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.
And share your experience with me.
You can also suggest new recipes
and subscribe to my channel.