Poha Recipe – Crispy Potato Poha Snacks with Peanuts & Spices

Last Updated on 1 month by Neha Deshmukh

Poha Recipe – Crispy Potato Poha Snacks with Peanuts & Spices

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for ages – crispy, golden poha snacks! These aren’t your typical breakfast poha; we’re talking about a delightful, savory treat perfect for tea time, parties, or just when you’re craving something crunchy and flavorful. I first made these with my grandmother, and honestly, the smell of them frying still takes me right back to her kitchen. Let’s get cooking!

Why You’ll Love This Recipe

These poha snacks are seriously addictive. They’re incredibly easy to make, require minimal ingredients, and are bursting with flavor. The combination of soft poha, spicy potatoes, crunchy peanuts, and aromatic spices is just chef’s kiss. Plus, they’re a fantastic way to use up leftover poha!

Ingredients

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

• 1 cup thin poha (flattened rice)
• ?? onion, finely chopped (about ½ medium onion)
• 1 potato, boiled, peeled, and mashed
• ?? tsp ginger paste (about 1 tsp)
• 2 green chillies, finely chopped (adjust to your spice preference!)
• 2 tbsp coriander, finely chopped
• ?? tsp red chilli powder (about ½ – 1 tsp)
• ?? tsp ajwain (carom seeds) (about ¼ tsp)
• ?? tsp aamchur (dry mango powder) (about ½ tsp)
• ?? tsp salt (to taste)
• 2 tbsp peanuts, crushed
• 3 tbsp besan (gram flour)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients!

• Poha: Using thin poha is key for that perfect crispy texture. Avoid the thick variety, as it won’t get as crunchy.
• Ajwain: Ajwain (carom seeds) adds a wonderful, unique flavor and aids digestion. It’s a staple in Indian snacks! If you can’t find it, see the FAQ section for substitution ideas.
• Spice Levels: Indian cuisine is all about spice! Feel free to adjust the red chilli powder and green chillies to your liking. Some regions prefer a milder flavor, while others like it fiery hot. My family loves a good kick, so I usually lean towards the higher end of the red chilli powder range.
• Besan: The besan acts as a binder. You might need a little more or less depending on the moisture content of your potato and poha.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, gently rinse the poha under cool water – just a quick rinse, we don’t want to soak it! Drain it well and let it rest for about 15 minutes. This softens the poha without making it mushy.
2. In a large bowl, combine the softened poha, chopped onion, mashed potato, ginger paste, green chillies, coriander, and curry leaves.
3. Now, add the spices: red chilli powder, ajwain, aamchur, and salt. Give everything a good mix, ensuring the spices are evenly distributed.
4. Time for the crunch! Incorporate the crushed roasted peanuts and besan. Start with 3 tablespoons of besan and add more, one tablespoon at a time, if the mixture feels too wet. You want a mixture that holds its shape.
5. Grease your hands lightly with oil. This prevents the mixture from sticking. Shape the mixture into small, round balls – about 1-inch in diameter.
6. Heat oil in a deep frying pan or kadhai over medium heat. Carefully drop the poha balls into the hot oil, frying in batches to avoid overcrowding.
7. Fry until they’re golden brown and crispy – about 3-5 minutes per batch. Drain them on paper towels to remove excess oil.

Expert Tips

• Don’t skip the resting time for the poha! It makes a huge difference in the texture.
• Make sure the oil is hot enough before frying. If it’s not, the snacks will absorb too much oil and become soggy.
• Fry in batches to maintain the oil temperature.
• A pinch of turmeric powder added with the spices gives a lovely color.

Variations

• My friend Priya adds a sprinkle of chaat masala to the mixture for an extra tangy kick. It’s delicious!
• For a sweeter version, add a tablespoon of sugar to the spice mix. My mom used to make these for Diwali.
• Add different veggies: Grated carrots or finely chopped capsicum can be added to the mixture for extra nutrients and texture.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use for frying is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free! Besan (gram flour) is a gluten-free flour.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use ¼ tsp red chilli powder and 1 green chilli.
• Medium: Use ½ tsp red chilli powder and 2 green chillies.
• Hot: Use 1 tsp red chilli powder and 3-4 green chillies.

Festival Adaptations (Diwali, Holi snack options)

These poha snacks are perfect for festive occasions! They’re a popular snack during Diwali and Holi. You can even package them up in small boxes as homemade gifts.

Serving Suggestions

Serve these hot and crispy with your favorite chutney – green chutney, mint chutney, or even tomato ketchup! They’re also great with a cup of chai.

Storage Instructions

Store leftover poha snacks in an airtight container at room temperature for up to 3 days. They might lose some of their crispness, but they’ll still be delicious!

FAQs

What type of poha works best for this recipe?

Thin poha is the best choice. It gets nice and crispy when fried.

Can I make these ahead of time?

You can prepare the mixture ahead of time and store it in the fridge for a few hours. Fry them just before serving for the best results.

How do I adjust the spice level?

Simply adjust the amount of red chilli powder and green chillies. Start with less and add more to taste.

What is ajwain and can I substitute it?

Ajwain (carom seeds) has a unique, slightly bitter flavor. If you can’t find it, you can substitute with a pinch of cumin powder, but it won’t be quite the same.

Can I bake these instead of frying?

While frying gives the best results, you can try baking them at 180°C (350°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but still tasty!