Poha Balls Recipe - Something different, something delectable, try them and you will love them.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pressed rice (poha) ( पोहा ) ,

Cuisine : Fusion

Course : Snack

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Poha Balls

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Poha Balls Recipe Card

Poha Balls
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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Poha Balls

  • Pressed rice (poha) thick 2 cups

  • Oil 2 tablespo

  • Mustard seeds 1 teaspoon

  • Asafoetida a pinch

  • Turmeric powder 1 teaspoon

  • roasted peanuts crushed 1/4 cup

  • Curry leaves 8-10

  • Green chillies seeded 3-4

  • Onions finely chopped 3 medium

  • Salt to taste

  • Bread crumbs 1 cup

Method

Step 1

Wash poha thoroughly. Drain and set aside. Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida, turmeric powder and peanuts and mix well.

Step 2

Add curry leaves, green chillies and onions. Mix and sauté till onions are translucent.Add salt to poha and add to the pan.

Step 3

Mix well, cover and cook for four to five minutes. Sprinkle sufficient water to keep the poha moist. Remove from heat and transfer into a bowl.

Step 4

Divide the poha mixture into small equal portions and shape into balls.Heat sufficient oil in a kadai.

Step 5

Coat the balls with breadcrumbs and deep-fry till golden. Drain on absorbent paper. Serve hot.

How to make Poha Balls

Step 1

Wash poha thoroughly. Drain and set aside. Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida, turmeric powder and peanuts and mix well.

Step 2

Add curry leaves, green chillies and onions. Mix and sauté till onions are translucent.Add salt to poha and add to the pan.

Step 3

Mix well, cover and cook for four to five minutes. Sprinkle sufficient water to keep the poha moist. Remove from heat and transfer into a bowl.

Step 4

Divide the poha mixture into small equal portions and shape into balls.Heat sufficient oil in a kadai.

Step 5

Coat the balls with breadcrumbs and deep-fry till golden. Drain on absorbent paper. Serve hot.

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