Suji Poha Bites
Suji Poha Bites
Ingredients
For the Suji Poha Bites
- 1 cup poha, flattened rice
- 1/3 cup suji, semolina
- 1/2 cup yogurt
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper powder
- 2 tablespoons coriander leaves, freshly chopped
- 2 tablespoons cooking oil, for pan-frying
For the Tempering
- 1 tablespoon cooking oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon hing, asafoetida
- 1 teaspoon sesame seeds
- 8 curry leaves
- 1 green chilies, slit lengthwise
- 2 dry red chilies, broken
- 1/2 teaspoon Kashmiri red chili powder
- 2 teaspoons podi masala
Instructions
- 1
Thoroughly wash the poha (flattened rice) under running water. Drain well and transfer it to a mixing bowl. Add the suji (semolina) and yogurt. Mix these ingredients well with a spoon until combined.
⏱️ 3 min
- 2
Allow the poha, suji, and yogurt mixture to rest for 5 minutes. This allows the poha to soften and the suji to absorb some moisture.
⏱️ 5 min
- 3
After resting, add salt, pepper powder, and freshly chopped coriander leaves to the mixture. Mix everything until well combined and the spices are evenly distributed.
⏱️ 2 min
- 4
Heat 1 tablespoon of cooking oil in a small pan over medium heat. Add mustard seeds and allow them to splutter. Then add cumin seeds, hing, and sesame seeds. Sauté for about 30 seconds until fragrant.
⏱️ 2 min
- 5
Add curry leaves, slit green chilies, and broken dry red chilies to the tempering. Sauté for another minute until the curry leaves are crisp and the chilies are lightly roasted.
⏱️ 1 min
- 6
Stir in the Kashmiri red chili powder and podi masala into the tempering. Cook for 15-20 seconds, being careful not to burn the spices.
⏱️ 1 min
- 7
Pour the hot tempering mixture directly into the poha-suji mixture. Mix thoroughly to incorporate the tempering evenly throughout the dough.
⏱️ 2 min
- 8
Divide the mixture into small, equal portions and shape them into flat, round patties or desired bite-sized shapes.
⏱️ 5 min
- 9
Heat 2 tablespoons of cooking oil in a non-stick pan or griddle over medium heat. Place the shaped Suji Poha Bites in the pan, ensuring not to overcrowd it.
⏱️ 2 min
- 10
Pan-fry the bites for 3-4 minutes on each side, or until they are golden brown and crispy. Add more oil if needed during frying.
⏱️ 8 min
- 11
Remove the cooked Suji Poha Bites from the pan and place them on a paper towel-lined plate to drain any excess oil.
⏱️ 1 min
- 12
Serve the Suji Poha Bites hot with your favorite chutneys (such as green coriander chutney and red garlic chutney).
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Suji Poha Bites
Ingredients
For the Suji Poha Bites
- 1 cup poha, flattened rice
- 1/3 cup suji, semolina
- 1/2 cup yogurt
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper powder
- 2 tablespoons coriander leaves, freshly chopped
- 2 tablespoons cooking oil, for pan-frying
For the Tempering
- 1 tablespoon cooking oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon hing, asafoetida
- 1 teaspoon sesame seeds
- 8 curry leaves
- 1 green chilies, slit lengthwise
- 2 dry red chilies, broken
- 1/2 teaspoon Kashmiri red chili powder
- 2 teaspoons podi masala
Instructions
- 1
Thoroughly wash the poha (flattened rice) under running water. Drain well and transfer it to a mixing bowl. Add the suji (semolina) and yogurt. Mix these ingredients well with a spoon until combined.
⏱️ 3 min - 2
Allow the poha, suji, and yogurt mixture to rest for 5 minutes. This allows the poha to soften and the suji to absorb some moisture.
⏱️ 5 min - 3
After resting, add salt, pepper powder, and freshly chopped coriander leaves to the mixture. Mix everything until well combined and the spices are evenly distributed.
⏱️ 2 min - 4
Heat 1 tablespoon of cooking oil in a small pan over medium heat. Add mustard seeds and allow them to splutter. Then add cumin seeds, hing, and sesame seeds. Sauté for about 30 seconds until fragrant.
⏱️ 2 min - 5
Add curry leaves, slit green chilies, and broken dry red chilies to the tempering. Sauté for another minute until the curry leaves are crisp and the chilies are lightly roasted.
⏱️ 1 min - 6
Stir in the Kashmiri red chili powder and podi masala into the tempering. Cook for 15-20 seconds, being careful not to burn the spices.
⏱️ 1 min - 7
Pour the hot tempering mixture directly into the poha-suji mixture. Mix thoroughly to incorporate the tempering evenly throughout the dough.
⏱️ 2 min - 8
Divide the mixture into small, equal portions and shape them into flat, round patties or desired bite-sized shapes.
⏱️ 5 min - 9
Heat 2 tablespoons of cooking oil in a non-stick pan or griddle over medium heat. Place the shaped Suji Poha Bites in the pan, ensuring not to overcrowd it.
⏱️ 2 min - 10
Pan-fry the bites for 3-4 minutes on each side, or until they are golden brown and crispy. Add more oil if needed during frying.
⏱️ 8 min - 11
Remove the cooked Suji Poha Bites from the pan and place them on a paper towel-lined plate to drain any excess oil.
⏱️ 1 min - 12
Serve the Suji Poha Bites hot with your favorite chutneys (such as green coriander chutney and red garlic chutney).
⏱️ 1 min