Are you concerned about what to prepare for breakfast or evening snacks? The recipe we present today will alleviate this concern. This breakfast, made from poha and semolina, is not only light and nutritious but also exceptionally flavorful. Let us explore the recipe.
Mornings can often be quite hectic. From waking up to getting ready for work or school, every task is completed in a rush, making it challenging to consider a healthy and quick breakfast. Conversely, by the evening, one may begin to feel a bit hungry and crave something savory and delicious. However, is it advisable to frequently order snacks from outside or consume oily foods?
The solution to this dilemma lies in Poha-Semolina Balls. This recipe serves as an excellent option for both breakfast and evening snacks. Light, healthy, and full of flavor, this dish is as simple to prepare as it is enjoyable.
The combination of poha and semolina enhances its nutritional value, while the spices and seasonings contribute to its delightful taste. Additionally, it can be prepared in advance and stored, allowing for quick preparation and serving whenever hunger strikes. Let us now delve into the preparation of these healthy and delectable poha-semolina balls.
Recipe for Poha-Semolina Balls:
- Begin by taking one bowl of poha and rinsing it 2-3 times with clean water, ensuring that it does not become overly soaked. Set it aside for a brief period.
- Next, incorporate half a bowl of semolina and half a bowl of yogurt into the poha. Add mashed potatoes and finely chopped green onions, and mix thoroughly.
- Combine the ingredients to form a thick mixture. Season with salt, kasuri methi, and finely chopped coriander leaves, and mix well.
- Allow the mixture to rest for 5-10 minutes. Subsequently, apply a small amount of oil to your palms and shape the mixture into small balls.
- Heat water in a steamer. Lightly oil the steamer and steam the balls for 10 minutes. If a steamer is unavailable, you may heat water in a large pan, cover it with a sieve, and cook the balls accordingly.
Next, prepare the tempering. Heat some oil in a pan and add cumin seeds, mustard seeds, white sesame seeds, dried red chilies, and finely chopped green chilies. Sauté on low heat for 1-2 minutes.
- Add one tablespoon of Kashmiri red chili powder and garam masala powder to the pan, and lightly sauté the spices.
- Gently incorporate the steamed poha-semolina balls into the pan, ensuring they are well-coated with the spices while stirring carefully to prevent them from breaking. Once the balls are thoroughly mixed with the spices, turn off the heat and transfer them to a tissue paper to absorb excess oil.
- Serve the snacks on a plate with a drizzle of tomato ketchup for garnish. Enjoy this delightful snack alongside a cup of hot tea.
