Masala Poha is a mild spicy and filling dish made by cooking poha with masala powders, tempered onions and vegetables. It could be relished as a light breakfast or even for lunch. It keeps you full for a long time without being heavy.

Masala Poha is an easy poha spiced with indian masalas and vegetables. This is just a quick dish to make for breakfast or dinner at home. It does not need much effort and can be made quickly when you have the ingredients ready.

About Masala Poha

Masala Poha is made using poha, vegetables, Indian spices and spice powders. These ingredients come together to make something filling and nice that is not too heavy and the poha absorbs all the flavours when you toss it well.

This is a different take on the usual poha or aval upma we make. The veggies add texture and nutrition to the dish. It is quite filling for breakfast but light enough so you don't feel too full. 

Poha is my resort whenever I run out of idli dosa batter. I always have a pack of poha for those lazy days. It can be cooked quickly yet makes a tasty and satisfying dish.

The tempering give this dish its real flavour. Mustard seeds and cumin seeds crackle in hot oil and release their flavour. This make the base for everything else and it is an important step. Adding vegetables makes it wholesome.

I make this because it is quick to make and tastes really nice. My family loves it with curd on the side because the curd balances out the spices.

Similar Recipes

• Aloo Poha Recipe (Batata Poha)
• Aval Varattiyathu Recipe
• Lemon Poha Recipe
• Coconut Poha Recipe (Thengai Aval)
• Puli Aval Recipe | Tamarind Poha Recipe

Masala Poha Video

Masala Poha Ingredients

• Poha - I used thick poha for this dish. It holds shape better and absorbs the spices and masalas well when tossed.
• Mixed vegetables - I used vegetables like carrots, peas. You can add beans or even other vegetables.
• Onion - I chopped it finely so it cooks fast and evenly. Onion gives slight sweetness that balance the spices.
• Tomato - Gives moisture and adds tanginess to this dish.
• Spice powders - I add turmeric powder, red chilli powder and garam masala powder. Adjust chilli powder based on how spicy you like it.
• Mustard seeds - I use mustard seeds for tempering, add other ingredients only after it splutters fully.
• Cumin seeds - Added after mustard seeds crackle fully. Cumin seeds adds a taste.
• Green chilli - I slit it and add. It gives heat and flavour .
• Curry leaves - is added for tempering.
• Coriander leaves - I added fresh ones at the end. They add freshness and nice flavour to the dish.
• Salt - I add to taste. Start with less because you can always add more later.
• Oil - I used regular cooking oil, you can use coconut oil or groundnut oil too.

How yo make Masala Poha Step by Step

1.Take 1 ½ cups poha, rinse it well and drain water completely. Add little salt, toss well and set aside.

2.To a pan heat 1 tablespoon oil, add 1 teaspoon mustard seeds let it splutter.

3.Add ½ teaspoon cumin seeds let it crackle then add 1 small sprig curry leaves and 1 green chilli. Give a quick saute.

4.Add 1 medium sized onion finely chopped then add 1 heaped teaspoon ginger garlic paste, and salt to taste.

5. Saute until onions turn golden then 1 medium sized tomato finely chopped.

6. Saute until it turns mushy. Cook covered so that is mushes up well and fast.

7.Add ¼ cup carrot, ¼ cup peas.

8.Saute well then add around 1 cup water and let it boil. Cook covered until veggies are soft.

9.Check if the veggies are cooked soft.

10.Add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ teaspoon garam masala powder.

11.Give a quick mix until the raw smell of masalas leave.

12.Add poha along with 1 tablespoon coriander leaves.

13.Give a quick mix, cook covered for 2 minutes and switch off.

Serve hot or warm!

Expert Tips

• Rinse well - Rinse it well for 2 times which makes poha soft. Use thick poha which is best for this recipe.
• Tempering - I let mustard seeds crackle completely then add cumin seeds, green chillies and curry leaves.
• Vegetables - I cook them until soft but not mushy. They should hold shape when you toss them with poha. Don't overcook.
• Poha - I wait until the veggies are cooked and there is still some moisture left. If you add poha when it is too wet it becomes mushy.
• Toss well - I toss poha gently but thoroughly so masalas coat every grain. Don't be rough or it will mash up and become mushy.
• Serve hot - I serve masala poha fresh from the pan. It tastes best when hot and the texture better when warm.

