How to make Poha Balls - Something different, something delectable, try them and you will love them.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pressed Rice, Roasted Peanuts (भुनी हुई मूंगफली)

Cuisine : Indian

Course : Snacks and Starters

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Poha Balls Recipe Card

Poha Balls

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Poha Balls checkout Kanda Poha, Poha Cutlets, Khatta Meetha Chiwda, Chuara Matar . You can also find more Snacks and Starters recipes like Babycorn Manchurian, Easy Hoisin Prawns, Spicy Potato Fingers, Apple And Cheese Toast.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Poha Balls Recipe

  • Pressed Rice thick 2 cups

  • Roasted Peanuts

  • Oil 2 tablespo

  • Mustard seeds 1 teaspoon

  • Asafoetida a pinch

  • Turmeric powder 1 teaspoon

  • roasted peanuts crushed 1/4 cup

  • Curry leaves 8-10

  • Green chillies seeded 3-4

  • Onions finely chopped 3 medium

  • Salt to taste

  • Bread crumbs 1 cup


Step 1

Wash poha thoroughly. Drain and set aside. Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida, turmeric powder and peanuts and mix well.

Step 2

Add curry leaves, green chillies and onions. Mix and sauté till onions are translucent.Add salt to poha and add to the pan.

Step 3

Mix well, cover and cook for four to five minutes. Sprinkle sufficient water to keep the poha moist. Remove from heat and transfer into a bowl.

Step 4

Divide the poha mixture into small equal portions and shape into balls.Heat sufficient oil in a kadai.

Step 5

Coat the balls with breadcrumbs and deep-fry till golden. Drain on absorbent paper. Serve hot.