In a bowl, mix well - poha, red chilli, onion, salt, corn flour and coriander leaves.
In a pressure cooker cook potatoes and mash it and mix well with the poha mixture.
Heat oil in a kadai for deep frying the pakoda balls.
Recipe and image courtesy: Jeyashris Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.