Sunday, June 9, 2013

Stuffed Poha(beaten rice) Balls

Delicious snacks.Crunchy on the outside , with a spicy filling inside. You can make the stuffing without onions also. 



















Ingredients:  gives 12  
Poha                     250 gms
Water                   160 ml.
Salt                       1 1/2 tsp
Ground Pepper       1 tsp
Oil.                        For frying

Stuffing:
Boiled potatoes       2 med.
Frozen peas            1 cup ( measure before thawing)
Onion.                    1/4 cup chopped finely
Oil                         2 tsp
Cumin                    1/2 tsp
Green chilly            1 tsp finely chopped
Ginger paste           1/ 2 tsp
Red chilly pd          1/2 tsp
Turmeric pd           1/2 tsp
Raw mango pd        1/2tsp
Garam masala         1/4 tsp
Salt.                      To taste
Chopped coriander 1 tbsp

Method :
  1. Wash Poha couple of times and soak it in 160 ml water for one hour.
  2. Finely chop boiled potatoes.
  3. To prepare the stuffing heat oil in a pan. 
  4. Add  cumin and green chilly.
  5. When cumin turns brown, tip in onions.
  6. Sauté till they turn soft and pink.
  7. Meanwhile thaw frozen peas.
  8. Tip them into the pan. Cook till they are done.
  9. Add red chilly pd, turmeric pd, raw mango pd, garam masala, salt, ginger paste.
  10. Mix well add potatoes. Mix well and cook for two minutes so that all the flavours blend well.
  11. Remove from fire . Mix in chopped coriander . Taste and adjust seasoning.
  12. Divide the filling into 12 equal portions.
  13. Heat oil for frying.
  14. Mash the poha nicely.
  15. Add salt and pepper.
  16. Divide into 12 equal portions.
  17. Take one portion at a time.
  18. Add 1 tsp of water to it.
  19. Mix properly and flatten it in your palm.
  20. Keep one portion of the filling on it.
  21. Carefully pick up the sides and seal to form a ball.
  22. Wet your hands and smoothen the ball.
  23. You might find the covering breaking , don't worry , seal it using wet hands.
  24. Repeat the process with the remaining portions.
  25. Deep fry in a hot oil till lightly golden, on medium heat.
  26. Remove on kitchen towel to drain off excess oil.
  27. Fry two at a time .
  28. When you add  the balls to the oil it must be really hot, after that turn the heat to medium.
  29. Cut each into two using a serrated knife.
  30. Use see- saw motion to cut them.
  31. Serve with any sauce of your choice.