Poha Rolls Recipe | Poha Rolls

Poha rolls recipe

Poha Rolls Recipe: Poha Rolls is one of the world’s most popular recent trending meals. It’s easy to make, quick to prepare, and delicious to eat. Every day, millions of people enjoy it. They’re fine, and they look great. – Poha Rolls have always been a favourite of mine.

To begin with this recipe, we must first prepare a few ingredients. You can make poha rolls with a few ingredients, and here’s how.Hello, today, we’ll make a special dish called poha rolls. It’s one of my all-time favourite food recipes. I’m going to make mine a little more tasty. This is going to smell and look amazing.

Poha rolls are crispy and delicious cylindrical rolls made from poha, which is flattened rice and boiled potatoes. Crispy poha rolls have the crunch of crispiness and the kick of chaat masala, as well as the freshness of green coriander and the heat of green chilies.

Poha rolls can be served for breakfast or with tea in the evening. This is a simple Indian snack recipe that can also be served as an appetiser.Poha is a popular and light stomach snack or breakfast option. A simple dish to make in your own kitchen with few ingredients.

While it is simple to prepare, there are some tips and recommendations for perfect crisp poha rolls recipe. First, rinse the poha to remove any impurities. Also, make sure to fry the rolls on medium heat. Finally, you are welcome to add vegetables such as onion, corn, and capsicum to make the rolls more nutritious and tasty.

You can also see my other Appetizer & Snacks Recipes Collection, it Includes various Delicious and Crunchy Snack recipes such as Paneer Pakora RecipeFrench Recipes and So on. 

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Poha Rolls Recipe Card:

Poha rolls recipe

Poha Rolls Recipe

Manita
Poha rolls, also known as chivda rolls, are a quick Ramadan snack recipe. If you have boiled potatoes on hand, you can make these delectable poha rolls in less than 10 minutes. Poha, also known as chivda or beaten rice, is a versatile ingredient. It can be used to prepare breakfast. Poha provides excellent binding and crispness in snacks. Snack recipes such as poha rolls are simple to prepare. It requires very few ingredients, can be assembled quickly, and is also very simple to prepare.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Snack
Cuisine Indian
Servings 20 Rolls

Ingredients
  

  • 1 cup  thick poha  (flattened rice)
  • 1 cup  potato   (boiled, peeled, and mashed)
  • 1 tsp  ginger paste
  • 2 green chillies
  • 3 tbsp coriander leaves
  • 1 tsp chilli flakes
  • 1 tsp  chaat masala
  • Salt to taste
  • Oil as required for deep frying

Instructions
 

Preparing the poha roll filling:

  • Gather all of the necessary ingredients.
  • In a bowl, combine 1 cup thick poha.
  • To soften the poha, soak it in water just enough to cover it for 3 to 4 minutes.
  • After 3-4 minutes, rinse it under running water once or twice.
  • Drain all of the water from the poha using a strainer.
  • Poha should be mashable and slightly moist, not too dry, with no water in it. If there is any excess water, squeeze it out.
  • Put the washed poha in a large mixing bowl.
  • Mix in some mashed potatoes.
  • Then stir in the salt, chaat masala, ginger paste, and chilli flakes.
  • Now stir in the chopped green chilies and coriander leaves.
  • Combine everything thoroughly.
  • Knead the mixture with your hands to make it into a dough-like consistency.

Forming poha rolls:

  • When the dough for the rolls is ready, grease your hands for rolling.
  • Take a small amount of dough from the bowl and roll it into a ball.
  • Bind the mixture together, press it, and shape it into a cylindrical shape.
  • Roll the mixture into small to medium-sized rolls. The size of the rolls is entirely up to you.
  • Place them on a plate.
  • Prepare the remaining rolls from the entire mixture in the same manner.

Frying the poha rolls:

  • Pour oil into a nonstick kadai for deep frying. Allow the oil to heat up on medium heat.
  • When the oil is hot enough, add the prepared poha rolls.
  • Allow the outer layer of the rolls to set before flipping them.
  • Fry the poha rolls until crisp and light golden in colour.
  • Continue to fry and turn over as needed to achieve uniform frying.
  • Cook, stirring occasionally, until the poha rolls are golden and crisp.
  • Remove the fried poha roll with a slotted spoon once it has reached the desired colour and texture.
  • Place the poha rolls on kitchen paper towels to absorb any excess oil.
  • Deep fry the remaining poha rolls as well.
  • Serve hot with your favourite accompaniment, such as tomato sauce or green chutney.
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Notes:

  • First, if using thick poha, soak it for 5 minutes, or until soft. Thin poha, on the other hand, should not be soaked.
  • chaat masala – 1/2 teaspoon lemon juice, or more as desired
  • Red poha – white poha
  • You can substitute 1/4 cup steamed or boiled green peas for the 4 to 5 blanched french beans. If using green peas, steam them alongside the potato.
  • Finally, poha rolls are delicious when served hot.

If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.