Serving and Storage

Serve masala poha hot with curd on the side. The curd balance the spices and make it taste really nice. It filling enough for breakfast or light dinner and pair well with pickle or chutney. Store leftover in airtight container in fridge and it stay good for one day only.

FAQS

1. Can I use thin poha?

Yes you can use thin poha but thick poha hold shape better and texture comes out good. If using thin poha be careful while rinsing and cooking it as it may break easily.

2. What vegetables can I use?

You can use any veggies you have like carrots, peas, beans, corn. You can add other vegetables of your choice too.

3. Can I skip garam masala?

You can skip it but it add nice flavour. If you don't have it just use jeera powder.

4. Can I reduce spiciness?

You can reduce red chilli powder and skip the green chilli. 

5. Can I make it ahead?

Not really because poha gets mushy if you keep it too long. Make fresh and eat same day for best result.

If you have any more questions about this Masala Poha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Masala Poha Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Masala Poha Recipe

Masala Poha is a mild spicy and filling dish made by cooking poha with masala powders, tempered onions and vegetables. It could be relished as a light breakfast or even for lunch. It keeps you full for a long time without being heavy.

Course Breakfast, dinner, Snack

Cuisine Indian

Keyword 30 mins recipes, masala recipes, poha recipes, recipes, upma, upma recipes, veg recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2

Calories 620kcal

Author Sharmilee J

Ingredients

• 1 ½ cups poha
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 small sprig curry leaves
• 1 green chilli
• 1 medium sized onion finely chopped
• 1 medium sized medium sized tomato
• 1 heaped teaspoon ginger garlic paste
• ¼ cup carrot
• ¼ cup peas
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ½ teaspoon garam masala powder
• 1 tablespoon coriander leaves
• salt to taste
• water as needed

Instructions

• Take 1 ½ cups poha, rinse it well and drain water completely. Add little salt, toss well and set aside.
• To a pan heat 1 tablespoon oil, add 1 teaspoon mustard seeds let it splutter.
• Add ½ teaspoon cumin seeds let it crackle then add 1 small sprig curry leaves and 1 green chilli. Give a quick saute.
• Add 1 medium sized onion finely chopped then add 1 heaped teaspoon ginger garlic paste, and salt to taste.
• Saute until onions turn golden then 1 medium sized tomato finely chopped.
• Saute until it turns mushy. Cook covered so that is mushes up well and fast.
• Add ¼ cup carrot, ¼ cup peas.
• Saute well then add around 1 cup water and let it boil. Cook covered until veggies are soft.
• Check if the veggies are cooked soft.
• Add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ teaspoon garam masala powder.
• Give a quick mix until the raw smell of masalas leave.
• Add poha along with 1 tablespoon coriander leaves.
• Give a quick mix, cook covered for 2 minutes and switch off.
• Serve hot or warm!

Video

Notes

• Rinse well - Rinse it well for 2 times which makes poha soft. Use thick poha which is best for this recipe.
• Tempering - I let mustard seeds crackle completely then add cumin seeds, green chillies and curry leaves.
• Vegetables - I cook them until soft but not mushy. They should hold shape when you toss them with poha. Don't overcook.
• Poha - I wait until the veggies are cooked and there is still some moisture left. If you add poha when it is too wet it becomes mushy.
• Toss well - I toss poha gently but thoroughly so masalas coat every grain. Don't be rough or it will mash up and become mushy.
• Serve hot - I serve masala poha fresh from the pan. It tastes best when hot and the texture better when warm.

Nutrition

Serving: 125g | Calories: 620kcal | Carbohydrates: 110g | Protein: 19g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 1151mg | Potassium: 278mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3043IU | Vitamin C: 31mg | Calcium: 108mg | Iron: 7mg

The post Masala Poha Recipe appeared first on Sharmis Passions.

Poha Cutlet is a tasty savoury snack made by mixing soaked poha with cooked potato, veggies then shaping them to discs and shallow frying them in pan. The cutlets come out crispy on outside and soft inside. They are relished as a starter, snack and side dish for rice meal.

