Millet & Rice Poha (Aval)
Millet Aval / Poha Tikka with Potato and Carrot
Ingredients
- 100 g MadeBetter millet or rice aval / poha
- 150–300 ml, as needed freshly boiled water for softening
- 100 g boiled potato, mashed
- 40 g finely grated carrot
- 30 g finely chopped onion
- 5 g grated ginger
- 1 small green chilli, finely chopped (optional)
- 20 g rice flour, plus a little more only if needed
- ½ tsp cumin powder
- 15 ml cold-pressed oil
- to taste salt
Make it, step by step
- Cover aval / poha with 150 ml boiled water for 5 minutes. Add hot water gradually until tender; thicker aval / poha may take longer. Drain and cool enough to handle.
- Mix aval / poha with cooked potato, carrot, onion, ginger, chilli, cumin and salt. Add rice flour; the mixture should hold when pressed, without excess moisture.
- Shape 6 patties, about 1 cm thick. Heat oil in a wide pan over medium heat.
- Cook for about 4 minutes per side until browned and hot through, with vegetables cooked. Lower heat if browning before the centre cooks.
- Serve warm with chutney.
Useful tips
- Drain the softened aval / poha well before mixing. Add extra rice flour only if the patties will not hold together; excess flour makes them heavy.
Cooking and storage
- Boil the potato beforehand; its cooking time is additional.
