Poha, a crunchier and lighter version of rice is one which has been parboiled, rolled out, flattened and produced as flakes by drying it out. Poha is a good source of carbohydrate, iron as well as a good probiotic as the grains undergo partial fermentation during the soaking process. Poha is made from flattened rice and is a popular breakfast food across central and western India. A variety of snacks and breakfast options can be prepared with poha. It is known to be light and fairly easy to cook which is why its also a popular choice amongst people who want something fast. Many young students enjoy this as a quick breakfast before school. We suggest adding some peanuts, potato, onion, lime and coriander while cooking to enjoy to the fullest. For a great poha recipe see this article. Also called chiwda or chidwa. 

If you have grown up in India and love all things Indian, there is no surprise that you have tasted the modest recipe of Poha. 

Poha is perhaps the most versatile dish that undergoes transformation to suit the palate of people living in different states of India. You travel every hundred kilometers and discover a new variant of this dish. But, whatever the transformation, the basic ingredient of Poha is the flattened rice or chiwda.

The dish owes its origin to Maharashtra and is a staple in the state. It is known as Kande Poha in Maharashtra.

Today, let me tell you a simple Poha recipe that is quick to prepare and is favorite as a morning breakfast, Indian brunch, or midday snack.

Poha is super easy to make. Poha is a rich source of fiber, iron, carbohydrate, and a good probiotic too.

The following recipe serves four people and takes only 20 minutes to prepare.

Ingredients:

• Poha (flattened rice)- 3 cups
• Potato- 1 big, chopped into small & thin pieces.
• Onion- 1 big, finely chopped
• Green peas- ½ cup 
• Carrot- 1 diced
• Green chilies- 2-3 finely chopped
• Curry leaves- 10
• Handful of peanuts
• Mustard seeds- 1 tsp 
• Turmeric- 1 tsp
• Salt- as per taste
• Lime juice- ½ tbsp
• Coriander leaves- 1 tbsp chopped 
• Bhujia Sev (optional)
• Pomegranate (optional)

Method:

1. Wash Poha in a strainer under running water for 3-4 mins. Keep washed Poha aside, let the water drain.
2. In a thick-bottomed pan, add oil and let it heat on high flame. Add mustard seeds till it crackles. Next, add curry leaves, chopped potatoes, and ground nuts.
3. Cook chopped potato pieces till they become tender. Add onions, green peas, diced carrots, and finely chopped green chilies. It takes around 3 to 4 minutes of sautéing to cook these vegetables.
4. Add salt, turmeric, and lime juice at this point. 
5. Mix well and add Poha. 
6. Let the Poha cook for 1 to 2 mins on low heat.
7. Sprinkle chopped coriander, fresh pomegranate seeds, and some Bhujia Sev (optional) and relish the delicious Poha.

Note: You can enjoy Poha with bread and hot masala chai. It also makes for an excellent lunch snack for kids.

Looking where to buy Poha Thick online in Canada? We offer home delivery everywhere in Canada.

Poha (riz aplati) épais

Le poha, une version plus croustillante et plus légère du riz, a été étuvée, étalée, aplatie et produite sous forme de flocons en la séchant. Le poha est une bonne source de glucides, de fer et de probiotiques, car les grains subissent une fermentation partielle au cours du processus de trempage. Le poha est fabriqué à partir de riz plat et est un aliment populaire pour le petit-déjeuner dans le centre et l'ouest de l'Inde. Une variété de collations et de petit-déjeuner peuvent être préparées avec du poha. Il est connu pour être léger et assez facile à cuisiner, raison pour laquelle il est également un choix populaire parmi les personnes qui veulent quelque chose de rapide. Beaucoup de jeunes étudiants en profitent pour un petit déjeuner rapide avant l’école. Nous vous suggérons d’ajouter des arachides, des pommes de terre, des oignons, du citron vert et de la coriandre pendant la cuisson pour en profiter au maximum. Pour une bonne recette de poha, voir cet article. Aussi appelé chiwda ou chidwa. Sans Gluten.