Are you looking for a unique, high-protein tea-time snack that is crispy on the outside and soft on the inside? This Soyabean Poha Pakoda recipe is the perfect answer! Combining the goodness of nutritious soya chunks with the crunch of poha (flattened rice), this dish is a fantastic alternative to regular onion bhajis.
Originating from Maharashtrian cuisine, this Soyabean Poha Pakoda (or Bhaji) is incredibly easy to make and requires ingredients you likely already have in your kitchen. Whether you want a quick evening snack for your kids or a tasty appetizer for guests, these fritters are sure to impress. Plus, they stay crispy for hours! Let’s dive into this simple Soyabean Poha Pakoda recipe and make your snack time exciting.
Also Read – Authentic Kolambi Rassa Recipe | Maharashtrian Spicy Prawn Curry
Ingredients List:
- Soya Chunks (Soyabean): ½ cup (before soaking) / 2 handfuls (soaked & squeezed)
- Poha (Flattened Rice): 1 flat bowl (approx. 1 cup)
- Onion: 2 medium-sized, chopped
- Fresh Coriander Leaves: 1 cup, finely chopped (with tender stems)
- Besan (Gram Flour): ½ cup
- Rice Flour: 1 small tsp (optional, for extra crispiness)
- Green Chillies: 3, crushed (adjust to taste)
- Carom Seeds (Ajwain): ½ tsp
- Coriander-Cumin Powder (Dhania-Jeera): 1.5 tsp
- Turmeric Powder: ½ tsp
- Asafoetida (Hing): A pinch
- Sesame Seeds (Til): 1 tsp (optional, great for winter)
- Salt: To taste
- Oil: For deep frying
Also Read – Chatpatit Bhendi Recipe: Spicy & Easy Okra Fry in 10 Mins
Step-by-Step Instructions:
- Prepare the Soyabean: Soak the soya chunks in water until soft. Once soaked, wash them thoroughly and squeeze out all the excess water tightly. Use a chopper or mixer to mince the soya chunks coarsely (do not make a fine paste).
- Prepare the Poha: Wash the poha (flattened rice) thoroughly and drain all the water completely.
- Mix the Base: In a large mixing bowl, combine the minced soya chunks and the washed, damp poha.
- Add Spices & Veggies: Add the chopped onions, fresh coriander, crushed green chillies, carom seeds (ajwain), turmeric powder, coriander-cumin powder, hing, and salt.
- Bind the Mixture: Add the Besan (gram flour) and rice flour to the bowl.
- Knead the Dough: Mix everything well by hand. Do not add water. Press and mash the mixture together; the moisture from the soaked soya, poha, and onions is enough to form a dough-like consistency.
- Heat the Oil: Heat oil in a deep pan or kadhai. Once hot, lower the flame to medium.
- Fry the Pakodas: Take small portions of the mixture and drop them into the hot oil (no need to shape them perfectly). Fry on medium flame until they turn golden brown and crispy on all sides.
- Serve Hot: Remove the pakodas from the oil and serve them fresh!
Cooking Tips for Better Results:
- Squeeze Well: Ensure you squeeze the water out of the soya chunks very tightly. Excess water can make the pakodas absorb too much oil.
- No Water Needed: Do not add extra water while mixing the batter. The natural moisture is sufficient for binding.
- Oil Temperature: Fry on a medium flame. If the oil is too hot, they will burn outside and stay raw inside. If too cool, they will become oily.
- Rice Flour Magic: Adding a teaspoon of rice flour helps the Soyabean Poha Pakoda stay crispy for a longer time.
Also Read – Quick Toor Masoor Dal Recipe | Pressure Cooker Mix Dal
Variations:
- Spicy Version: Add a teaspoon of red chilli powder if you prefer a spicier kick or want a reddish colour.
- Veggie Loaded: You can add a grated raw potato (washed and squeezed dry) to the mixture for added texture and taste.
- Kids-Friendly: Reduce the green chillies and add a little grated cheese inside the pakoda for a cheesy surprise.
- Winter Special: Add a spoonful of sesame seeds (til) to the batter as they provide warmth and a nice crunch.
Serving Suggestions:
- Classic Combo: Serve hot with a cup of Masala Chai or Coffee.
- Dips: Pair these Soyabean Poha Pakodas with green mint chutney, tomato ketchup, or tamarind chutney.
- Side Dish: These can also be served as a crispy side dish with a simple Dal Rice or Khichdi meal.
Also Read – Restaurant Style Soya Keema Recipe | Spicy Veg Keema Masala
FAQs:
Q1: Can I use baking soda in this recipe?
Ans: You don’t need baking soda for this recipe. The combination of poha and proper frying makes the Soyabean Poha Pakoda crispy naturally. However, if you want them extra fluffy, a tiny pinch is fine.
Q2: My mixture is too dry and breaking apart. What should I do?
Ans: If the mixture is too dry, sprinkle just a few drops of water or let the mixture sit for 5 minutes so the onions release their moisture.
Q3: Is this recipe gluten-free?
Ans: Yes, providing you use pure Besan (gram flour) and check that your Hing (Asafoetida) is gluten-free (some compounded hing contains wheat flour).
Q4: Can I air-fry these Soyabean Poha Pakodas?
Ans: Yes! Preheat your air fryer to 180°C (356°F). Brush the pakodas with a little oil and air fry for 12-15 minutes until golden and crisp.
Crispy Soyabean Poha Pakoda Recipe – Easy High Protein Snack
Ingredients
- Soya Chunks Soyabean: ½ cup (before soaking) / 2 handfuls (soaked & squeezed)
- Poha Flattened Rice: 1 flat bowl (approx. 1 cup)
- Onion: 2 medium-sized chopped
- Fresh Coriander Leaves: 1 cup finely chopped (with tender stems)
- Besan Gram Flour: ½ cup
- Rice Flour: 1 small tsp optional, for extra crispiness
- Green Chillies: 3 crushed (adjust to taste)
- Carom Seeds Ajwain: ½ tsp
- Coriander-Cumin Powder Dhania-Jeera: 1.5 tsp
- Turmeric Powder: ½ tsp
- Asafoetida Hing: A pinch
- Sesame Seeds Til: 1 tsp (optional, great for winter)
- Salt: To taste
- Oil: For deep frying
Instructions
- Prepare the Soyabean: Soak the soya chunks in water until soft. Once soaked, wash them thoroughly and squeeze out all the excess water tightly. Use a chopper or mixer to mince the soya chunks coarsely (do not make a fine paste).
- Prepare the Poha: Wash the poha (flattened rice) thoroughly and drain all the water completely.
- Mix the Base: In a large mixing bowl, combine the minced soya chunks and the washed, damp poha.
- Add Spices & Veggies: Add the chopped onions, fresh coriander, crushed green chillies, carom seeds (ajwain), turmeric powder, coriander-cumin powder, hing, and salt.
- Bind the Mixture: Add the Besan (gram flour) and rice flour to the bowl.
- Knead the Dough: Mix everything well by hand. Do not add water. Press and mash the mixture together; the moisture from the soaked soya, poha, and onions is enough to form a dough-like consistency.
- Heat the Oil: Heat oil in a deep pan or kadhai. Once hot, lower the flame to medium.
- Fry the Pakodas: Take small portions of the mixture and drop them into the hot oil (no need to shape them perfectly). Fry on medium flame until they turn golden brown and crispy on all sides.
- Serve Hot: Remove the pakodas from the oil and serve them fresh!
