Rinse the poha in a colander under running water for 30 seconds, then let it soak in a bowl of lukewarm water for 3‑4 minutes until softened but not mushy; drain completely and set aside.
02
Step
Phase 1: Preparation & Setup
Boil the potato until fork‑tender, peel, and mash it finely in a large mixing bowl; add a pinch of salt and 1 tbsp lemon juice to brighten the flavor.
03
Step
Phase 1: Preparation & Setup
Finely chop coriander, green chilies, and grate the ginger; keep these aromatics ready for the tempering step.
04
Step
Phase 2: Tempering & Flavor Base
Heat a heavy‑bottomed pan on medium flame. Add 2 tbsp oil, then sprinkle mustard seeds and cumin seeds; wait until they crackle (≈10 seconds).
05
Step
Phase 2: Tempering & Flavor Base
Add a pinch of asafoetida, followed by grated ginger and chopped green chilies; sauté on medium flame for 1 minute until the raw aroma fades and the oil begins to separate.
06
Step
Phase 2: Tempering & Flavor Base
Stir in turmeric powder and red chili powder; fry for another 30 seconds, ensuring the spices do not burn.
07
Step
Phase 3: Mixing & Shaping
Transfer the tempered spice mixture into the bowl containing mashed potato; add the soaked poha, chopped coriander, and the remaining salt. Mix gently with clean hands until everything is uniformly co...
08
Step
Phase 3: Mixing & Shaping
Let the mixture rest for 2 minutes; this allows the poha to absorb the flavors. Then, with wet hands, shape the mixture into round balls about 2‑3 cm in diameter (≈2‑3 vadas per serving).
🇮🇳FSSAI™ COMPLIANT
VEG शाकाहारी
🇺🇸 USDA™ FoodData™
Verified
Per Serving · FSSAI Schedule II
Nutritional Information
Serving Size: 2 vadas
159 kcal
Energy / ऊर्जा · 665 kJ
8%% Adult RDA*
2.3g
Protein
13.8g
Carbohydrates
10.5g
Total Fat
Dietary Fiber1.2g
Total Sugars0.7g
Sodium102mg
Potassium680mg
*Percent Daily Values (% RDA) based on 2,000 kcal diet (ICMR-NIN 2020 / FSSAI). Verified via reference nutrition databases.