Peas & Flattened Rice (Poha)

AuthorYashodhara G.
DifficultyBeginner

Peas & flattened rice (poha) is a quick, light, and healthy dish - good for breakfast, brunch, or as a hot snack. Adjust the vegetables based on season and availability - corn, peas, potatoes, carrots, or mixed vegetables.

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Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

 2 cups thick flattened rice (poha)
 2 cups peas - fresh or frozen
 1 tbsp cooking oil
 ½ tsp small black mustard seed (rai)
 8 sweet neem leaves (curry patta)
 ¼ tsp turmeric powder (haldi)
 ¼ tsp dried whole red chile powder (lal mirch)
 ¾ tsp salt, or to taste
 2 fresh green chillies, or jalapeños (hari mirch) - cut into small pieces
 2 tbsp water
 2 tbsp fresh cilantro (dhania)- chopped
 1 fresh lime or lemon - cut into wedges

1

Put thick flattened rice (poha) in a wire colander or sieve and wash under running water, gently mixing by hand to make sure everything gets moistened. Set aside.

2

In 5-10 minutes, repeat the process so flattened rice is soft and moist, but not broken.

3

Heat oil, temper mustard seeds and sweet neem leaves in a pan and cover until the seeds pop.

4

Add turmeric, red chile powder, and salt. Mix, making sure not to burn. Add peas, and hot peppers and mix.

5

Add about 2 tbsp water, reduce the heat, cover the pan, and cook in steam for about 5 minutes or util peas are cooked, mixing once or twice.

6

Add the moistened flattened rice (poha) and fold in gently. Reduce the heat to low, cover, and cook for another 10 minutes, mixing once or twice in between.

7

Transfer to a serving bowl and sprinkle with chopped cilantro. Serve with cut lemons or limes.

VARIATION
• Substitute peas with corn, diced carrots, mixed vegetables, or boiled potatoes.

Ingredients

 2 cups thick flattened rice (poha)
 2 cups peas - fresh or frozen
 1 tbsp cooking oil
 ½ tsp small black mustard seed (rai)
 8 sweet neem leaves (curry patta)
 ¼ tsp turmeric powder (haldi)
 ¼ tsp dried whole red chile powder (lal mirch)
 ¾ tsp salt, or to taste
 2 fresh green chillies, or jalapeños (hari mirch) - cut into small pieces
 2 tbsp water
 2 tbsp fresh cilantro (dhania)- chopped
 1 fresh lime or lemon - cut into wedges

Directions

1

Put thick flattened rice (poha) in a wire colander or sieve and wash under running water, gently mixing by hand to make sure everything gets moistened. Set aside.

2

In 5-10 minutes, repeat the process so flattened rice is soft and moist, but not broken.

3

Heat oil, temper mustard seeds and sweet neem leaves in a pan and cover until the seeds pop.

4

Add turmeric, red chile powder, and salt. Mix, making sure not to burn. Add peas, and hot peppers and mix.

5

Add about 2 tbsp water, reduce the heat, cover the pan, and cook in steam for about 5 minutes or util peas are cooked, mixing once or twice.

6

Add the moistened flattened rice (poha) and fold in gently. Reduce the heat to low, cover, and cook for another 10 minutes, mixing once or twice in between.

7

Transfer to a serving bowl and sprinkle with chopped cilantro. Serve with cut lemons or limes.

VARIATION
• Substitute peas with corn, diced carrots, mixed vegetables, or boiled potatoes.

Peas & Flattened Rice (Poha)

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