Enjoy chef Ranveer Brar's crispy and delicious poha vada with chutney recipe during monsoon: Here are the steps

Chef Ranveer shares a recipe for poha vada, a crispy Indian snack paired with chutney. Preparation takes 10 minutes, and the dish is done in 20 minutes.

Poha is one of the most-loved Indian breakfast dishes. It comes in different versions as you travel across the country, and each is equally delicious. But what if you could give this simple ingredient a crispy and delicious twist? On May 18, chef and MasterChef judge Ranveer Brar shared a recipe for poha vada, a quick snack made with ingredients readily available at home.

Poha vada is a great monsoon snack. (Ranveer Brar)

Here's how to make this dish:

Preparation time: 10 minutes

Cooking time: 20 to 25 minutes

Serving: 4 people

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 of curry leaves

1 large onion, chopped

1 inch of 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 to 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

Method

1. Firstly, in a bowl, add poha and water, and wash them properly.
2. Transfer the washed poha into a large bowl and mash it well.
3. In a tadka pan, add oil, chana dal, and mustard seeds, and let them splutter well.
4. Add fennel seeds, urad dal, curry leaves, and pour this mixture into the bowl.
5. Add onion, ginger, green chilli, sugar, and salt to taste and mix everything well.
6. Add a little curd and mix it well. Take a spoonful of the mixture and make a tikki; flatten slightly.
7. Heat oil in a shallow pan. Once the oil is hot, slide the vada into it.
8. Once the vada is slightly golden, turn it over. Fry the vada on a medium flame until it's cooked through.
9. Remove and place the vada on a kitchen tissue to soak up excess oil. Fry them again until they turn evenly crisp and golden.
10. Drain the vadas again on a kitchen tissue to remove excess oil.
11. Finally, serve poha vada with green chutney and fresh salad.

• For Chutney

1. In a grinder jar, add raw mango, ginger, whole spring onions, coriander leaves, and oil, and grind into a smooth paste.
2. Transfer this into a bowl, add curd, black pepper powder, sugar, and salt to taste, and mix well. You can also keep some aside for future use.

Note to readers: This report is based on user-generated content from social media.