Indian Lunch: Veggie Poha

Monday, February 26, 2007

Posted by Meeta K. Wolff

Most Indians love poha (flattened rice flakes). Kids, especially, do. Poha is easier to digest than rice, and takes almost no time to cook. Rinse it, and it’s ready to be added to any dish two minutes from the end of cooking time. This recipe is a great lunchbox idea, ‘cos it has the complete package of carbs, proteins and vitamins. Better still, it takes 10 minutes to prepare. You can prepare this same dish with rice. If you do, add it after frying the onions, and proceed.

Veggie Poha


2 cups thick or medium poha (flattened rice flakes)


1 large chopped onion

2 small potatoes, or 1 large one, diced

1 tomato, chopped

3 cups chopped assorted veggies (we used a frozen combo of corn, peas, lima beans, carrots and beans)

4 green chillies, split

1 tsp. lemon juice

a pinch of turmeric

1 tbsp. unsweetened grated coconut

¼ cup toasted nuts (we used peanuts and sunflower seeds)

½ tsp cumin seeds

½ tsp. mustard seeds

1 tbsp. oil

A few curry leaves




1. Put the cubed potatoes in a partly covered pan in the microwave with 2 tbsps. of water, cook on high for 3 minutes until done.

2. Meanwhile, rinse the poha under running water in a colander, and leave it to drain.

3. Heat the oil, add the cumin and mustard seeds. When the mustard seeds pop, add the onions, curry leaves and chillies.

4. While the onions are cooking, microwave the chopped tomato for 2 minutes until pulpy.

5. If using fresh veggies, microwave until barely cooked. If using frozen veggies, thaw by microwaving for a minute.

6. When the onion turns translucent, add the potatoes, salt, turmeric and cooked tomato.

7. Stir, add drained poha, veggies, nuts and grated coconut.

5. Check seasoning, take off the fire, add lemon juice and cilantro.

Poha links:
Potato Poha

This article was submitted by Jai and Bee of Jugal Bandi

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