Poha Flour Balls Recipe – Authentic Indian Snack with Kashmiri Chili

Last Updated on 2 months by Neha Deshmukh

Poha Flour Balls Recipe – Authentic Indian Snack With Kashmiri Chili

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for ages – these delightful Poha Flour Balls. They’re a little bit different, a little bit special, and so incredibly moreish. I remember my grandmother making these for festivals, and the aroma would fill the entire house. It’s a taste of home I’m excited to share with you!

Why You’ll Love This Recipe

These aren’t your everyday snack. Poha Flour Balls are a unique blend of textures and flavors – crispy from the roasted poha, subtly spicy, and wonderfully savory. They’re surprisingly easy to make, and perfect for a quick afternoon tea or as a festive treat. Plus, the beautiful red hue from the Kashmiri chili powder makes them visually appealing too!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup Flattened Thick Rice (Poha)
• 1.5 teaspoon Kashmiri Chili Powder
• 0.5 teaspoon Chili Powder
• 0.25 teaspoon Asafoetida (Hing)
• 1 cup Buttermilk
• 2 teaspoon Oil
• 0.5 teaspoon PapadKhar (optional)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Flattened Rice (Poha) – Choosing the Right Type

You want the thick variety of poha for this recipe. The thinner poha tends to crumble too much. Look for poha that’s light and airy, not stale or broken into tiny pieces. About 150-200g of thick poha is ideal.

Kashmiri Chili Powder – Color and Flavor Profile

Don’t skip the Kashmiri chili powder! It’s what gives these balls their gorgeous color and a mild, fruity heat. It’s much less spicy than regular chili powder, focusing more on flavor and vibrancy.

Asafoetida (Hing) – Regional Variations & Benefits

Asafoetida, or hing, has a pungent smell in its raw form, but it transforms into a savory, umami flavor when cooked. It’s fantastic for digestion too! Different regions in India use different types of hing – some are more potent than others, so adjust the quantity to your liking.

PapadKhar – Understanding This Unique Ingredient

PapadKhar is a byproduct of making papadums (Indian crispbreads). It adds a unique tang and helps bind the dough. It’s optional, but it really elevates the flavor. You can find it in Indian grocery stores.

Buttermilk – Homemade vs. Store-Bought

Homemade buttermilk is always best! Just add a tablespoon of lemon juice or vinegar to a cup of milk and let it sit for 10-15 minutes. Store-bought works in a pinch, but the flavor won’t be quite as fresh.

Oil – Traditional Choices for Frying/Serving

Traditionally, peanut oil is used for serving these, as its flavor complements the snack beautifully. You can also use any neutral oil for kneading the dough.

Salt – Adjusting to Your Preference

Salt is key to balancing the flavors. Start with a teaspoon and add more to taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to roast the poha. Spread the poha on a heavy-bottomed pan and dry roast on low heat until it’s crisp and golden brown. This takes about 5-7 minutes. Be careful not to burn it!
2. Once cooled completely, grind the roasted poha into a fine powder. A food processor or blender works great for this.
3. In a mixing bowl, combine the poha powder, Kashmiri chili powder, chili powder, asafoetida, and salt.
4. If you’re using PapadKhar, dissolve it in 2 teaspoons of water and add it to the dry ingredients.
5. Now, gradually add the buttermilk, mixing as you go. You want to form a soft, pliable dough. If the dough is too dry, add a little water, a teaspoon at a time.
6. Drizzle the oil over the dough and knead it well for 8-10 minutes until it’s smooth and elastic. This is important for a good texture!
7. Shape the dough into 14-15 small balls.
8. Serve immediately! These are best enjoyed fresh.

Expert Tips

Here are a few things I’ve learned over the years to make these Poha Flour Balls perfect every time:

Achieving the Perfect Dough Consistency

The dough should be soft but not sticky. It should hold its shape without cracking.

Roasting Poha for Optimal Texture

Don’t rush the roasting process! Low and slow is the key to getting that perfect crispness.

Working with PapadKhar

If you’re not used to working with PapadKhar, start with a smaller amount and taste as you go.

Kneading the Dough for Smoothness

Kneading is crucial! It develops the gluten (even though poha is gluten-free, a little kneading helps bind it) and creates a smooth, even texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the buttermilk with plant-based yogurt thinned with a little water.
• Gluten-Free Confirmation: Poha is naturally gluten-free, so this recipe is perfect for those avoiding gluten! Just double-check your asafoetida to ensure it hasn’t been processed with wheat flour.
• Spice Level Adjustment – Mild to Spicy: Adjust the amount of chili powder to your preference. For a milder snack, reduce the chili powder or omit it altogether.
• Festival Adaptations – Specific Occasions This Snack is Enjoyed: My family always makes these for Diwali and Makar Sankranti.
• Regional Variations – Differences Across India: In some parts of Maharashtra, they add a pinch of turmeric for color and flavor.

Serving Suggestions

These Poha Flour Balls are delicious on their own, but they’re even better with a little something extra. I love serving them with a drizzle of peanut oil or alongside a bowl of cooling curd rice. They also pair well with a cup of masala chai!

Storage Instructions

These are best enjoyed fresh, but you can store leftover Poha Flour Balls in an airtight container at room temperature for up to a day. They may lose some of their crispness, but they’ll still be tasty.

FAQs

Got questions? I’ve got answers!

What is Poha Flour and why is it used?

Poha flour is simply ground flattened rice. It gives these balls a unique texture and a subtle, nutty flavor.

Can I make these Poha Flour Balls ahead of time?

Not really. The dough tends to dry out quickly. It’s best to make them just before serving.

What can I substitute for Buttermilk?

You can use plain yogurt thinned with a little water, or even milk with a squeeze of lemon juice.

What does PapadKhar do for the recipe? Is it essential?

PapadKhar adds a lovely tang and helps bind the dough. It’s not essential, but it does enhance the flavor.

How do I know when the Poha is perfectly roasted?

The poha should be crisp and golden brown, and it should smell fragrant. Be careful not to burn it!

Enjoy making these Poha Flour Balls! I hope they bring a little bit of Indian sunshine into your kitchen. Let me know how they turn out in the comments below!