Poha is one of the traditional breakfasts in India. It is made using flattened rice with the addition of some herbs, spices, potatoes/peas and peanuts which makes it very filling yet very light on the stomach. Like any other traditional breakfast, poha has a lot of health benefits.
- With its optimum fibre content, poha is an excellent meal for everyone, especially diabetics. This is because the fibre helps in the slow release of sugar in blood and thus preventing sudden spike of blood glucose levels.
- It’s a great source of healthy carbohydrates and fats hence the perfect breakfast food for giving body that energy for the rest of the day
- Not many people know but it is a great probiotic too! Surprised? Well, don’t be. The flattened rice that is used for making Poha is made by parboiling paddy first, which is then dried out in sun and then beaten to make flat rice. The finished product is a fermented product, so it has partially digested carbohydrates and proteins which is great for our stomach health
- As mentioned at the start of my post, it is very light on the stomach but very filling at the same time. It is easily digested and causes no bloating what so ever! Perfect for the first meal of the day, as brunch or your best friend when you want to wear that extra special dress to go out. I love to have it as a post-workout meal sometimes.
- When flattened rice is produced, it passes through iron rollers. Due to this process, flattened rice retains iron, thus making it a good source of iron. To further amp the iron content, prepare poha in an iron skillet and for better absorption of iron, squeeze a lemon (this has always been a part of the recipe)
Poha
Equipment
- Colander
- Pan (Preferably Iron pan)
- Cooking spoon
Ingredients
- 3 cups Flattened Rice
- 1 finely chopped onion
- 1 small potato (finely chopped)
- 1/2 inch ginger
- 2 tbsp Raw Peanuts
- 10-15 curry leave
- 3 Green chillies quantity should be according to the heat you can handle. I use 1 chilli per cup of flattened rice.
- 1 tsp sugar
- 1 tsp mustard seeds
- 1 tsp turmeric level tsp
- Salt As required
- 3 tbsp oil preferably peanut oil or can use the available oil
Garnish
- Fresh chopped coriander
- Juice of one fresh lemon
- Grated coconut optional
Instructions
- In a colander, rinse 3 cups of flattened rice with water till it softens. The crunchiness should be lost, you can easily check this by mashing a couple between your thumb and finger. Let the water drain.
- Add a teaspoon of sugar, salt to taste, one teaspoon turmeric powder , some red chilli powder (optional), juice of half a lemon and gently mix. Keep aside.
- Now heat some oil in an iron skillet (preferably peanut oil, if you don’t have it use any other oil you have.
- Once oil is heated, add a teaspoon of mustard seeds, once they start crackling, add some peanuts.
- Add a finely chopped onion after a minute of adding peanuts. Add a pinch of salt (salt cooks the onions faster) and stir. Add some curry leaves, chopped ginger and chopped green chilies (according to the heat that you can handle).
- Now add some finely chopped potatoes (finely chopped will cook faster). You can also add some peas if you want.
- Once the onions are translucent and potatoes are soft, add some turmeric and coriander powder.
- Now add the poha that you set aside earlier and stir to mix all the ingredients.
- Put it on low flame and cover. Cook it for 2-3 minutes.
- Remove the lid and squeeze a fresh lemon’s juice, add some fresh coriander and some grated coconut (optional).
- Stir gently and serve hot with a cup of tea
The Golden Spice – Turmeric (Haldi)
