Crispy Soyabean Poha Pakoda Recipe - Easy High Protein Snack
Learn how to make crispy Soyabean Poha Pakoda! A high-protein, easy tea-time snack recipe that's soft inside and crunchy outside. Perfect for family & kids!
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!