Poha Rolls

I received a gift hamper of “Mother’s Recipe” instant products from Mother’s Recipe Team for participating in the ‘Mother’s Recipe: Innovative Recipe Challenge’. I picked up the “Poha Instant Mix” and made the “Poha Rolls” with instant Jamun mix. I served mine on “Karpooravalli Leaves,” also known as “Omavalli Leaves,” but you can also accompany them with freshly cut vegetables.

Poha Rolls

Recipe by S Kamala
Course: SidesCuisine: Indian, TamilDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

20

minutes

Explore my experience creating delicious Poha Rolls using “Mother’s Recipe” Instant Mix & Jamun mix, served on Karpooravalli Leaves.

Ingredients

  • Mother’s Recipe Poha Instant Mix – 1 packet (160 gm – 2 cups approximately)

  • Instant Jamun Mix – 2 cups (heaped)

  • Red Chilli Powder – 1 teaspoon

  • Asafoetida Powder – 1/4 teaspoon

  • Salt – 1/2 teaspoon

  • Oil for deep frying

Directions

  • Place the Poha Instant Mix in a wide-mouthed bowl. Boil 1 cup of water and pour it over the Poha, stirring continuously. Then cover with a lid and set aside.
  • Place the jamun instant mix on a plate. Add red chili powder, asafoetida powder, and salt. Gradually sprinkle water and knead into a soft dough. Form lemon-sized balls and set them aside; these will be the outer cover for the Rolls.
  • Next, open the poha mix and knead thoroughly. Take a small piece of dough, smaller than the jamun mix balls, and shape it into an oblong ball; this will be the stuffing for the Rolls.
  • Grease your fingers, take a jamun mix ball, and form a cup with your fingers (similar to shaping Modak/Kozhukattai). Place a ball of poha stuffing inside the cup, then bring the edges of the jamun mix together and seal it. Place it on a rolling board and gently roll into oblong shapes. Repeat this process with all the balls.
  • Heat oil in a Kadai, and once hot, fry three to four rolls at a time on medium heat until they turn golden brown.
  • Serve with Tomato Ketchup/Sauce or Mint/Coriander Chutney.

Notes

  • I served mine on “Karpooravalli Leaves,” also known as “Omavalli Leaves,” but you can also accompany them with freshly cut vegetables.

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