Instant Poha Medu Vada (No Soaking, No Grinding)

Steps

1. 1
   Soak the poha in water for about 5 minutes; if using thinner poha, soak it a bit longer.
2. 2
   Squeeze out the excess water from the soaked poha and transfer it to a large plate.
3. 3
   Mash the poha thoroughly until it forms a smooth mixture, which makes shaping the vada easier later.
4. 4
   Add curd, salt, cumin, and asafoetida, then mix everything well.
5. 5
   Mash the mixture again so it becomes smooth and well-bound; add more curd if it's too dry, or a little rice flour if it's too watery.
6. 6
   Mix in the onion, coriander, curry leaves, ginger, chili, boiled potato, and baking soda, adding any other vegetables you like, and combine well.
7. 7
   Wet your hands, take a portion of the mixture, shape it into a ball to form the vada, and make a hole in the center.
8. 8
   Carefully drop the vadas into hot oil and fry over medium heat, gently stirring occasionally so they cook evenly on all sides.
9. 9
   Fry until golden and crispy, then remove and drain on paper to remove excess oil.
10. 10
    Serve hot with coconut chutney, tomato sauce, or sambar.