15 Min
DF
V
Rye Poha
Poha is a standard breakfast from Gujarat region of India and is usually made from sauteing potatoes with onions and flattened rice flakes. But poha can be made with almost any kind of crushed flakes like rye, millet or barley, which contain a lot more fiber than rice. The rye poha can be enjoyed for breakfast with a cup of chai or for lunch alongside a salad or a soup.
Poha is a standard breakfast from Gujarat region of India and is usually made from sauteing potatoes with onions and flattened rice flakes. But poha can be made with almost any kind of crushed flakes like rye, millet or barley, which contain a lot more fiber than rice. The rye poha can be enjoyed for breakfast with a cup of chai or for lunch alongside a salad or a soup.
Cook Time
15 Minutes
Serves
4
Directions
Step 1
Soak the rye and rice flakes in cold water for 15 to 20 minutes. Drain.
Step 2
In a wok or a flat heavy bottomed pan, heat the sesame oil until it is shy of smoking and add the asafetida, whole kari leaves, and the mustard seeds. The mustard seeds will pop and sizzle. Within 3 to 5 seconds, add the onion and potatoes and cook on medium heat until golden brown, 3 to 5 minutes.
Step 3
Add turmeric, diced serrano, ginger, and salt and stir until combined.
Step 4
Add the drained poha and fold in gently until evenly combined.
Step 5
Serve topped with roasted peanuts, grated coconut, chopped cilantro, fresh pomegranate seeds, and a squeeze of lime juice.
Notes & Variations
- We’ve interchanged barley, rye, or rice flakes and they all work well – using only barley or rye makes the dish a little heavier so we add rice to lighten it up.
Ingredients
1 cup rye flakes
1 cup rice flakes
5 to 6 tablespoons sesame oil
1 teaspoon black mustard seeds
Generous pinch of asafetida
1 to 2 stalks kari leaves
1 cup minced onion
4 small red boiled potatoes, cut into 1-inch pieces
1 teaspoon ground turmeric
1 medium sized serrano pepper, minced
1 tablespoon unpeeled grated ginger
1 tablespoon sea salt
1/2 cup roasted Spanish peanuts
1/2 cup freshly grated coconut
1/2 cup chopped cilantro
2 to 3 tablespoons fresh pomegranate seeds
Juice of one lime
Step 1
Soak the rye and rice flakes in cold water for 15 to 20 minutes. Drain.
Step 2
In a wok or a flat heavy bottomed pan, heat the sesame oil until it is shy of smoking and add the asafetida, whole kari leaves, and the mustard seeds. The mustard seeds will pop and sizzle. Within 3 to 5 seconds, add the onion and potatoes and cook on medium heat until golden brown, 3 to 5 minutes.
Step 3
Add turmeric, diced serrano, ginger, and salt and stir until combined.
Step 4
Add the drained poha and fold in gently until evenly combined.
Step 5
Serve topped with roasted peanuts, grated coconut, chopped cilantro, fresh pomegranate seeds, and a squeeze of lime juice.
1 cup rye flakes
1 cup rice flakes
5 to 6 tablespoons sesame oil
1 teaspoon black mustard seeds
Generous pinch of asafetida
1 to 2 stalks kari leaves
1 cup minced onion
4 small red boiled potatoes, cut into 1-inch pieces
1 teaspoon ground turmeric
1 medium sized serrano pepper, minced
1 tablespoon unpeeled grated ginger
1 tablespoon sea salt
1/2 cup roasted Spanish peanuts
1/2 cup freshly grated coconut
1/2 cup chopped cilantro
2 to 3 tablespoons fresh pomegranate seeds
Juice of one lime
Notes & Variations
- We’ve interchanged barley, rye, or rice flakes and they all work well – using only barley or rye makes the dish a little heavier so we add rice to lighten it up.
Tags:
15 Min
DF
V
Stock Your Pantry
Tags:
15 Min
DF
V
Stock Your Pantry
Essential Masala Dabba
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Poha & Chai, yum.
Poha is usually served at breakfast time with spiced chai. Here are some chai recipes for you to have yourself a traditional Indian breakfast!
HAVE A GREAT DAY!
