Who loves a good old desi poha?

Poha or as we used to call it chivda, is made with flattened pressed rice. I made this version with brown rice (nutritionally, not a significant difference from the traditional one but yes, slightly more fibrous). It’s good for once in a while munchie or a savoury breakfast. I love it spicy with chilli added to it. And you can add lots of veggies too. I sometimes add carrots and beans too.

This version serves two and has:

• 1 cup of poha (Soak in water for 20 minutes and it becomes double the size)
• 1/2 small boiled potato (cubed)
• 1/4 cup of peas
• 1 tablespoon of peanuts
• Little coriander
• Teaspoon of mustard seeds
• 7-8 curry leaves
• 1/2 an onion & 1-2 green chilli (chopped)
• Teaspoon of olive oil
• Salt and turmeric.

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To prepare: 

• I’ve added the teaspoon of oil in the pan first, then the mustard seeds along with onion, potato, green chilli, peas and curry leaves
• Let the veggie mix cook until the onions are golden brown.
• Add salt to this and turmeric. Stir to mix.
• Add the pre-soaked poha and mix well. 
• Top it up with roasted peanuts and chopped coriander.

Ready to eat.