Aval pakoda | poha pakoda recipe with step wise pictures and video, a deep fried snack made using rice flakes and potato as main ingredients. Potato acts as a binder in this recipe. Though i don't make deep fried snacks very often, sometimes when i have guests at my place during teatime i would love to serve tea with any deep fried snack . This pakoda i have tried many times and this time i made for my friends and they all loved this. I have used medium thin aval for this recipe, you can use thick or thin aval too.
Also check out my
Poha | aval 2 cups (medium thin flakes)
Potato 2 meidum sized
Onion 2
Coriander leaves 3 tblsp
Red chili powder 1 tsp
Salt as needed
Plain flour or besan flour or rice flour 2 tblsp
Oil for deep frying
Notes:
Notes:
Also check out my
Poha pakoda recipe
- Recipe Cusine: Indian
- Prep Time: 15 Minutes
- Cook time: 30 Minutes
- Serves: 25 pakodas
- Author: Jeyashri
- Recipe Category: Snack
- Description: Aval pakoda | poha pakoda recipe with step wise pictures and video, a deep fried snack made using rice flakes and potato as main ingredients
Potato 2 meidum sized
Onion 2
Coriander leaves 3 tblsp
Red chili powder 1 tsp
Salt as needed
Plain flour or besan flour or rice flour 2 tblsp
Oil for deep frying
Video of how make Aval | poha pakoda
Method :
- Cut the onions into very finely.
- Boil the potatoes and mash it well.
- Ensure the potatoes are cooked very well.
- Wash the poha and drain it completely.
- Transfer the poha to a wide bowl.
- Add the chopped onions, salt, red chilli powder and coriander leaves.
- Mix it nicely.
- Now add the plain flour to this.
- If the mixture is too moist add little extra flour.
- Do not add any water to the mixture.
- The water oozed out from the onions is enough to make balls.
- Grease your hands with oil and make lemon sized balls.
- While making the balls ,do it very tightly.
- Heat oil in a kadai for deep frying the pakoda balls.
- Let the oil be in a medium heat while you are frying them.
- Else the inside of the pakodas will remain uncooked.
- Fry the pakodas in batches.
- Once done drain the excess oil in a kitchen towel.
- Serve hot with tomato ketchup or green chutney.
Notes:
- Ensure that the potatoes are finely mashed, else the pakodas will not bind with each other.
- If using thick variety of poha, soak in water for 5 minutes and then drain the excess water.
- The poha mixture can be kept inside the refrigerator and pakodas can be made later too. In that case if the mixture becomes moist, add little more flour to get perfect poha pakodas.
Method with step by step pictures :
- Cut the onions into very finely.
- Boil the potatoes and mash it well.
- Ensure the potatoes are cooked very well.
- Wash the poha and drain it completely.
- Transfer the poha to a wide bowl.
- Add the chopped onions, salt, red chilli powder and coriander leaves.
- Mix it nicely.
- Now add the plain flour to this.
- If the mixture is too moist add little extra flour.
- Do not add any water to the mixture.
- The water oozed out from the onions is enough to make balls.
- Grease your hands with oil and make lemon sized balls.
- While making the balls, do it very tightly.
- Heat oil in a kadai for deep frying the pakoda balls.
- Let the oil be in a medium heat while you are frying them.
- Else the inside of the pakodas will remain uncooked.
- Fry the pakodas in batches.
- Once done drain the excess oil in a kitchen towel.
- Serve hot with tomato ketchup or green chutney.
Notes:
- Ensure that the potatoes are finely mashed, else the pakodas will not bind with each other.
- If using thick variety of poha, soak in water for 5 minutes and then drain the excess water.
- The poha mixture can be kept inside the refrigerator and pakodas can be made later too. In that case if the mixture becomes moist, add little more flour to get perfect poha pakodas.
