Aloo Poha Vada: 15-Min Recipe

Travel South and vadas are made with flakes made from flattened rice, minus the besan casing.
Potatoes, poha, spices go into Vishaka Rautela's Aloo Poha Vada.

Ingredients

• 1 cup jada or thick poha or beaten/flattened rice, soaked for 5 minutes, drained for 30 minutes
• 2 large potatoes, boiled, peeled

Ingredients, continued

• 2 green chillies, minced
• Handful fresh green dhania or coriander leaves or cilantro, chopped

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• ½ tsp haldi or turmeric powder
• ½ tsp red chilly powder
• Oil for pan frying the vadas

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• Salt to taste, about 1½ tsp
• Juice of ½ a lime

Method

• In a bowl, mash all the ingredients and mix together.
• Make small, 1½-diameter balls of the mashed ingredients.

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• Heat a few drops oil in an appey/panyaram/mini idli pan (else use a regular non-stick) over medium heat.
• Place the balls into the pan, cover and cook for 5 minutes and flip.

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• When nearly cooked, uncover and cook till golden brown.
• Serve hot with coconut chutney or tomato sauce; Makes about 10 vadas.