Poha is made from flattened rice and also called beaten rice. Flattened rice is actually dehusked rice, which is made into light and flat dry flakes. These light flakes have a tendency to swell when soaked in water or milk or in any other liquid, whether cold or hot. The flake varies in terms of thickness, from very thin to those which are almost four times thicker than rice. The thin ones are more expensive. Poha is a dish from the western parts of India. Poha or flattened rice is very easy and quick to cook. It is often consumed as a nutritious snack with breakfast and brunch. Chutneys, herbs and different vegetables are added to poha for variety. Poha as an easily digestible form of rice is extremely popular across India and Bangladesh.

POHA RECIPE

Chirer poha (vegetable poha)

Ingredients

Poha – 200gm
Boiled mixed vegetable – 100 gm (green peas, carrot, potato, capsicum)
Chopped onions – 2
Chopped green chilies – 2 to 3
Black mustard seeds – 1 tsp
Turmeric powder
Curry leaves – 4 to 5
Oil – 2 tsps
Salt and sugar for taste
Juice of 1 lemon
Chopped coriander – half a bunch

Preparation

Soak the poha in water and sieve. Mix with salt and turmeric powder.

Heat the oil in a pan, add rai and curry leaves. Allow to splutter, then add onion and green chili and fry till light brown.

Add the boiled vegetables and fry for a minute. Then add the swollen and sieved poha and mix well.

Add a pinch of sugar and lemon juice, mix and cook for a while on a low flame.

When ready garnish with chopped coriander leaves and serve hot.