Follow these steps for perfect results
Poha (Flattened rice)
washed
Milk
Fresh cream
Green Chilli
finely chopped
Green peas (Matar)
shelled
Cumin seeds (Jeera)
Ginger
grated
Garam masala powder
Black pepper powder
Coriander (Dhania) Leaves
finely chopped
Lemon juice
Ghee
Salt
to taste
Wash the poha in running tap water.
Soak the poha in a mix of cream and milk for 10 minutes and set aside.
Heat ghee in a wok.
Add cumin seeds and let them crackle.
Add finely chopped green chilli and grated ginger, sauté briefly.
Add the washed shelled green peas.
Toss the peas and add garam masala and black pepper powder.
Cover and let the peas cook until tender.
Season with salt.
Add finely chopped coriander leaves and stir well.
Add the soaked poha to the mix and gently stir to combine.
Cover with a lid and cook for a few minutes.
Finish with lemon juice and stir one last time.
Serve hot with a cup of ginger tea or masala chai.
Expert advice for the best results
Adjust the amount of green chilies to your spice preference.
Soaking the poha for too long will make it mushy. 10 minutes is usually sufficient.
Roast the cumin seeds lightly before adding them to enhance their aroma.
Everything you need to know before you start
15 minutes
Poha can be soaked ahead of time.
Garnish with fresh coriander leaves and a sprinkle of lemon zest.
Serve hot with masala chai or ginger tea.
Accompany with a side of yogurt or raita.
The spices in the chai complement the savory flavor of the poha.
Discover the story behind this recipe
A popular breakfast dish often served in Banaras (Varanasi).
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