Go Back

Crispy Aloo Poha Recipe

Crispy Allo Poha Breakfast is an easy pan-roasted snack made with powdered poha, boiled potatoes, spices and sesame seeds. The squares are crispy outside, soft inside and perfect for breakfast, snacks or kids' tiffin.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course: Breakfast, Snack
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 2 cups poha
  • 1¼ cups water initially plus 2 tbsp more as needed
  • 2 boiled potatoes grated
  • 1 green chilli
  • 1- inch ginger
  • Chopped coriander leaves
  • 1 tsp peri peri masala
  • ½ tsp garam masala
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • Salt as per taste
  • Juice of ½ lemon
  • 1 tsp oil for binding
  • Oil as needed for greasing and roasting
  • Sesame seeds as needed

Method

  1. Grind 2 cups poha into a fine powder.
  2. Transfer to a bowl and gradually mix in 1 cup water, followed by ¼ cup water.
  3. Cover and rest for 10 minutes.
  4. Add grated boiled potatoes, green chilli, ginger, coriander, spices, salt and lemon juice.
  5. Add 2 tbsp water and 1 tsp oil while bringing everything together into a dough. Add another 2–3 tbsp water only if needed.
  6. Divide the dough into two portions.
  7. Place one portion on an oiled sheet, press gently and sprinkle sesame seeds.
  8. Cover with another sheet and roll into a rectangle.
  9. Trim the edges and cut into small square pieces.
  10. Heat and grease a pan. Roast the pieces for 2–3 minutes.
  11. Apply a little oil, flip and roast the other side until golden and crispy.
  12. Serve hot with chutney or sauce.

Notes

  • The most important step is controlling the water while making the dough.
  • Poha absorbs water after resting, so avoid adding excessive water at the beginning.
  • The dough should be firm enough to roll between sheets.
  • Medium heat works best for getting a crispy exterior without burning the surface.
  • For the crunchiest result, serve immediately after roasting.