Poha Vada

 

            These Poha (Beaten rice) Vada are an ideal tea-time snack. They can also be served as appetizers along with tomato ketchup or green chutney. They are very easy to make and very delicious at the same time. 

          For a healthier version I have used Brown Poha and boiled Raw Banana instead of potatoes. Finely chopped mixed veggies too were added to make them more nutritious. The addition of peanuts gives a bit of a crunch to the end product and the roasted chana dal powder, a binding to the vadas. For a vegetarian version, you can skip the egg and use a slurry of besan or simply skip both and shallow fry them. So check out the step by step pictorial recipe to prepare this party snack.

   

• 1 cup brown poha (beaten rice)
• 2 raw bananas, boiled, peeled & mashed
• 1/2 cup chopped mixed veggies (beans, carrots, capsicums & green peas)
• 2 tbsp. roasted peanuts, coarsely ground
• 2 tbsp. roasted & powdered chana dal (Bengal gram)
• 1 small onion, finely chopped
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• handful of coriander leaves, chopped
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. chaat masala
• salt to taste
• 1 egg, beaten
• oil to deep fry

          Wash the poha for a few seconds and keep aside for 10 minutes so that it becomes soft. 

           Mix the poha and all the other ingredients (except egg & oil) and knead into a dough. Divide this mix into equal portions. 

           Take each portion and shape into a round flat patty. Do the same with the rest of the mix. Refrigerate for a couple of minutes. 

          Heat oil in a pan / kadai. Dip them one by one in the egg mix and deep fry them on a medium flame, few at a time, till crisp and golden brown.

          Drain on a kitchen towel and serve with tomato ketchup / red chili sauce / green chutney as a comforting snack. 

     Mix the poha & all the other ingredients (except egg & oil) & 

     knead into a dough. 

       Divide into equal portions. Take each portion & shape into a round flat patty. Do the same with the rest of the mix. Refrigerate for a couple of minutes. 

               Heat oil in a pan. Dip them one by one in the egg mix. 

       Deep fry them on a medium flame, few at a time, till crisp

        & golden brown.

                    Drain on a kitchen towel.

        Serve with tomato ketchup / red chili sauce / green chutney.

Kanda Poha (Flattened Rice Pulao / Pilaf - Maharashtrian Breakfast Recipe)

 

            Poha is a traditional Maharashtrian breakfast, very common in almost every household. Very light and nutritious, it can be relished as an evening tea-time snack or as a lunch box meal. It tastes awesome with a drizzle of some pickle oil or green chutney as an accompaniment.

          It is also a very easy and a quick recipe. For a more healthier version, red poha or brown poha are recommended. So check out this easy and simple step by step pictorial recipe to prepare this regional dish.

• 2 cups brown / white poha, washed and drained
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida 
• 1 sprig curry leaves
• 1 onion, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• salt to taste
• 1/4 tsp. turmeric powder
• 2 tbsp. roasted peanuts
• 1 tbsp. lime juice
• 2 tbsp. coriander leaves, chopped

              Heat oil in a pan and temper with mustard seeds, cumin seeds and asafoetida.  After it stops spluttering, add the onion, ginger, green chilies, curry leaves, salt and turmeric powder. Sauté till the onions turns light brown.

             Now add the poha and roasted peanuts. Sprinkle some water and sauté for 2-3  minutes on a low to medium flame. 

             When done, add chopped coriander leaves and lime juice. Give it a toss and serve as a wholesome and a healthy breakfast.

                                  Washed & drained poha.

                   Heat oil & temper with mustard seeds, cumin seeds & asafoetida. 

                            Then add onion, ginger, green chilies, curry leaves, salt 

                           turmeric powder. Sauté till the onions turns light brown.

                     Now add the poha &roasted peanuts. Sprinkle some water &

                     sauté for 2-3  minutes on a low to medium flame. 

                       When done, add coriander leaves & lime juice. Give it a toss.

                               Serve as a wholesome and a healthy breakfast.

Paneer Fingers

          
         Paneer (Cottage Cheese) is a favorite with most of the people, especially kids. So try this easy to make and yummy snack / appetizers, where I rolled some marinated paneer pieces in beaten rice (poha) and deep fried to perfection. It is a great party recipe. But frankly speaking, they need to be consumed immediately, else it turns soggy. So garnish with coriander leaves and serve them hot with kasundi, sauce or any chutney. So check out the step by step pictorial recipe to prepare it.

• 200 gms. paneer block, cut lengthwise
• 1 cup beaten rice (poha)
• oil to deep fry
• coriander leaves to garnish

Marinade - 

• 1/2 cup juice of ground onion, ginger, garlic & green chilies
• a pinch each of salt, turmeric powder & cumin powder

Batter - 

• 1/2 cup roasted chickpea flour
• salt to taste
• 1/4 tsp. turmeric powder
• pinch of baking soda
• 1 tsp. lime juice

          


          Marinate the paneer pieces in the marinade for an hour. For the batter, mix all the ingredients. Add some water to make a slightly thick batter.

