Pohe Ke Vade
by Tarla Dalal

Crisp, tasty vadas, anyone? a seemingly traditional yet innovative combination of ingredients like beaten rice, soaked moong dal, green and chillies results in a delicious vada that is sure to make tea-time all the more interesting. Enjoy with a hot beverage and the company of loved ones, for best results!

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Pohe Ke Vade recipe - How to make Pohe Ke Vade

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
green chutney

Method

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 and serve hot with green chutney.

Nutrient values per vada

Energy	24 cal
Protein	0.7 g
Carbohydrates	5 g
Fiber	0.2 g
Fat	0.1 g
Cholesterol	0 mg
Vitamin A	156.1 mcg
Vitamin B1	0 mg
Vitamin B2	0 mg
Vitamin B3	0.2 mg
Vitamin C	1.3 mg
Folic Acid	5.2 mcg
Calcium	4.8 mg
Iron	1 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	2.5 mg
Potassium	31.5 mg
Zinc	0 mg