The poha is soaked and then mixed with mashed potatoes and vegetables. The mixture is shaped into flat patties and coated with cornflour paste and breadcrumbs. They are fried till golden brown on both sides with crispy outside.

About Poha Cutlet

Poha Cutlet is made by soaking poha, mixing it with boiled potatoes, vegetables, spices and herbs, then shaping into patties and shallow frying them until crisp and golden.

This poha cutlet with mixed vegetables tastes more or less like our regular cutlets so mittu enjoyed it so much as an after school snack. It can be served as a snack or an as appetizer too.

I got this idea of making cutlet using poha from amma. I made it almost like how we make vegetable cutlet and it turned out so delicious. Infact no one will ever find out that poha is added in these cutlets.

The breadcrumb coating adds nice golden colour and crunch, crisp on the outside. When you fry them shallow in pan they come out golden brown with crisp edges. The inside remains soft while outside turns crunchy. They taste good hot or at room temperature.

I usually make this for my kids snack box or for snack parties, I love the texture of this cutlet and it is simple to make, also tastes flavourful.

Similar Recipes

• Veg Cutlet Recipe | Vegetable Cutlet
• Aloo Poha Recipe (Batata Poha)
• Masala Poha
• Baked Mac and Cheese Recipe
• How to make breadcrumbs | Homemade Breadcrumbs

Poha Cutlet Ingredients

• Poha - I used poha and soaked for few minutes. It should be mashable and slightly moist not too dry.
• Boiled potatoes - I used boiled potatoes mashed. They add creaminess and helps bind mixture together.
• Onion - I used finely chopped onions. It adds flavour and slight sweetness.
• Ginger garlic paste - I used for depth and aroma. It brings nice taste to cutlets.
• Boiled peas - I used peas for colour and nutrition. They adds nice texture.
• Carrot - I used carrot grated. It adds nutrition and crunch.
• Turmeric powder - I used for colour and flavour. It brings warmth to mixture.
• Garam masala powder - I added for spice and aroma. It completes the flavour.
• Red chilli powder - I used red chilli powder for heat and colour. Adjust based on your preference.
• Chat masala powder - I added for tanginess. It brings nice flavour to cutlets.
• Coriander leaves - I used fresh coriander finely chopped. It brings freshness.
• Breadcrumbs - I used for coating. They give crispy texture when fried.
• Corn flour - I used for coating paste. It helps breadcrumbs stick to cutlets.
• Oil - I used oil for shallow frying. You can deep fry if you prefer.

How to make Poha Cutlet Step by Step

1.Soak poha for 3 minutes, rinse well and drain water. Poha should be mashable and slightly moist not too dry. Transfer to a mixing bowl.

2.Add boiled mashed potatoes, onion, boiled peas, carrot along with turmeric powder, red chilli powder, garam masala powder, chat masala powder, coriander leaves and salt. Mix well sprinkle little water if you feel its too dry. Make a big lemon sized ball.

3.Slightly flatten them like this, repeat to finish the dough. Now the patties are ready set aside. To another bowl add corn flour, salt and little water.

4.Mix well to form a slightly thin paste, should be in flowing consistency. Now take a pattie add it to the cornflour mixture flip over so that its evenly coated, add it immediately to breadcrumbs.

5.Flip over and coat well. Heat a pan with 2 tablespoon oil and add the cutlets in batches, fry until golden on both sides. Gently flip over and cook until it has crisp edges.

Serve hot with tomato ketchup.

Expert Tips

• Soak poha - I soaked poha for 3 minutes and then rinsed well. Thick poha needs more time than thin poha for soaking.
• Mixture - I made sure mixture is slightly moist and not too dry. Add little water if it is too dry but don't make it watery.
• Shape patties - I shaped into flat discs like lemon sized balls. They fry better when they are flat and has even thickness.
• Coating  - I coated cutlets with cornflour mixture and breadcrumbs just before frying. If you coat ahead they become soggy and loose crispness.
• Cornflour - I made cornflour paste in flowing consistency. This helps it spread evenly and breadcrumbs stick well.
• Flip gently - I flipped cutlets gently while frying so they not break. Fry till golden on both sides and edges turn crisp.
• Don't crowd pan - I fried in batches so cutlets fry evenly. Crowding the pan makes them stick to each other.

