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1 cup - poha/aval.
1/2 cup - moong dal.
1 cup - palak/spinach (Finely chopped).
2-3 - green chillies, finely chopped.
2 tbsp - coriander leaves, finely chopped.
1 tsp - sugar.
2 tsp -
Salt, to taste.
How to Make Poha PalakVada
Soak moong dhal for 1 hour, drain water and grind it to a coarse paste (don't grind it to a smooth paste).
If you use thick poha/aval soak for 10 mins, (if you use thin aval then wash it in water, squeeze out the water and use - no need to soak).
Meanwhile heat oil in a deep pan.
In a bowl add ground paste of moong dal, to it add, aval/ poha, green chillies, palak, coriander, sugar, lemon juice, salt.
Mix all the ingredients well, don't add water.
The moisture in moong dal and poha is good enough for mixing.
Make small balls out of it, flatten the balls, and fry the vadas in oil.
Serve crispy vadas with chilli sauce.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.