Poha Recipe- Crispy Semolina Poha Fritters with Coconut & Chilli

Last Updated on 4 months by Neha Deshmukh

Poha Recipe: Crispy Semolina Poha Fritters with Coconut & Chilli

Introduction

Oh, these poha fritters! They’re a little slice of childhood for me. I remember my aaji (grandmother) making these during festivals, and the whole house would smell incredible. They’re seriously addictive – crispy, flavourful, and just the right amount of spicy. This isn’t your everyday poha recipe; we’re taking things up a notch with semolina for extra crunch and a vibrant mix of coconut and chilli. You’ll absolutely love them!

Why You’ll Love This Recipe

These aren’t just tasty; they’re wonderfully versatile. Perfect as a snack with your evening chai, a festive treat, or even a light bite for guests. They come together quickly, and honestly, the process is quite therapeutic. Plus, who doesn’t love a good crispy fritter?

Ingredients

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

• 1 cup thick poha / aval / flattened rice
• ?? cup rava / semolina / suji
• ?? tsp salt
• 1 cup buttermilk
• 1 chilli, finely chopped
• 1 tsp ginger paste
• ?? tsp chilli flakes
• 1 tbsp sesame seeds
• 2 tbsp coriander, chopped
• 2 tbsp coconut, grated
• 1 tsp cumin
• ?? cup rice flour
• Oil, for deep frying

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure everything comes together perfectly!

Poha / Aval / Flattened Rice: Types and Selection

We’re using thick poha for this recipe. It holds its shape better during frying. You can find it at most Indian grocery stores. If you only have thin poha, it will work in a pinch, but the fritters might be a little more delicate.

Semolina / Rava / Suji: Choosing the Right Grind

Medium-fine semolina works best here. Too coarse, and the fritters won’t bind well. Too fine, and they might not get as crispy.

Buttermilk: Regional Variations & Substitutes

Buttermilk adds a lovely tang and helps bind the dough. In India, chaas (spiced buttermilk) is common. If you can’t find buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes.

Unique Spice Blend: Chilli Flakes & Cumin

The chilli flakes add a beautiful warmth, and the cumin brings an earthy depth. Feel free to adjust the amount of chilli flakes to your liking!

Sesame Seeds: Flavor & Nutritional Benefits

Sesame seeds aren’t just for flavour; they add a lovely texture and a boost of nutrients. Toasting them lightly before adding them to the mixture intensifies their flavour.

Coconut: Fresh vs. Dried – Which to Use?

Freshly grated coconut is always best, but unsweetened desiccated coconut works well too. If using desiccated coconut, you might want to add a tiny splash of water to rehydrate it slightly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gently rinse 1 cup of thick poha using a sieve. Don’t soak it for too long, just a quick rinse to remove any dust. Transfer it to a large bowl.
2. Now, add ?? cup semolina, ?? tsp salt, and 1 cup buttermilk to the poha. Give it a good mix and let it rest for about 20 minutes. This allows the poha to absorb the buttermilk and the semolina to soften.
3. After the resting period, it’s time to add the flavour! Add the chopped chilli, ginger paste, chilli flakes, sesame seeds, coriander, coconut, and cumin to the bowl. Mix everything thoroughly, ensuring all the ingredients are well combined.
4. Gradually add ?? cup rice flour, kneading it into a soft, but not sticky, dough. The amount of rice flour you need might vary slightly depending on the moisture content of the poha and buttermilk.
5. Grease your hands with a little oil. Take a small portion of the dough and shape it into a ball. Flatten it slightly and create a hole in the center – this helps the fritters cook evenly.
6. Heat oil in a deep frying pan or wok over medium heat. Carefully drop the fritters into the hot oil, a few at a time.
7. Deep fry until they turn golden brown and crispy, flipping occasionally to ensure even cooking.
8. Remove the fritters from the oil and drain them on kitchen paper to remove any excess oil.

Expert Tips

A few little secrets to make your poha fritters extra special:

Achieving the Perfect Dough Consistency

The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more rice flour, a tablespoon at a time.

Ensuring Even Frying & Crispiness

Don’t overcrowd the pan. Frying in batches ensures the oil temperature doesn’t drop too much, resulting in crispier fritters.

Adjusting Spice Levels to Your Preference

Don’t be afraid to play with the amount of chilli flakes! Start with a smaller amount and add more to taste.

Variations

Let’s get creative!

Vegan Poha Fritters

Simply substitute the buttermilk with plant-based yogurt or a mixture of plant-based milk and lemon juice.

Gluten-Free Poha Fritters

This recipe is naturally gluten-free, as long as you ensure your semolina and rice flour are certified gluten-free.

Spice Level Adjustments: Mild, Medium, Hot

• Mild: Reduce the chilli flakes to ½ tsp or omit them altogether.
• Medium: Use the amount of chilli flakes specified in the recipe.
• Hot: Add an extra ½ tsp of chilli flakes or a pinch of cayenne pepper.

Festival Adaptations: Ganesh Chaturthi & Diwali Snacks

These fritters are a staple during Ganesh Chaturthi and Diwali in many Indian households. My family loves to serve them with a special coconut chutney during these festivals.

Serving Suggestions

Serve these poha fritters hot, straight from the fryer! They’re delicious on their own, but even better with a side of:

• Mint-coriander chutney
• Tomato sauce
• Sweet tamarind chutney

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. They will lose some of their crispiness, but you can reheat them in a preheated oven or air fryer to restore some of the crunch.

FAQs

Got questions? I’ve got answers!

What is the best way to soak the poha for optimal texture?

Just a quick rinse under running water is all you need! Over-soaking will make the poha mushy.

Can I use store-bought buttermilk, or is homemade better?

Store-bought buttermilk is perfectly fine! Just make sure it’s plain and unsweetened.

What type of oil is best for deep frying these fritters?

Groundnut oil or vegetable oil are good choices. They have a high smoke point and a neutral flavour.

How can I prevent the fritters from absorbing too much oil?

Make sure the oil is hot enough before adding the fritters, and don’t overcrowd the pan.

Can these fritters be made ahead of time and reheated?

You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Fry the fritters just before serving for the best results.

Is it possible to bake these instead of frying?

While frying gives the best texture, 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!