Embrace the irresistible crunch of these homemade Poha Pakoras—perfect for a cozy evening snack or as delightful party starters. Made with thin flattened rice (poha), a touch of boiled potato for softness, and an aromatic mix of fresh onions, coriander, and spices, these pakoras strike the tastiest balance between crisp on the outside and tender within. The addition of roasted peanuts provides a delightful nutty bite, while a blend of ajwain, dry mango powder, and Kashmiri red chilli powder elevates the flavor profile to something truly memorable. Poha Pakora is a unique spin on traditional pakoras, making it a must-try for anyone looking to impress guests or simply switch up their teatime treats.
Best served hot and fresh, these pakoras taste divine with green chutney or classic tomato ketchup. They come together quickly, making them ideal for last-minute gatherings or sudden snack cravings. Whether you’re hosting a get-together or just want a tasty snack with your evening chai, these poha pakoras hold their shape beautifully and deliver on both texture and taste. Follow this easy recipe and you’re guaranteed to serve up a plate full of golden, crisp delights that everyone will love.
Crispy Poha Pakora Recipe | Quick Veg Snack Idea
Print RecipeIngredients
- 1 cup poha (thin flattened rice)
- ½ onion, finely chopped
- 1 potato, boiled and cubed
- ½ tsp ginger paste
- 2 green chillies, finely chopped
- 2 tbsp coriander, finely chopped
- Few curry leaves, chopped
- ¼ tsp Kashmiri red chilli powder
- ¼ tsp ajwain (carom seeds)
- ½ tsp aamchur (dry mango powder)
- ½ tsp salt
- 2 tbsp peanuts, roasted and crushed
- 3 tbsp besan (gram flour)
- Oil for deep frying
Instructions
Rinse the poha briefly with water; do not soak—just wash and drain well.
Let the washed poha rest for about 15 minutes, ensuring it’s free of excess moisture.
Transfer poha to a large mixing bowl.
Add chopped onion, boiled potato, ginger paste, chillies, coriander, and curry leaves.
Sprinkle in Kashmiri red chilli powder, ajwain, aamchur, and salt.
Add crushed peanuts and besan.
Mix thoroughly, mashing the potato and ensuring everything binds together. Add extra besan if the dough feels too wet.
Grease your hands lightly with oil and shape the dough into small bite-sized balls.
Heat oil in a deep pan. Once hot, carefully drop the pakoras in and fry, stirring occasionally, until they turn golden brown and crisp.
Remove and drain on absorbent paper. Serve hot with green chutney or tomato sauce.
Notes
Tips:
Use only thin or medium poha and avoid over-soaking to maintain a crispy texture., If the mixture appears too wet, add more besan to help the pakoras hold their shape., Maintain medium heat while frying to cook pakoras evenly without burning., For a healthier option, you can shallow fry them in an appe pan., These pakoras can also be added to kadhi for a traditional twist.