Celebrity chef and television personality Ranveer Brar has shared a monsoon-special recipe for crispy poha vada paired with a tangy chutney, offering a quick and flavourful twist on the traditional Indian breakfast favourite. The dish, which takes around 10 minutes of preparation time and 20 to 25 minutes of cooking time, is designed to serve four people and is ideal as a tea-time snack during the rainy season.

Poha, or pressed rice, is one of India’s most widely consumed breakfast staples, with regional variations found across the country. Chef Brar’s version transforms this humble ingredient into a crispy fritter-style snack by combining it with a tempering of spices and shallow frying, resulting in a crunchy exterior and soft interior that pairs well with chutney and fresh salad.

To prepare the poha vada mixture, thick poha is first washed and softened in water before being lightly mashed in a bowl. A tempering is prepared separately using oil, chana dal, mustard seeds, fennel seeds, urad dal, and curry leaves, which are allowed to splutter to release aroma and flavour. This tempering is then combined with the mashed poha along with chopped onion, ginger, green chillies, salt, sugar, and a small amount of curd to bind the mixture.

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The ingredients are mixed thoroughly before shaping into small flattened patties or tikkis. The shaped vadas are then shallow-fried in hot oil on medium flame until they turn light golden. They are turned carefully to ensure even cooking and then removed onto kitchen tissue to absorb excess oil. For an extra crisp texture, the vadas are fried again briefly until they achieve a deep golden colour and crunch. Once done, they are drained again before serving. The accompanying chutney is prepared by blending raw mango, ginger, spring onions, coriander leaves, and a small amount of oil into a smooth paste.

This mixture is then transferred to a bowl and mixed with curd, black pepper powder, sugar, and salt to balance tanginess and spice. The result is a refreshing, slightly creamy chutney that complements the crispy vadas. Chef Brar recommends serving the poha vada hot, garnished with fresh coriander leaves and accompanied by salad for added freshness. The recipe highlights how everyday ingredients can be transformed into a festive monsoon snack with minimal effort, making it a popular choice for home cooking during the rainy season.

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