How to Make Award-winning Poha fingers

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, poha fingers. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Poha fingers is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Poha fingers is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have poha fingers using 2 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Poha fingers:

1. Get Ingredients. 1 cup poha / aval / beaten rice, thin. 2 potato / aloo, boiled & mashed. 1 chilli, finely chopped. 2 clove garlic, finely chopped
2. Get 1/2 tsp mixed herbs. ½ tsp chilli flakes. ¼ tsp pepper powder. 2 tbsp coriander, finely chopped

Instructions to make Poha fingers:

1. Firstly, in a small mixi take 1 cup poha and blend to a fine powder. - add 2 potato, 1 chilli, 2 clove garlic, ½ tsp mixed herbs, ½ tsp chilli flakes and ¼ tsp pepper powder. - also add 2 tbsp coriander, ½ tsp salt and mix well. - combine well forming a soft dough. - now add ¼ cup maida and combine well forming a dough. you can alternatively add rice flour or cornflour.
2. Grease hands with oil, and pinch a ball sized dough. - roll to a rope thickness making sure it's uniform throughout. - cut to a 4 inch length or size of your choice. - deep fry in hot oil keeping the flame on medium. - stir using a stick to prevent from damaging. - fry until the fingers turn golden brown and crisp.

So that’s going to wrap it up with this special food poha fingers recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!