Aval Pakoda Recipe, Poha Pakoda

• Thool pakoda
• Palak corn pakoda

• 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

   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 fryingÂ

                    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:

1. Ensure that the potatoes are finely mashed, else the pakodas will not bind with each other.
2. If using thick variety of poha, soak in water for 5 minutes and then drain the excess water.
3. 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.

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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.Â

Notes:

1. Ensure that the potatoes are finely mashed, else the pakodas will not bind with each other.
2. If using thick variety of poha, soak in water for 5 minutes and then drain the excess water.
3. 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.