Poha Bhajias
by Tarla Dalal
poha bhajia recipe | Punjabi poha bhajia | vegetable poha bhajias | with 30 amazing images.
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 poha bhajias.
The curd also plays an important role in increasingly the crispiness of these besan-bound poha bhajias, while the tempering imparts a traditional yet tempting aroma to this delicious snack.
Notes on poha bhajias recipe. 1. Hold poha under running water for a few seconds to soften them. 2. Keep aside for 2 minutes for the water to drain out completely. The poha must be moist and not wet. 3. For frying the poha bhajia, heat the oil in a deep kadhai on a medium flame. Always fry the poha bhajiyas on a medium flame. Low flame will result into excessive absorption of oil while high flame will easily brown them but, they will remain uncooked from inside.
Check out our other recipes using Poha like Mixed Sprouts Poha, Oats and Poha Chivda, Poha and Sprouted Vatana Samosa and Poha Phirni and many more.
See detailed step by step photos of poha bhajia recipe | Punjabi poha bhajia | vegetable poha bhajias | recipe below.
Poha Bhajias recipe - How to make Poha Bhajias
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Poha Bhajias
1 cup beaten rice (poha)
1/2 cup whisked curds (dahi) mixed with 1/2 cup of water
1/2 cup grated bottle gourd (doodhi / lauki)
1/2 cup grated carrot
1/4 cup boiled green peas
1 tsp ginger-green chilli paste
1 tsp sugar
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
5 tbsp besan (bengal gram flour)
salt to taste
For The Tempering
1 tsp oil
1 tsp mustard seeds ( rai / sarson)
2 tsp sesame seeds (til)
2 pinches of asafoetida (hing)
Other Ingredients For Poha Bhajias
oil for deep-frying
For Serving With Poha Bhajias
tomato ketchup / green chutney
Poha bhajias
- Poha bhajias
- To make the {span class="bold1"}poha bhajias{/span} , 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.
- 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.
- Add all the remaining ingredients, mix well and keep aside.
- For the tempering, heat the oil in a small pan and add the mustard seeds.
- When the seeds crackle, add the sesame seeds and asafoetida, and sauté on a medium flame for a few seconds.
- Remove from flame, add this tempering to the poha mixture and mix well.
- 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.
- Repeat with the remaining mixture to make more {span class="bold1"}poha bhajias{/span}. Drain on an absorbent paper and keep aside.
- Serve the {span class="bold1"}poha bhajias{/span} immediately with tomato ketchup or green chutney.
Poha Bhajias Video
Like Poha Bhajia then
- Like poha bhajia | Punjabi poha bhajia | vegetable poha bhajias | then check out our collection of pakora, bhajia recipes. Here are some of the popular bhajia and pakoda recipes.
What are Pakodas, Bhajias?
- What are Pakodas, Bhajias? Pakora or Pakodas are fondly called Bajjias (Bhajias) and are generally deep friend Indian snacks made using besan. Besan is mixed with Indian spices and herbs to get different flavors and taste. Sometimes, even rice flour or hot oil is added to the batter to increase the crispiness of pakoda. Come monsoon and our hearts start yearning for something spicy and crunchy to munch on, that’s when pakodas come into the picture. The ever popular combination of piping hot pakoda and cutting chai is a famous street food of Mumbai.
For the Poha Bhajia mixture
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To make the poha bhajia recipe | Punjabi poha bhajia | vegetable poha bhajias | clean and place the poha in a sieve.
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Hold it under running water for a few seconds to soften them.
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Keep aside for 2 minutes for the water to drain out completely. The poha must be moist and not wet.
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Till then prepare a curd-water mixture. For that, in a small bowl take curd and whisk it.
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Add ½ cup of water, whisk well and keep aside.
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Transfer the soaked and drained poha in a deep bowl.
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Add the prepared curd -water mixture.
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Mix well.
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Cover with a lid and keep aside for 20 to 25 minutes.
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After about half an hour, the mixture will look like this. You will see the beaten rice have absorbed all the moisture.
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Add the grated bottle gourd.
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Add the grated carrot. These vegetables provide a nice bite and flavor to the poha bhajia on frying.
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Add the boiled green peas. You can add any vegetables of your choice to fortify the mixture.
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Add the ginger-green chilli paste for that added spice.
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Add the sugar. The sugar provides a pleasant sweetness and balances the spicy flavor in the bhajia mixture.
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Add the turmeric powder.
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Add the chilli powder. If you like your pakoras very spice, add some extra finely chopped green chillies as well.
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Add the besan. Bengal gram flour helps in binding together all the ingredients.
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Add salt to taste.
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Mix well and keep aside. Our Poha Bhajia mixture is ready.
For tempering the Poha Bhajia Mixture
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For the tempering the poha bhajia mixture, heat the oil in a small pan.
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Once the oil is hot, add the mustard seeds.
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When the seeds crackle, add the sesame seeds and asafetida.
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Sauté on a medium flame for a few seconds.
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Remove from flame, add this tempering to the poha mixture.
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Mix well and our mixture for Poha Bhajia is finally ready! The addition of tempering is totally optional.
For frying the Poha Bhajia
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For frying the poha bhajia, heat the oil in a deep kadhai on a medium flame. Always fry the poha bhajiyas on a medium flame. Low flame will result into excessive absorption of oil while high flame will easily brown them but, they will remain uncooked from inside.
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Drop spoonfuls of the mixture using your fingers. Be cautious while adding the mixture in oil, as it might splutter. If you aren’t comfortable using your fingers then make use of two spoons to drop the mixture in oil.
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Deep-fry a few at a time.
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Keep flipping occasionally and frying till they turn golden brown in colour from all the sides.
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Drain the Poha Bhajias on an absorbent paper and keep aside.
- Repeat with the remaining mixture to make more Poha Bhajias.
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Serve the poha bhajias | Punjabi poha bhajia | vegetable poha bhajias | immediately with tomato ketchup or spicy green chutney.
- Kanda bhajji, aloo bhajia, poha aloo pakora are some other delightful evening snacks that would taste amazing with a cup of masala chai.
Tips for poha bhajias
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Hold poha under running water for a few seconds to soften them.
-
Keep aside for 2 minutes for the water to drain out completely. The poha must be moist and not wet.
-
For frying the poha bhajia, heat the oil in a deep kadhai on a medium flame. Always fry the poha bhajiyas on a medium flame. Low flame will result into excessive absorption of oil while high flame will easily brown them but, they will remain uncooked from inside.
| Energy | 255 cal |
| Protein | 6.9 g |
| Carbohydrates | 28.4 g |
| Fiber | 4.6 g |
| Fat | 12.1 g |
| Cholesterol | 4 mg |
| Vitamin A | 359.3 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 2.8 mg |
| Folic Acid | 34.8 mcg |
| Calcium | 88.8 mg |
| Iron | 2.1 mg |
| Magnesium | 55.8 mg |
| Phosphorus | 207.6 mg |
| Sodium | 25 mg |
| Potassium | 214.7 mg |
| Zinc | 0.7 mg |
Taste is ok. A healthier option to the traditional south Indian Challa Punugulu. Tasted very much like it but those are made with maida which is not a healthy food.