Poha or rice flakes are versatile in their usage in the culinary world. Made from husked rice which is pan boiled and then flattened, Poha can be used as a breakfast cereal, made into a savory snack or used to prepare tempting sweet dishes.
Organic Poha is made from rice grown with non-GMO seeds using environmentally friendly methods. Free from any adulteration or pesticides, organic Poha is high in nutritional value. An excellent source of complex carbohydrates this fat-free food is high in fiber and proteins. An excellent source of vitamins and proteins as well, this lactose-free food promotes a healthy heart. Poha is an excellent source of instant energy for the body and is also a convenience food. Here are a few easy to make and tasty dishes.
1. Grandma’s favorite
Organic Poha – 2 tbsp
Hot Milk – ½ cup
Ground Jaggery or Sugar – 1 tsp
Banana – ½ chopped [optional]
Combine all the above to make a natural cereal which is very easy to digest. A favorite of our grandmothers’ generation it works well as a breakfast food and is ideal for small children as well.
2. Batata Poha
A ubiquitous breakfast dish, Batata Poha is best served hot with buttered toast!
Organic Poha – 1½ cup
Potato – 1, cut into 1-inch slices
Onion – 1 finely chopped
Green Chili – 1 chopped finely
Curry leaves – 8 – 10 chopped finely
Green coriander leaves – 2 tbsp, chopped finely
Oil – 2 tbsp
Mustard seeds – ½ tsp
Salt to taste
Turmeric Powder – ½ tsp
Lemon juice – 1 tsp
Sugar – 1 tsp
Milk – 1 tbsp
a. Wash and drain the Poha and keep it covered for about 15 minutes.
b. In a thick bottomed pan add oil, splutter the mustard seeds and stir in chopped green chilies, onions and potato juliennes.
c. Add salt and cook with a covered top opening to stir occasionally till the potato softens.
d. Add turmeric powder, lemon juice and sugar. Continue to sir.
e. Gently stir in the coriander.
f. Add milk, mix and cook covered on low heat for 3 or more minutes.
Additional nutrition tip!
Add finely cut carrots, beans and peas, etc. to make the Batata Poha healthier and accompany with curd to make for a great meal!
3. Poha Cutlets
Serve these tasty cutlets as starters before lunch or dinner.
Poha – 1 cup
Potato – 2 medium sized, boiled and mashed
Beans – 8 -10 chopped
Carrot – 1 chopped
Pear – ½ cup
Onion – 1 chopped finely
Green chili – 1 chopped finely
Ginger-garlic paste – 1 tsp
Red Chili powder – ½ tsp
Amchoor or dried mango powder – ½ tsp
Soya nuggets – 2 tbsp powdered
Coriander leaves – 2 tbsp
Salt to taste
Garam Masala – ¼ tsp
Roasted peanuts – 1 tbsp coarsely ground
Oil for shallow frying
a. Wash and drain the Poha well and keep covered
b. Boil the beans, peas and carrots and put in the sieve and remove all the water
c. In a large bowl mix all the ingredients very well and taste to ensure the seasonings are in the right quantities
d. Make lime size balls with greased palms and flatten to about 1 cm thickness
e. Shallow fry on a non-stick pan on medium high flame till light brown.
f. Serve hot!
Serve these yummy cutlets with mint chutney arranged on green banana leaves and await compliments!
4. Poha Laddus
Last but not the least, especially for those who love sweets here is a recipe for laddus. Make them with organic Poha, natural sugar and cow’s ghee for added benefits.
Organic Poha – 1½ cup
Jaggery – ¾ cup
Melted cows ghee – 5 tbsp
Almonds – 10-15 chopped into bits
a. Roast the organic Poha in a thick bottomed pan until crisp and grind to a course powder
b. Add jaggery and continue grinding till well mixed
c. Roast almonds in ghee and odd in the mixture
d. Mix well and make lemon sized laddus.
The laddus taste best immediately after preparation, but they can be preserved for a few days when kept in an airtight container.
With these recipes feel free to choose between Poha and organic Poha. It is necessary to add Poha in your diet for the benefits it offers. Share your feedback with us to let us know how your Poha dish turned out!