Honey chilli poha potato balls

 Honey chilli poha potato balls 

Honey chilli poha potato balls is a perfect dish goes well with fried rice and chow mein. It is a simple, healthy and quick recipe. This dish can also be consumed as an evening snack with coriander chutney. 

Quick recipe tip -

1. Adjust spices according to taste. 

Ingredients for balls -

1 cup poha

1 onion chopped

3 small potatoes boiled

1 tsp green chilli paste

1 tsp grated ginger

2 tbsp peanuts (roasted and crushed)

3 tbsp besan/ gram flour

1/2 tsp ajwain

To taste salt

1/2 tsp red chilli powder

1 tsp chat masala

3 tbsp coriander leaves 

For honey chilli sauce -

2 tsp sesame oil

1 tsp garlic minced

1 tsp ginger grated

1 tsp green chilli paste

1 onion chopped

1 capsicum chopped

To taste salt

1/2 tsp red chilli powder

1 tsp soya sauce

1 tsp white vinegar

1 tbsp tomato ketchup

1 tsp red chilli sauce

1 tbsp cornflour

1/4 cup + 1/2 cup water

2 tbsp honey

1 tsp sesame seeds 

Method -

1. Wash and rinse poha properly. No need to soak. Keep poha in the strainer for 10 minutes so that the extra water drains away. 

2. In a mixing bowl add onion, potato, green chilli paste, ginger, peanuts, besan, ajwain, salt, red chilli powder, chat masala and coriander leaves. Mix well. 

3. Add poha and mix everything well. 

4. Poha potato mixture is ready. 

5. Heat appam pan on slow flame. Drizzle little oil in appam holes. Make small balls from the poha potato mixture and place it in appam holes.

6. Cook on slow flame by flipping sides after few intervals. Cook properly on slow flame till golden and crisp. 

7. Poha potato balls are ready. 

For honey chilli sauce -

1. In a mixing bowl add soya sauce, vinegar, tomato ketchup, red chilli sauce and mix. Keep aside till use. 

2. In another bowl mix cornflour and water and keep aside. 

3. Heat oil in a wok on slow flame. Add garlic, ginger, green chilli paste, onion and fry till golden. 

4. Add capsicum, salt, red chilli powder and fry for 2 minute on slow flame. 

5. Add sauces mixture and mix well on slow flame. 

6. Add 1/2 cup water and mix. 

7. Add cornflour mixture and mix continuously on slow flame. 

8. Mix well.

9. Add sesame seeds, honey and mix well. 

10. Add Poha potato balls and mix well. 

11. Honey chilli poha potato balls are ready. 

12. Sprinkle coriander leaves on top and mix. 

13. Place it in a serving dish and serve hot. 

Cook, Click & Post before you have a toast! 

Mirchi vada/ Mirch bajji/ Stuffed mirchi pakoda

 Mirchi vada/ Mirch bajji/ Stuffed mirchi pakoda 

Mirchi vada or Stuffed jalapeno fritters are a popular spicy Indian snack. This spicy crispy vada is a perfect tea time snack in monsoons. This spicy mirchi vada is prepared by stuffing mirchi with potato mixture then, dipped it into batter and deep fry it till golden and crispy.  

Recipe notes - 

1. Add spices to taste.

2. Instead of potato stuffing... Any other stuffing can be used.

Ingredients -

12 medium size moti mirch/ bhavnagiri mirch/ jalapeno

As needed oil for deep frying

Ingredients for batter -

1-1/2 cup besan

3 tbsp rice flour

1 tsp salt

1/4 tsp red chilli powder

1/4 tsp turmeric powder

1/4 tsp baking soda

1 cup water for mixing the batter

Ingredients for stuffing -

6 boiled potatoes

1 onion chopped

1 tsp grated ginger

1 green chilli

To taste salt

1/2 tsp red chilli powder

1 tsp chat masala

1/2 tsp ajwain

3 tbsp coriander leaves chopped

1 tbsp sesame oil/ olive oil/ cooking oil

1 tbsp lemon juice

For serving -

1 onion chopped

1 tbsp coriander leaves chopped

1 tsp lemon juice

To taste salt

To taste chat masala 

**Add spices according to taste 

Method  - 

1. Wash and clean bhavnagiri mirch. Cut each mirchi vertically keeping top and base intact. Remove seeds from the centre. Keep aside. 

2. In a bowl add besan, rice flour, salt, red chilli powder, turmeric powder, baking soda and water. 

3. Mix well to a smooth batter. 

4. Consistency of the batter should be thick but pouring. 

5. In another bowl add boiled potatoes, onion, green chilli, salt, red chilli powder, chat masala, ajwain, coriander leaves, oil and lemon juice. 

6. Mix stuffing well and keep aside. 

7. In small bowl mix onion, coriander leaves, lemon juice, salt and chat masala. Onion mixture is ready. Keep aside. 

8. Stuff each mirchi with potato stuffing. 

9. Heat oil in a wok. Dip each stuffed mirchi in besan batter. 

10. Deep fry in hot oil on medium flame till golden. 

11. Fried chillies are ready. Let it cool a bit. 

12. Make slit in each mirchi and stuff onion coriander mixture. Place it in serving plate. 

13. Serve with chutney. 

Cook, Click & Post before you have a toast!