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)Also Read | Chef Kunal Kapur shares easy-to-make stir-fried cucumber recipe: See step-by-step preparationHere's how to make this dish:Preparation time: 10 minutesCooking time: 20 to 25 minutesServing: 4 peopleIngredients1.5 cups pressed rice (poha), thick varietyWater2 tbsp oil1 tbsp chana dal1 tsp mustard seeds½ tsp fennel seeds1 tbsp urad dal1 sprig of curry leaves1 large onion, chopped1 inch of ginger, chopped2 fresh green chilli, chopped½ tsp sugarSalt to taste1 heaped tbsp curdOil for fryingFor chutney1 medium raw mango½ inch ginger2 to 3 whole spring onions¼ cup coriander leaves1 tbsp oil2 tbsp curd¼ tsp black pepper powder¼ tsp sugarSalt to tasteFor garnishFresh saladCoriander leavesMethodFirstly, in a bowl, add poha and water, and wash them properly.Transfer the washed poha into a large bowl and mash it well.In a tadka pan, add oil, chana dal, and mustard seeds, and let them splutter well.Add fennel seeds, urad dal, curry leaves, and pour this mixture into the bowl.Add onion, ginger, green chilli, sugar, and salt to taste and mix everything well.Add a little curd and mix it well. Take a spoonful of the mixture and make a tikki; flatten slightly.Heat oil in a shallow pan. Once the oil is hot, slide the vada into it.Once the vada is slightly golden, turn it over. Fry the vada on a medium flame until it's cooked through.Remove and place the vada on a kitchen tissue to soak up excess oil. Fry them again until they turn evenly crisp and golden.Drain the vadas again on a kitchen tissue to remove excess oil.Finally, serve poha vada with green chutney and fresh salad.For ChutneyIn a grinder jar, add raw mango, ginger, whole spring onions, coriander leaves, and oil, and grind into a smooth paste.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.Krishna Priya Pallavi is a journalist with over 9 years of experience, covering health, fashion, pop culture, travel, wellness, entertainment, festivals, mental health, art, decor, fitness, and sex and relationships. She is an alumna of the Indian Institute of Mass Communication (IIMC), Dhenkanal, and holds an undergraduate degree in Journalism and Mass Communication from Guru Gobind Singh Indraprastha University, Delhi. Her strong academic foundation informs her analytical and detail-oriented approach to storytelling, helping her uncover stories where none seem to exist.