Preparation time 10 minutes
Cooking time 20-25 minutes
Serving 4

Ingredients
1.5 cups Pressed Rice (Poha), thick variety
Water
2 tbsp Oil
1 tbsp Chana Dal
1 tsp Mustard seeds
½ tsp Fennel seeds
1 tbsp Urad dal
1 sprig Curry leaves
1 large Onion, chopped
1 inch Ginger, chopped
2 fresh Green chilli, chopped
½ tsp Sugar
Salt to taste
1 heaped tbsp Curd
Oil for frying

For Chutney
1 medium Raw Mango
½ inch Ginger
2-3 whole Spring onions
¼ cup Coriander leaves
1 tbsp Oil
2 tbsp Curd
¼ tsp Black pepper powder
¼ tsp Sugar
Salt to taste

For Garnish
fresh Salad
Coriander leaves

Process
Firstly, in a bowl, add poha, water and wash them properly. Transfer the washed poha into a large bowl and mashed them properly. In a tadka pan, add oil, chana dal, and mustard seeds let it splutter well. Add fennel seeds, urad dal, curry leaves and pour this mixture into the bowl. Add onion, ginger, green chilli, sugar, salt to taste and mix everything well. Add a little curd and mix it well. Take a spoonful mixture and make a tikki of it flatten slightly. Heat oil in a shallow pan. Once the oil is hot, slide the vada into the hot oil. Once the vada is slightly golden, turn over the other side. Fry the vada on medium flame so that it's cooked from inside. Remove it on a kitchen tissue. Fry them again so that it turns evenly crisp and golden in color. Drain them on a kitchen tissue to remove excess oil. Finally serve poha vada with green chutney and fresh salad.

For Chutney
In a grinder jar, add raw mango, ginger, whole spring onion, coriander leaves and oil grind it into a smooth paste. Transfer this into a bowl, add curd, black pepper powder, sugar, salt to taste and mix it well. Keep aside for future use.