Crispy outside and soft inside, these scrumptious Poha Bhajias are perfect for a rainy day. Curd imparts a nice tangy flavour to the beaten rice, while an assortment of nutritious veggies add to the taste and volume of these bhajias. The curd also plays an important role in increasingly the crispiness of these besan-bound bhajias, while the tempering imparts a traditional yet tempting aroma to this delicious snack.
|For poha bhajias:|
|Beaten rice||1 Cup (16 tbs) (poha)|
|Whisked curd||1/2 Cup (8 tbs) (dahi)|
|Water||1/2 Cup (8 tbs)|
|Grated bottle gourd||1/2 Cup (8 tbs) (doodhi / lauki)|
|Grated carrot||1/2 Cup (8 tbs)|
|Boiled green peas||1/4 Cup (4 tbs)|
|Ginger green chili paste||1 Teaspoon|
|Turmeric powder||1/4 Teaspoon (haldi)|
|Chilli powder||1/2 Teaspoon|
|Besan||5 Tablespoon (Bengal gram flour)|
|For the tempering:|
|Mustard seeds||1 Teaspoon (rai / sarson)|
|Sesame seeds||1 Teaspoon (til)|
|Asafoetida||2 Pinch (hing)|
|Oil||2 Cup (32 tbs) (For deep frying)|
|Tomato ketchup/Green chutney||1/2 Cup (8 tbs) (for serving)|
1. 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.
2. Combine the soaked and drained poha, curds-water mixture in a deep bowl, mix well. Cover with a lid and keep aside for 20 to 25 minutes.
3. Add all the remaining ingredients, mix well and keep aside.
4. For the tempering, heat the oil in a small pan and add the mustard seeds.
5. When the seeds crackle, add the sesame seeds and asafoetida, and sauté on a medium flame for a few seconds.
6. Remove from flame, add this tempering to the poha mixture and mix well.
7. Heat the oil in a deep kadhai and drop spoonfuls of the mixture using your fingers and deep-fry, a few at a time, till they turn golden brown in colour from all the sides.
8. Repeat with the remaining mixture to make more bhajias. Drain on an absorbent paper and keep aside.
9. Serve immediately with tomato ketchup or green chutney.