I received a gift hamper of “Mother’s Recipe” instant products. It was 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.” These leaves are also known as “Omavalli Leaves.” You can also serve them with freshly cut vegetables.
Poha Rolls
6
servings15
minutes20
minutesExplore 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. It should be smaller than the jamun mix balls. 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 (akin 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. 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”. You can also accompany them with freshly cut vegetables.