Description:
Poha & Murmura Deep Fried Pattie
Preparation:
1) Wash Poha and Murmura together thoroughly in running water for 2-3 mins.
2) Keep aside to drain.
3) Coarsely chop Green Chilies.
2) Keep aside to drain.
3) Coarsely chop Green Chilies.
Cooking:
1) In a bowl, mix soaked and drained Poha-Murmura, Besan, chopped Green Chilies, Salt, Amchur Powder and Suger.
2) Heat Oil in a wok, add Mustard seeds and let it splutter.
3) Pour tadka into above mixture.
4) Add Mint Chutney and mix well.
5) Make a medium size balls and flatten each ball on an Oiled palm.
6) Heat Oil and deep fry till light golden brown & little crispy.
7) Remove on an absorbant paper.
2) Heat Oil in a wok, add Mustard seeds and let it splutter.
3) Pour tadka into above mixture.
4) Add Mint Chutney and mix well.
5) Make a medium size balls and flatten each ball on an Oiled palm.
6) Heat Oil and deep fry till light golden brown & little crispy.
7) Remove on an absorbant paper.
Serve For: 4 Persons
Total cooking time: 45-50 mins.
Garnishing:
Serve hot with Tomato Ketchup.
| Ingredients | Quantity | Add to Cart |
|---|---|---|
| Pressed Rice Thick ( Poha Thick ) | 5.29 Oz | |
| Green Chilies | 5 Piece | |
| Chickpeas Flour ( Besan ) | 4 Tablespoon | |
| Sugar | 3 Teaspoon |
|
| Mint Chutney | 3 Tablespoon | |
| Oil | 2 Tablespoon |
|
| Puffed Rice ( Murmura ) | 1.23 Oz | |
| Dry Mango Powder ( Amchur Powder ) | 1 Teaspoon | |
| Mustard Seeds | 0.5 Teaspoon | |
| Salt | As Required to Taste |
|
| Oil for deep frying | As Per Required |
|
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