drain for 10 minutes.
- Combine all the ingredients in a bowl and mix well.
- Divide the mixture into 20 equal portions and roll each portion into a round ball and flatten it between your palms.
- Heat the oil in a deep kadhai and deep-fry the vadas till they turn golden brown in colour from all the sides.
- Drain on absorbent paper.
- Serve Pohe Ke Vade hot with green chutney.
Pohe Ke Vade recipe with step by step photos
Nutrient values (Abbrv)per plate
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vinalbhalerao
March 13, 2025, midnight
Easy to make recipe. Not to grind the moong dal as it adds cripsyness to the vadas. And make them taste very good.
