POHA KABAB/ POHA TIKKI BY ANURADHA MUDALAGIRI KAMATH

POHA KABAB/ POHA TIKKI
INGREDIENTS:
POHA – 1 CUP
POTATO – 1 SMALL
GREEN PEAS – ¼ CUP
YOGURT – 2 TBSP
PEPPER POWDER – 1 TSP
GREEN CHILLIES – 4
GINGER – 1 TBSP
RED CHILLI POWDER – ½ TSP
TURMERIC POWDER – ¼ TSP
GARAM MASALA – ½ TSP
CORIANDER POWDER – 1 TSP
CORIANDER LEAVES - 2 TBSP CHOPPED
SALT – AS PER TASTE
OIL FOR FRYING

METHOD:
TO MAKE THESE DELICIOUS POHA KABAB WE WILL NEED POHA (FLATTENED RICE), POTATO, GREEN PEAS, YOGURT, GINGER CHILLIES AND SOME COMMON SPICES. FIRST WE NEED TO PARA BOIL THE GREEN PEAS. IN A DEEP BOTTOM PAN TAKE GREEN PEAS AND ADD WATER TILL THEY SUBMERGE. HEAT AND BOIL THE GREEN PEAS FOR 2 TO 3 MINUTES.
NEXT WE NEED TO PREPARE GINGER AND GREEN CHILI PASTE. FOR THIS PEEL OFF THE GINGER AND CUT INTO PIECES. ALSO SLIT THE GREEN CHILIES AND GRIND BOTH INGREDIENTS IN A MIXER GRINDER. MAKE A SMOOTH GINGER GARLIC PASTE.
WE WILL NEED BOILED AND MASHED POTATO. BOIL THE POTATOES AND PEEL OFF ITS SKIN. NOW ONCE THEY COOLS DOWN MASH THEM WITH HAND. TAKE BOILED POTATO, BOILED GREEN PEAS, POHA AND GINGER GREEN CHILI PASTE IN A MIXING BOWL.
ADD CURD OR YOGURT TO THE MIXING BOWL.
NOW ADD COMMON INDIAN SPICES LIKE TURMERIC POWDER, RED CHILI POWDER, GARAM MASALA POWDER AND CORIANDER POWDER. ALSO ADD SALT AS PER YOUR TASTE.
COMBINE ALL THE INGREDIENTS WELL AND MAKE A MIXTURE OF POHA, POTATO AND SPICES.
ADD FRESHLY CHOPPED CORIANDER (CILANTRO) AND MIX WELL.
NOW DIVIDE THE POHA POTATO MIXTURE AND MAKE SMALL ROUND BALLS AND FLATTEN SLIGHTLY.
FOR DEEP FRYING PREPARE A FRYING PAN. HEAT OIL IN A PAN. ONCE OIL IS HOT ENOUGH DEEP FRY POHA KABAB. TURN THE POHA KABAB ONCE THEY GET NICE GOLDEN BROWN COLOUR ON ONE SIDE. COOK ON EITHER SIDE TILL IT GETS A GOLDEN BROWN COLOUR.
KEEP THE FRIED POHA KABAB ON PAPER NAPKIN. THE DELICIOUS POHA KABAB OR POHA TIKKI ARE READY.TO SERVE THEM HOT WITH TOMATO KETCHUP, CORIANDER CHUTNEY OR EVEN TAMARIND CHUTNEY.