Poha makes for a versatile, healthy and tasty breakfast. With nuts, rice flakes and veggies all thrown in, it does pack a punch to start the day. This recipe makes an instant version which you could store airtight in a fridge for upto a week.
When you are ready to have it you pull it out, pour some hot water and then munch away.
Poha makes for a versatile, healthy and tasty breakfast. With nuts, rice flakes and veggies all thrown in, it does pack a punch to start the day. This recipe makes an instant version which you could store airtight in a fridge for upto a week. When you are ready to have it you pull it out, pour some
Ingredients
1 number Onion
1.25 Cups Poha rice flakes
0.25 Cups Groundnut
3 numbers Red chilli
1 tablespoon Oil
1 teaspoon Mustard seeds
1 teaspoon Turmeric powder
1.5 teaspoons Coriander powder
1 teaspoon Minced ginger
Curry leaves
1 tablespoon Lemon juice
to taste Salt
Coriander leaves (optional)
0.25 number Potato (optional)
0.5 number Carrot (optional)
To ready
0.75 Cups Water
Steps
- Heat the oil, add in the mustard seeds
- Once it splutters, add the dry red chilli, ginger and curry leaves
- Now add the turmeric powder and coriander powder
- Add the groundnuts and fry
- Add in the finely sliced onions and fry till golden.
- Now add in chopped coriander leaves and vegetables and cook
- Add the lemon juice and salt and mix well
- Add in the rice flakes and mix well. Each flake will take on the color and be lightly fried
- Turn off the heat and let it cool
- Once cooled, store in an airtight container in fridge
- To use, boil 3/4 cup of water
- Pour the boiling water in a flat bottomed vessel containing the poha.
- Cover with lid and let stand for 10 minutes.
- Delicious poha is ready!
Ginger, Salt & Pepper 