          Take each paneer piece and dip in the batter. Roll it in the beaten rice and deep fry in hot oil till golden in colour. Drain on a kitchen towel. 

          Fry rest of the paneer in the same way and transfer to a serving plate. Garnish with coriander leaves and serve them hot with kasundi, sauce or any chutney. 

                        Marinate paneer pieces in the marinade for an hour.

                        For the batter, mix all ingredients. Add some water to make a slightly 
                        thick batter. Take each paneer piece & dip in the batter.

                        Roll it in the beaten rice.

                     Deep fry in hot oil till golden in colour. Drain on a kitchen towel. Fry rest 
                     of the paneer in the same way and transfer to a serving plate.

                   Garnish with coriander leaves & serve with kasundi, sauce or any chutney. 

Mishti Chire Bhaja (Sweet Fried Beaten Rice)

          Chire Bhaja (Fried Beaten Rice / Poha) in general is a very popular Bengali snack. They can either be savory or sweet. This is the latter version. It is very simple and a yummy snack. Just mix the fried beaten rice with some fresh grated coconut, mixed chopped nuts and some sugar. You are done and ready to savor it. For a healthier version, you can skip the sugar and add some raisins or chopped dates instead. So do give it a try and I'm sure you'll love it. 

           I have very fond memories regarding this particular recipe. As a child this snack was a regular feature in my house. My late mom would dish out this in a jiffy, especially as an evening snack whenever I used to have hunger pangs. So preparing this after ages. 

• 1 cup beaten rice / Poha (I've used brown beaten rice)
• 1/2 cup fresh grated coconut
• 2 tbsp. sugar or to taste 
• 1-2 tbsp. ghee
• pinch of cardamom powder 
• 1-2 tbsp. chopped nuts 

          Heat ghee in a pan and stir fry the beaten rice till they slightly brown in color. Transfer to a mixing bowl. 

          Now add rest of the ingredients and give it a stir. Spoon them into individual bowls and enjoy as an evening snack, tea time snack or as and when desired. 

Oats Poha Cheela (Oats - Flattened Rice Crepes / Pancakes)

          The combination of oats and poha is just perfect for some guilt-free crepes / pancakes that can be relished with any side dish, chutney, raita or pickles. I gave a slight twist to the usual cheelas by adding some tadka (tempering) to the batter to give a different flavour. 

         These cheelas are a great substitute to any kind of flat Indian bread. You can go ahead and add any sort of finely chopped greens or veggies of your choice to make them more healthy and nutritious. Relish them for breakfast, lunch, dinner or lunch box meal. So go ahead and give it a try by following a step by step pictorial recipe to prepare it.

• 1/2 cup oats
• 1/2 cup poha (flattened rice)
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• 1 tsp. ginger, grated
• 1-2 green chilies,  chopped
• 1/4 tsp. turmeric powder
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1 tsp. kasuri methi (dry fenugreek leaves) crushed
• buttermilk / water as required
• oil to shallow fry

          Dry roast the oats and poha for 2 minutes or till you get a nice aroma coming through. Set aside to cool down. Blend into a fine powder and keep aside.

          Heat 1 tbsp. oil and temper with the cumin seeds. Sauté for a few seconds. Now add the asafoetida, ginger, green chilies and turmeric powder. Stir fry for a minute on a medium flame.

          Add this tempering to the blended powder along with the rest of the ingredients. Make a smooth batter of pouring consistency by adding required quantity of buttermilk. 

          Keep aside for 15-20 minutes. Add more water if required. Heat a non-stick tawa and brush with some oil. Pour 1-2 ladleful of the batter and gently swirl around to make a round cheela.

          Drizzle some more oil around the edges and fry on a medium flame till it is cooked on one side. Gently flip it over to the other side and cook till done. Transfer to a serving plate.

          Make similar cheelas with the remaining batter and serve them hot with chutney, yoghurt, pickle or any side dish.

          

                 Dry roast oats & poha for 2 minutes or till you get a nice aroma coming
                 through. Set aside to cool down. 

                               Blend into a fine powder & keep aside.

                  Heat 1 tbsp. oil & temper with the cumin seeds. Saute for a few seconds. Now
                  add asafoetida, ginger, green chilies & turmeric powder. Stir fry for a minute
                  on a medium flame.

                 Add this tempering to the blended powder along with rest of the ingredients.
         

                        Make a smooth batter of pouring consistency by adding buttermilk. 
                        Keep aside for 15-20 minutes. 

                    Heat a non-stick pan & brush with some oil. Pour 1-2 ladle full of the batter
                    and gently swirl around to make a round cheela.

                  Drizzle some more oil around the edges & fry on a medium flame till it is 
                  cooked on one side. 

                               Gently flip it over to the other side & cook till done. 

                               Serve them hot with chutney, yoghurt, pickle or any side dish.