Saturday, April 26, 2014

Poha Tikki (Beaten Rice Tikki)

Poha or Beaten rice is a very very well used breakfast item used by almost everyone in this country. It is not just easy to cook but it also quite healthy. It is mostly eaten by Maharastrians as they claim but honestly it is served at every state differently but as much as the Maharashtrians do.

Yesterday evening a few friends visited us without prior notice. Well, we always have friends coming over and when they call to inform we find it too formal so we appreciate and love surprise visits from friends. But, hey it was an evening visit so obviously drinks are on the house for them but how do I quickly come up with something delicious which is not too oily.

Known for cooking a quick snack I rushed into the kitchen and found my ref stocked up with all kinds of ready to eat snack from McCain's and Al kabeer's etc. But I just was in no mood to even look at oil after having eaten an oily Chhole Puri for lunch at a food corner close by. Not that we do not like the oily fritters but I was not in a mood this time. So I zeroed in on POHA TIKKI





So here is what I did and you will need:

1 cup beaten rice  - washed and soaked for a minute or depending on the thickness of the poha
2 Big Potatoes - Boiled and mashed
3 Green chillies - chopped
1 medium Onion - chopped
Coriander leaves - chopped
Red chilly powder - 1 teaspoon or as per your heat preference
Garam Masala - 1 teaspoon
Handful of peanuts
Half Lemon Juice
Ginger - finely chopped


Method:

In a bowl, add the beaten rice with the lemon juice, salt, green chillies and ginger. Mix once and set aside for the flavors to mix into the poha. It really works even if you are making a normal poha, just try once and write back.

Take a pan and roast the peanuts. Add into the beaten rice all the ingredients and mix well. Shape the round and flat like a tikki.

Now take a tawa/griddle and pour a teaspoon of oil and roast the tikkis till the top layer is brown and looks crispy. Try to cook on a low flame for more crispiness.

Serve with tomato ketchup/green chutney or sweet and sour tamarind chutney.



Note:

  • Do not minus the lemon juice from the recipe. The tangyness really works and once you try, you would always want to add some
  • You may serve sandwiched between bread slices 


Do write back to me if you tried and liked this.

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