Serving and Storage

Serve poha cutlet hot with tomato ketchup or chutney. They taste best when freshly fried and turns crispy. You can store leftover in container at room temperature for one day. Reheat in pan before serving so they crispy again.

FAQS

1. Can I use thick poha or thin poha?

You can use either thick or thin poha. Thick poha needs more soaking time than thin poha so adjust accordingly.

2. Can I deep fry?

Yes you can deep fry if you prefer. Use more oil and fry till they are golden brown on all sides.

3. What if mixture is too dry?

Add little water and mix well. Don't add too much water or the mixture become sticky and difficult to shape.

4. Can I make ahead and store?

You can make patties ahead and refrigerate. But coat with cornflour and breadcrumbs just before frying so they stay crispy.

5. How long do they stay fresh?

Leftover stays good for 1 day at room temperature. After that they become soft so better to eat fresh.

If you have any more questions about this Poha Cutlet Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Poha Cutlet Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Poha Cutlet Recipe

Poha Cutlet is a tasty savoury snack made by mixing soaked poha with cooked potato, veggies then shaping them to discs and shallow frying them in pan. The cutlets come out crispy on outside and soft inside. They are relished as a starter, snack and side dish for rice meal.

Course Snack

Cuisine Indian

Keyword Aloo Recipes, bread recipes, cutlet, masala recipes, peas recipes, poha cutlet, Potato, Potato Recipes, snack recipes, spice recipes, veg recipes, vegetable

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 10 cutlets

Calories 125kcal

Author Sharmilee J

Ingredients

• 1 cup poha
• 2 small boiled potatoes mashed
• 2 tablespoon onion finely chopped
• 1 teaspoon ginger garlic paste
• ¼ cup peas boiled
• ¼ cup carrot grated
• ¼ teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1 teaspoon red chilli powder
• ¼ teaspoon chat masala powder
• 1 tablespoon coriander leaves finely chopped
• salt to taste
• ⅓ cup breadcrumbs
• 2 to 3 tablespoon oil to fry

For cornflour mixture:

• 3 tablespoon corn flour
• salt to taste
• water as needed

Instructions

• Soak poha for 3 mins, rinse well and drain water. Poha should be mashable and slightly moist not too dry. Transfer to a mixing bowl.
• Add boiled mashed potatoes, onion, boiled peas, carrot along with turmeric powder, red chilli powder, garam masala powder, chat masala powder, coriander leaves and salt.
• Mix well sprinkle little water if you feel its too dry. Make a big lemon sized ball.
• Slightly flatten them like this, repeat to finish the dough. Now the patties are ready set aside.
• To another bowl add corn flour, salt and little water. Mix well to form a slightly thin paste, should be in flowing consistency.
• Now take a pattie add it to the corn flour mixture flip over so that its evenly coated, add it immediately to breadcrumbs. Flip over and coat well.
• Heat a pan with 2 tablespoon oil and add the cutlets in batches, fry until golden on both sides. Gently flip over and cook until it has crisp edges.
• Serve Poha Cutlet hot with tomato ketchup.

Notes

• Soak poha - I soaked poha for 3 minutes and then rinsed well. Thick poha needs more time than thin poha for soaking.
• Mixture - I made sure mixture is slightly moist and not too dry. Add little water if it is too dry but don't make it watery.
• Shape patties - I shaped into flat discs like lemon sized balls. They fry better when they are flat and has even thickness.
• Coating  - I coated cutlets with cornflour mixture and breadcrumbs just before frying. If you coat ahead they become soggy and loose crispness.
• Cornflour - I made cornflour paste in flowing consistency. This helps it spread evenly and breadcrumbs stick well.
• Flip gently - I flipped cutlets gently while frying so they not break. Fry till golden on both sides and edges turn crisp.
• Don't crowd pan - I fried in batches so cutlets fry evenly. Crowding the pan makes them stick to each other.

