Pakoda | bajji | Bonda recipesAval pakoda recipe, Poha pakoda

Aval pakoda recipe, Poha pakoda

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.
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Poha pakoda recipe

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

     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 

                    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.

    
    
    

Aval pakoda recipe

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.
poha pakoda recipe

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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45 COMMENTS

  1. @lena, Thanks for visiting my space. We can make rava idis without that. but i dont think it will come very soft.U can easily get eno salt in pharmacy.
    Will see and correct in the broccoli Soup

  2. Hi Jeyashri. Both me and my mom are fans of your cooking. I have been cooking for a few months now after my marriage. Thanks to you for all ur recipes especially traditional south indian 🙂
    Can this pakoda be made with the thin aval? I have batch waiting to be used up..
    Smrithi

  3. Hi Jeyshri,
    I love checking your website for different recipes. I tried your mutter masala which was a hit among my friends and my hubby loved it too. My hubby prefers mostly south indian dishes. But he loved this mutter masala and went on eating rotis just for it 🙂 Thanks for this great recipe!
    I had a question regarding this aval poha. Can I make the dough a day in advance and fry it the next day just before the guests arrive? If so, how to store the dough?

  4. Hi jeyashri,
    I am new to your blog and let me tell you, you are doing an amazing job.The recipes turn out perfectly when followed as per pictorial description. As for these pakoras, they are melt- in- the- mouth yummy! One doubt – can I use this mixture for koftas and also?

    • Thank you so much shilpa. I think you can try adding it as koftas. Add just before serving. Add some more spices like garam masala, dhaniya powder and jeera powder to the poha mixture before frying.

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