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Crispy Poha Nastha & Dahi ki Chutney

पोहा का आसान टेस्टी नाश्ता व धनिये की चटनी । Crispy Poha Nastha & Dahi ki Chutney | No Gluten Recipe

 

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.

 

Crispy Poha Nastha & Dahi ki Chutney
Author: 
Recipe type: Breakfast
Cuisine: Indian
 
We have brought you a special crispy poha nastha that will go well with Dahi ki Chutney.
Ingredients
  • Green Coriander -1 Cup
  • Salt - ½ tsp
  • Cumin Seeds -1/2 tsp
  • Ginger - ½ inch baton
  • Green Chilli - 4
  • Curd - ½ Cup
Instructions
  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 on 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.

 

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