Nutrition

Serving: 40g | Calories: 125kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 169mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 628IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

The post Poha Cutlet Recipe appeared first on Sharmis Passions.

Aloo Poha or Maharashtrian Batata Poha is one of the popular breakfast dish in North India. It is quick, easy to make and makes a filling and comforting breakfast. You can include this in your daily menu and enjoy it. This is nothing but Kanda Poha with potatoes added to it.

Aloo Poha or Batata Poha is one of the classic breakfast dishes that you can make in just few minutes time. Poha is easy and quick to cook so it is best for breakfast. This aloo poha can be made in different ways but this is the version I am following since few years.

About Aloo Poha

'Aloo' in Hindi is potato and 'Poha' is flattened rice flakes so Aloo Poha is a simple upma made using poha and potatoes. It is basically Kanda Poha (Onion Poha) made with the addition of potatoes.

There are quite a few ways to make this aloo poha. I have shared a quick and easy version of making it. It takes just 20 minutes from start to finish. I always make aval upma but when I need variation in taste I end up making this aloo poha.

The preparation is very simple with first rinsing poha, tossing it with turmeric powder, salt, sugar then adding roasted peanuts, potatoes and finally tossing it in a basic tempering.

If you like poha recipes then this is a must try - simple and easy to make. I had a North Indian friend in my old apartment who shared this recipe with me. The first time I tried itself I so loved it.

Similar Recipes

• Masala Poha
• Coconut Poha Recipe (Thengai Aval)
• Aloo 65 | Potato 65
• Aval Varattiyathu Recipe
• Lemon Poha Recipe

Aloo Poha Video

Aloo Poha Ingredients

• Poha - You can choose either thick or thin poha variety as per the availability and preference. Make sure to rinse and cook according to the poha variety.
• Onion - Use finely chopped onion, always cut it fresh and use it.
• Mustard seeds - is added to oil and crackled.
• Cumin seeds - is added once mustard seeds crackles, cumin seeds adds warmth and earthy flavour to the dish.
• Curry leaves - is added for tempering, gives more flavour.
• Green chillies - is added for spice, you can increase or decrease according to the spice level you want.
• Turmeric powder - Turmeric powder is used for flavour and colour.
• Peanuts - You can either add peanuts or cashew nuts for the crunch.
• Potato - Cut potatoes into small cubes and cook them until crisp.
• Coriander leaves - is added which makes the dish look more fresh and gives a good flavour.
• Sugar - is added to give a balance in taste.
• Salt - is added to balance the flavours and taste.

How to make Aloo Poha Step by Step

1.Take 1 cup thick poha. Rinse it 2-3 times and bring it back.

2.Add ¼ teaspoon turmeric powder, salt to taste and ½ teaspoon sugar.

3.Toss well and set aside.

4.Heat 2 tablespoon oil, add 1 ½ tablespoon peanuts, fry until crisp, remove and set aside.

5.Add ½ cup potatoes cubed, fry until it is cooked soft inside and crisp outside. At this stage add salt to taste and a pinch of turmeric powder.

6.Saute for 2 minutes, remove and set aside.

7.In the same pan in remaining oil add ½ teaspoon mustard seeds, let it splutter.

8.Add ½ teaspoon cumin seeds let it crackle. Add 1 small sprig curry leaves and 1 green chillies chopped.

9.Add ½ cup onion, saute until slightly golden.

10.Add poha, fried peanuts, potatoes.

11.Mix it well. Sprinkle little water.

12.Cook covered for 2 minutes.This step avoids drying up and keeps the poha moist and soft.

13.Give a quick mix. Add 1 tablespoon coriander leaves, give a quick mix and switch off.

Serve hot! Aloo poha is ready!

Expert Tips

• Poha variety - Choose the right variety of poha thick is preferred for this recipe. Soaking and preparing poha is the key for perfect poha recipe. Remove speck if it is present. Rinse well before using but make sure not to make it mushy.
• Potatoes - Cut into small cubes and cook until it gets crisp outside and soft inside.
• Cooking time - You can rinse poha well to soften it. It will be half cooked at this stage then while sauteing it gets cooked completely. I usually sprinkle little water adn cook covered to keep it stay soft.
• Variations - You can replace peanuts with cashews. You can add grated coconut as garnish.
• Garnish options - You can add chopped coriander leaves, grated coconut and keep a lemon wedge on the side.

