Photo Credits: Ravi Talwar

Poha is a light breakfast and evening tea dish. This mouth-watering delight is popular all over India as a healthy snack option. Poha or Chiwda is made of rice flakes. When ready, it is a colorful mix of vegetables, roasted or fried peanuts, and rice flakes. Tastes best when served with aloo bhujia topping and a slight sprinkle of lemon juice!


  • Poha (beaten rice)                                      1 cup
  • Boiled peas                                                1 tablespoon
  • Carrot, boiled and chopped                         1 tablespoon
  • Onion chopped                                           1 small
  • Fried peanuts                                             1 tablespoon
  • Potato, cut into small pieces and fried         1 small
  • Turmeric powder                                       ½ teaspoon
  • Curry leaves                                               8 – 10
  • Mustard seeds                                            ½ teaspoon
  • Chopped Coriander                                     1 tablespoon
  • Dried mango powder (amchur)                   ½ teaspoon
  • Red chili powder                                         ½ teaspoon
  • Cooking oil                                                 1½ tablespoon
  • Salt                                                            To taste


  1. Put the poha in a big sieve and wash it thoroughly with water. Keep aside for 10 minutes.
  2. Put oil in a non-stick shallow pan or wok (kadhai), as the oil gets heated add mustard seeds. Let them crackle, then add curry leaves.
  3. Add chopped onions and fry till light brown.
  4. Add spices, boiled and fried vegetables and peanuts. Toss gently to mix well.
  5. Now add 2 tbsp of water and mix.
  6. Add the soaked poha and toss well.
  7. Cook for two minutes on low heat. Remove and transfer to a serving dish. Garnish with coriander and serve hot.

Preparation Time: 25 minutes

Serves: 2 – 3

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