Kanda Poha Pakora (tiffin friendly)

Name: Kanda Poha Pakora (tiffin friendly)
Cuisine: Indian
Ingredients: 1 & 1/2 cups leftover cooked Kanda Poha; 3 tbsp. chickpea flour (besan); 2-3 tbsp. yoghurt or as required; salt to taste; 1/2 tsp. turmeric powder; 1 tsp. red chili powder; 1 tsp. grated ginger; 1-2 green chilies, chopped; 1/2 tsp. chaat masala; 1 tsp. carom seeds; 2 tbsp. chopped coriander leaves; 1/4 tsp. pepper powder; pinch soda; 1 tsp. roasted coriander-cumin powder; oil to deep fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#TH - Dish out these crispy and crunchy pakoras with any leftover cooked Kanda Poha and enjoy as a tea time snack. They will be gone in minutes. Moreover, any leftover pakoras can be turned into kadhi pakoras / pakora curry to be relished with steamed rice / chapatti or pakora chaat.

Bethica Das @kitchen_flavours

Saved

Ingredients

1 & 1/2 cups leftover cooked Kanda Poha
3 tbsp.chickpea flour (besan)
2-3 tbsp.yoghurt or as required
salt to taste
1/2 tsp.turmeric powder
1 tsp.red chili powder
1 tsp.grated ginger
1-2green chilies, chopped
1/2 tsp.chaat masala
1 tsp.carom seeds
2 tbsp.chopped coriander leaves
1/4 tsp.pepper powder
pinchsoda
1 tsp.roasted coriander-cumin powder
oil to deep fry

Saved

Steps

1

In a bowl, mix together the leftover kanda poha along with the rest of the ingredients (except oil) into a soft dough. (Adjust the consistency by adding more or less yoghurt).
2

Heat oil & drop spoonful of the mix. Deep fry on all sides till golden brown in colour. Drain on a tissue paper.
3

Serve as a tea time snack with any chutney, sauce, mayonnaise or hummus.