Namaskar! Today we’ll prepare Special Poha Breakfast We are preparing Poha khasta It will give you Kachori, Mathri as well as pakora taste. Above all, it is gluten-free you will love it. Let’s get started.
To prepare poha Khasta nasta take 1 cup poha in a bowl. First, we will wash it. Wash it one more time. Rinse and drain the Poha. Add 1/2 cup water. We want well-puffed Poha. Immersed the poha well in the water.
Add 1/2 cup water in 1 cup poha. Cover and leave it for 10 minutes. Once the poha gets puffed up we will proceed to next step. 10 minutes have passed Now, we will mash the poha properly just like we knead the dough.
We have mashed the poha well. Now, add besan Add 1 cup besan to the bowl. Save a small quantity of besan we will use it later (if needed) Add 2-3 finely chopped green chillies. 1-inch grated ginger 1/2 tsp of carom seeds add them after crushing.
Crushing helps in enhancing aroma and taste 2 tsp of dry fenugreek We will crush it as well You can skip this if you don’t have it. 1/2 tsp of crushed red chili 1/4 tsp of turmeric powder This will enhance the color of Khasta.
2-3 tbsp of finely chopped green coriander More than 1/2 tsp of salt or as per your taste To make it healthy and tastier we will add 1 cup chopped spinch. Take a tadka pan heat 2 tbsp of oil in it. Heat the oil well.
Pour the hot oil in the prepared mixture. Adding hot oil will make Khasta crispier. Mix everything with a spoon. Now, knead with hand to prepare the dough Add the saved besan now. apply a little oil in your hands and prepare a smooth dough.
Here our dough is ready! To fry khasta, we kept the oil to heat The ratio of ingredients are 1 cup Poha : 1 cup besan : 1 cup spanich. You can use a bowl to measure ingredients. Now, break the dough into pieces.
Apply a little oil in your hands Pick a piece of dough roll it between your palms. Press and flatten it. Shape the dough ball as mathri. Nethier it is too thin nor too thick. Keep it a little thick. Likewise, shape the remainig Khasta.
We have prepare the Khastas We will prepare all the Khasta similarly. The oil is hot enough. Drop the dough to check the oil. The dough is frying well, that means oil is perfect We don’t want too hot oil we need medium-hot oil and keep the flame medium too.
The oil is just about perfect. Drop the Khasta in the oil to fry. Khastas came to the surface separate and turn them upside down They are not fried yet. Turn and fry until golden brown from both side.
Keep the flame low-medium. They have turned golden brown. We will take them out. Hold and tilt the spatula at the corner of the Kadhai. So that the extra oil can get back to the kadhai. Prepare all the khasta similarly.
We have ready all the khasta mathari One batch takes 7-8 minutes. With this, we will prepare Dahi-green coriander chutney. Take 1 cup chopped green coriander include the chopped stems of the coriander do not remove the stems.
Add the coriander to the jar 4 green chilli 1/2 inch ginger baton cut the ginger into bigger pieces Add 1/2 tsp of salt or as per your taste 1/2 tsp of jeera 1/2 cup dahi grind the content Earlier the jar was over-full there was no space to add dahi so we will add the curd now.
1 tbsp of water finely blend it. Curd and green coriander chutney is ready. Special Poha Khastas are ready to serve. When you want to have a special Nasata prepare them quickly. Serve it with green coriander chutney.
You can serve it with tea. You shall find no difficulty while preparing Take ingredients after measuring you will prepare perfect dough. The oil should be medium-hot and keep the flame medium. Fry them until golden brown You will prepare taste Poha Khasta Preapre and have them.
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