Friday, 7 June 2013

Poha-Potato Bites

When we were growing up, khakhara (Gujarati snack) was staple at the breakfast table. Poha and upma made occasional appearances and french fries was a rare entry on dad's request. By the time I grew up, was quite bored of poha and upma. I had reached my diminishing marginal utility with khakhras, poha and upma.

Necessity is the mother of all inventions :) So, you can say this invention was born out of pure necessity but became one of my favourites. It can be eaten as breakfast, appetizer or as an evening snack with a cuppa tea.

It is a wonderful combination of humble poha, versatile potato, alluring green chillies, aromatic curry leaves and Indian spices. And garnished with toasted cashews. Here, I can eat poha again! And if you have some unexpected guests, this is a fast and easy to make- it needs nothing you won't have at home!

(This recipe make about 10-11 medium sized patties)
1.5 cups thick flattened rice (jaada poha) 
2 small potatoes (boiled and mashed)
1.5 tbsp crushed roasted peanuts (you can get roasted peanuts from local grocery stores)
1.5 tsp sugar
1.5 tsp lemon juice
½ tsp fennel seeds
½ tsp turmeric powder
1.5 tsp medium spicy green chilies, finely chopped
1 tbsp coriander leaves- finely chopped
4-5 curry leaves
¼ tsp mustard seeds
1 tbsp oil + oil for making patties
Salt to taste
For Garnish (optional):
Few pieces of cashews

1. Wash the flattened rice in a colander and keep aside to drain excess water. Add salt, turmeric powder, sugar, lemon juice, green chilies, fennel seeds, crushed peanuts and coriander leaves to the flattened rice. Mix well. 

2. Mash the boiled potatoes to make a smooth paste (no lumps). Mix the mashed potatoes with the flattened rice mixture properly. 

3. Now heat the oil in a pan or in a special vessel called Tadka Vati.Add mustard seeds and curry leaves to oil. Once the seeds start spluttering, remove from heat and add to the flattened rice-potato mix. Mix well with a spoon. 

4. Now divide this mixture in equal portions and make flatten rounds. Heat a non-stick tawa and grease it with some oil. Arrange 3-4 patties on the tawa at a time. Cook both sides till golden brown on a low to medium flame. Add oil, little by little as required. 

5. Garnish with cashew pieces and serve with coriander-mint chutney or tomato ketchup. 
It makes a great non-fried starter, or an energy-packed breakfast or a yummy tea-time snack.
Bon Apetit!

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