Give your regular poha breakfast a new twist. We have brought you a special crispy poha nastha that will go well with Dahi ki Chutney. This breakfast recipe is very much like vada or cutlet, but dear, there is a thin line between them. This recipe is totally gluten-free so you can call it a healthy breakfast recipe too.
So, follow the directions below along with images to prepare Crispy Poha Nastha & Dahi ki Chutney.
Directions:
1. Soak 1 cup of poha for 10 minutes.
2. Mash the soaked poha to prepare the dough.
3. Add 1 cup besan, 2-3 finely chopped green chilies, 1-inch grated ginger, ½ tsp of carom seeds, and 2 tsp of dry fenugreek to the poha.
4. Add ½ tsp of crushed red chili, ¼ tsp of turmeric powder, 2-3 tbsp of finely chopped green coriander, and more than ½ tsp of salt.
5. Add 1 cup of chopped spinach and 2 tbsp of oil (heated).
6. Apply a little oil to your hand and knead the dough once it cools down.
7. Heat the oil in a Kadai for frying.
8. Divide the dough into small balls and give them a mathri-like shape.
9. Drop the Khasta in the oil for frying.
10. Fry them from both sides until golden brown over low-medium heat.
11. Prepare all the Poha Khasta similarly. Each batch will take 7-8 minutes.
12. Blend 1 cup chopped green coriander, 4-green chilies, ½ inch ginger baton, ½ tsp of salt, ½ tsp of jeera, and ½ cup curd in a mixer-blender.
13. Crispy Poha Khasta & Dahi Chutney is ready to be served.
