Recipes / Poha
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Today our volunteer Ruchika comes to you with a delicious on-the go Indian breakfast/ evening snack full of nutrition. “Poha” is parboiled flattened pounded rice itself made into flakes. As for many dishes, each region of India adds its own twist to it. In the west you would add a pinch of sugar and garnished with grated coconut. In the north you would serve it with mint or peanut chutney. Rice flakes are easy to digest, which makes this dish not only flavorful but also good for your gut.

Ingredients (4 servings)

  • 1 cup rice flakes “poha” (medium as they cook faster, you don’t need to soak them)
  • 1 cup diced onions
  • 1/3 cup potatoes
  • 1/3 cup green Beans
  • 1/3 cup carrots
  • (Optional) green peas
  • Peanuts or mixed seeds such as sunflower flax or pumpkin seeds
  • 2 tablespoons lemon juice
  • 1/4 cup fresh coriander
  • Spices
    • 1 teaspoon mustard seeds
    • 8 green Curry leaves (if you managed to find them)
    • (Optional) 1 teaspoon green chilies or chili powder
    • Salt to taste
    • 1/2 teaspoon turmeric

Procedure

  1. Chop all the veggies (dice potatoes, grossly slice onions, chop beans, chop or grate carrots)
  2. Toast or fry the mixed seeds in a pan. Reserve.
  3. Heat some cooking oil in a large casserole (or any large pan with heavy bottom) or a non stick pan.
  4. Once the oil is heated, fry the mustard seeds, curry leaves (if available).
    You can here add the chopped green chilis or chili powder to make the dish as spicy as you’d like
  5. Add the chopped onions and fry them until translucent[1]
  6. Add the cooked beans, potatoes and carrots. Fry or cook while steering regularly to avoid it sticking at the bottom of the pan[2]
  7. Add the other spices, turmeric at last[3]
  8. Rinse the rice flakes and strain them

How to use it?

  • Just plate it and enjoy.
  • If you have mint or tomato chutney or even peanut chutney

[1]: You can add a pinch of salt to make them sweat

[2] You can pre-fry the vegetables in another pan and add them once half-cooked. This will help avoid them sticking at the bottom.

[3] Adding the turmeric later avoid it to burn at the bottom of the pan

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