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1.5 cups poha 114 grams, use thick poha
1/4 teaspoon turmeric
1/2 teaspoon + 1/8 teaspoon Salt divided, adjust to taste
1/3 cup Green peas I used frozen, soaked in warm water for 10 minutes
2 teaspoons Oil 10 ml, I used avocado oil
1/2 teaspoon mustard seeds
1.5 tablespoons raw peanuts
1 small red onion chopped
1 green chilies chopped
10-12 Curry leaves
1/4 teaspoon Sugar optional
1 tablespoon chopped cilantro + more to garnish
1/2 lemon Lemon Juice
  • Medium




How to Make Poha:

  1. Rinse the flattened rice (poha) in a strainer under running water until it turns soft.
  2. To check if it’s done, press a flake between your thumb and index finger; it should break easily.
  3. Add the turmeric and 1/2 teaspoon salt to the poha and toss to combine. Set aside while you make the tempering in the pan.
  4. Heat the oil in a pan on medium heat. Once the oil is hot, add the mustard seeds and let them pop.
  5. Then add the peanuts and sauté for a minute or two until they start turning brown.
  6. Then add the chopped onion, green chili, and curry leaves. Cook for 2 minutes until the onions soften.
  7. Add the green peas, previously soaked in warm water for 10 minutes, and mix.
  8. Cook for 2 minutes until the raw smell of the peas goes away.
  9. Then add the rinsed poha and toss to combine. Taste test some poha and if it feels dry, sprinkle a little water all over, it usually needs this. Cook for 1-2 minutes.
  10. Check the seasoning and add more salt if necessary. I often add around 1/8 teaspoon.
  11. Then add the sugar (if using) and cilantro.
  12. Cover the pan with a lid and turn the heat to low. Leave for 2 minutes, then turn off the heat.
  13. Squeeze in some fresh lemon juice. Garnish the poha with more cilantro and serve with a cup of chai.

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