Tasty “Veggie” Poha

A light and healthy snack


Use a non-stick pan

Poha (thick variety) – 2 cups

Salt – to taste

1-2 small cinnamon sticks or 1/2 tsp cinnamon powder

Lime/Lemon Juice – 1 Tbsp or to taste

Sugar – to taste (optional)

Ghee – 2-3 tsp

Mustard Seeds – 1/2 tsp

1 green chili chopped or to taste

Asofoetida (Hing) – 1/8 tsp

Turmeric Powder – 1/2 tsp

Curry Leaves – 1 sprig

Onion – 1 medium  – chopped

Ginger- 1 small piece shredded

1-2 small carrots- chopped

1 cup of green peas

1 cup cut green beans

1 green and 1 red capsicum- chopped

Cilantro (Coriander Leaves) and green onion – finely chopped for garnishing


1. Gently rinse Poha with water for about 2-3 times.
2. Drain out the water and leave aside.
3. Heat ghee in a medium non-stick pan on medium heat.
4. Add mustard seeds and let them pop.
5. Add  Turmeric Powder, Curry Leaves and Ginger.
6. Cook  for 20-30 seconds and add Asofoetida, Onions, salt and Green Chilies.
7. Cook onions for 1-2 minutes until translucent and add all veggies + sugar.
8. Mix well, add some water (just to cover the veggies) cover the pan and cook veggies until tender but not mushy.

9. Fluff up Poha with a fork and add it to the pan.

10. Mix well. Sprinkle with a little water if Poha have dried out too much.
11. Garnish with chopped Cilantro and spring onions.



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