Want to try something new for breakfast??




Poha is de-husked rice that is flattened into dry flakes. It is a source of instant energy on account of the rice content. Rice also provides vitamin B1 and stabilizes blood sugar.
Poha is usually eaten for breakfast or brunch and can be served on its own, or with mint chutney, coriander chutney, Soya Sauce or Red Chili Sauce. It’s light on the stomach and easy to digest. It is an easy to cook and nutritious snack. It can be called a fast food snack from the Indian cuisine.
Time to Prepare: 1 hour
Serving Size: 6 people
  • 5 tbsp oil
  • 2 large Red Onions chopped finely
  • 5 Green Chilies chopped finely
  • 4 Big Potatoes peeled and cut up in  small approximately  1/2″ size
  • 1 bunch of fresh Coriander chopped up
  • 8 or 9 Curry Patha Leaves
  • 1 tbsp grated ginger Ginger
  • 1 lemon squeezed
  • 5 cups Poha (thick Poha Laxmi Brand)Parched Rice – This product can be found at your local ethnic stores. Poha comes in thin or thick flakes and I recommend using the thicker flakes.
  • 3 tsp Mustard Seeds
  • 2 Cups frozen peas 2
  • 2 tsp salt or more to taste
  • 1/2 tsp turmeric/ curry powder
  • 1/2 cup of hot water
  1. Heat oil and then add mustard seeds.
  2. Add onions and fry till translucent.
  3. Add potatoes and fry for a few minutes and then cover the pot till potatoes cook.  After 15 minutes add the frozen potatoes. This process could take about 30 minutes for the potatoes to cook.  Every 5 minutes stir the potatoes.
  4. On one side place the poha in a colander and run cold water on the poha mixing it simultaneously until the entire poha is moistened.  Drain the water nicely and set aside.  This allows the poha to absorb the water and soften.
  5. When potatoes are cooked add poha add ginger, curry patha, chilies and salt to taste and turmeric and stir fry it till all ingredients are mixed.   
  6. Poha cooks in 5 minutes.  Cover the first 2 minutes and then keep in uncovered for the last few minutes and at that time squeeze lemon juice over Poha and mix well. 
  7. Garnish with coriander, and Indian cheese (optional)

About Sunita Bagai

I was born in Malawi Africa, grew up there and moved to the United States for my continuing education. I got my BA and Masters from Golden Gate University, in SF. I got married and moved to Virginia. I've been married 14 years and I have two beautiful daughters who make my life complete. I love to cook and now that both my girls are in school full time, and with my husband's enthusiastic support, I'm following my passion and am offering cooking classes to share my cooking ideas with the world.

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