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  1. Indian Cuisine
  • 6
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photo by HemRaj Thakur

3 cup Beaten rice
Beaten rice
Also known as : pressed rice
Beaten rice is very popular in south Asia, mainly in India, Pakistan and Bangladesh. Beaten rice is generally eaten as \'poha\' as a breakfast dish....
  • Poha
1/4 teaspoon asafoetida
asafoetida Asafoetida is the dried powdered resin of Ferula herb and most commonly used while tempering the dish, with a strong flavor and aroma, with a savory taste. It is mostly found in Asia and is mostly blended with other spices to drizzle of curry beans, stews and lamp chops. We...
  • hing
1 teaspoon Mustard seeds
Mustard seeds Mustard seeds are tiny, black-brown or yellow colored seeds. They are pungent and peppery in taste. They are used in vegetables dishes, pickles and curries. Ground or whole seeds are mixed with vinegar to make mustard paste....
  • Las semillas de mostaza
  • Sal
  • sarson ke beej
    (सरसों के बीज)
2 pieces Green chilli
Green chilli Green chilli is the raw and fresh form of green chilli and is the most common ingredient in south-Asian dishes. It has hot peppery taste and is used to add spicy zing in the savory dishes and salads. It is also made into pickle....
  • Hari Mirchi
    (हरी मिर्च)
1 pieces chopped onions
chopped onions Onion that is been cut into very tiny pieces is known as chopped onion. ...
    1 pieces potato
    potato Potatoes are most integral part of vegetable supply in the world .They are starchy and tuberous with high water content. They are of various shape and size . They can be baked, boiled, fried, roasted , steamed, mashed, placed in salads ,with or without the peel . it...
    • la patata
    • Sal
    • aalu
    1 table spoon Peanuts
    Peanuts Peanut is a popular and is available easily in many countries. This is a versatile nut used to add crunchiness and buttery flavor in both sweet and savory diseases. It is commonly eaten raw, roasted, fried and salted. Peanuts are also extracted into oils. Peanut butter is one of the...
    • maní
    • Sal
    • moongaphalee
    1 table spoon Cashew nut
    Cashew nut Cashew nut is a delicious sweet and crunchy delight. It has a rich flavor and is also a popular snack. It can be eaten raw, roasted, salted, sugared, etc. Cashew is used to enhance the flavor in both sweet and savory dishes....
    • maranon
    • Sal
    • kaju
    3/4 table spoon Turmeric powder
    Turmeric powder Turmeric powder is also known as 'haldi' and is native to southern Asia. Turmeric powder is the powder form of dried turmeric which comes from the ginger family. Turmeric is yellow-orange in color and is known as Indian saffron in many countries. Tumeric powder adds color and flavor to the...
    • haldi powder
    5 pieces curry leaves
    curry leaves Curry leaves most common use is to add flavor and aroma to the dish. It is generally added to the dish while tempering. Curry leaves is very much common in south-Asian households and is used in dishes like rasam, poha, kadhi....
    • kadi patta
    1/2 table spoon salt
    Also known as : sea salt , iodized salt
    • sal
    • Sal
    • namak
    Coriander leaves Coriander leaves also known as cilantro are tender, aromatic and absolutely green in color. They add a unique freshness and flavor to the recipes and are added raw once the recipe is completely prepared, as heat spoils the flavor and aroma of the leaves. Coriander leaves are loved as a...
    • Sal
    • Hara Dhaniya
      ( हरा धनिया)
    1 table spoon lemon
    lemon Lemon grows on a small evergreen tree native to Asia. It is a big, yellow color fruit with a juicy flesh. Lemon has a sour taste and is easily available everywhere. It is used in both sweet and savory dishes to add tangy flavor. Even the skin is used...
    • Sal
    • nimboo
      ( नींबू)
    About The Chef
    Lives in : New Delhi India I am an IT professional living in delhi and at leasure I leave my IT skills aside and try to mess around my kitchen. Cooking helps me relax.


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    • Prep:
    • Cook:
    Poha is a popular maharashtian breakfast can be made with onions or potato or with both.
    • Immerse the poha for 5 mins and then sap in a strainer. Heat some oil in a pan and season with asafoetida & mustard seeds. When they crackle, add onions & green chilies. Fry until the onions get a brow

    • Simultaneously, heat the potatoes in a microwave oven for 2 minutes to half-cook them. Add the turmeric & curry leaves to hot oil once the onions are done. Now, add nuts and half-cooked potatoes. Stir

    • Lastly, add poha and salt and stir thoroughly and let it cook for 3-4 minutes

    • Serve after garnishing with fresh coriander and lemon juice

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    Review by Rajnish Rajput Posted 04 Aug, 2014
    Poha !!!