Serving and Storage

Aloo Poha keeps well in room temperature for about 6-8 hours and in fridge for 2 days. While serving take from fridge sprinkle little water and heat it before serving.

FAQS

1.What is Aloo Poha?

Aloo Poha is a popular Indian breakfast made with flattened rice (poha), potatoes, onions, peanuts, and mild spices. It is light, filling, and ready in about 20 minutes.

2. Which type of poha is best for Aloo Poha?

Medium or thick poha works best because it softens without becoming mushy. Thin poha is not recommended for this recipe.

3. How do I keep poha from becoming soggy?

Rinse the poha briefly under running water and drain it immediately. Let it rest for 5-10 minutes before cooking so it absorbs just enough moisture.

If you have any more questions about this Aloo Poha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Aloo Poha Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Aloo Poha Recipe (Batata Poha)

Aloo Poha or Maharashtrian Batata Poha is one of the popular breakfast dish in North India. It is quick, easy to make and makes a filling and comforting breakfast. You can include this in your daily menu and enjoy it. This is nothing but Kanda Poha with potatoes added to it.

Course Breakfast

Cuisine Indian

Keyword 20 mins recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Calories

Author Sharmilee J

Ingredients

• 1 cup thick poha
• ¼ teaspoon turmeric powder
• salt to taste
• ½ teaspoon sugar
• 1 ½ tablespoon peanuts
• ½ cup potatoes
• ½ cup onion
• 1 tablespoon coriander leaves
• water as needed

To temper

• 2 tablespoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 small sprig curry leaves
• 1 green chillies

Instructions

• Take 1 cup thick poha. Rinse it 2-3 times and bring it back.
• Add ¼ teaspoon turmeric powder, salt to taste and ½ teaspoon sugar.
• Toss well and set aside.
• Heat 2 tablespoon oil, add 1 ½ tablespoon peanuts, fry until crisp, remove and set aside.
• Add ½ cup potatoes cubed, fry until it is cooked soft inside and crisp outside. At this stage add salt to taste and a pinch of turmeric powder.
• Saute for 2 minutes, remove and set aside.
• In the same pan in remaining oil add ½ teaspoon mustard seeds, let it splutter.
• Add ½ teaspoon cumin seeds let it crackle. Add 1 small sprig curry leaves and 1 green chillies chopped.
• Add ½ cup onion, saute until slightly golden.
• Add poha, fried peanuts, potatoes.
• Mix it well. Sprinkle little water.
• Cook covered for 2 minutes.This step avoids drying up and keeps the poha moist and soft.
• Give a quick mix. Add 1 tablespoon coriander leaves, give a quick mix and switch off.
• Serve hot! Aloo poha is ready!

Video

Notes

• Poha variety - Choose the right variety of poha thick is preferred for this recipe. Soaking and preparing poha is the key for perfect poha recipe. Remove speck if it is present. Rinse well before using but make sure not to make it mushy.
• Potatoes - Cut into small cubes and cook until it gets crisp outside and soft inside.
• Cooking time - You can rinse poha well to soften it. It will be half cooked at this stage then while sauteing it gets cooked completely. I usually sprinkle little water and cook covered to keep it stay soft.
• Variations - You can replace peanuts with cashews. You can add grated coconut as garnish.
• Garnish options - You can add chopped coriander leaves, grated coconut and keep a lemon wedge on the side.

The post Aloo Poha Recipe (Batata Poha) appeared first on Sharmis Passions.

Paal Aval is a tasty sweet that can be made easily in just few minutes. It is made using aval, jaggery, cashews, coconut and ghee as main ingredients. This comes together quickly so can be made for Gokulashtami without any pre preparations. Paal Aval is anytime special and is a must try for its taste and is best served warm.

This is simple and easy to make in few minutes, it doesn't need much cooking at all. Each spoon has aval and milk flavour and fried cashews, coconut gives that needed crunch. This comes together quickly without requiring much effort and tastes so good. If you are looking for last minute snack to make Gokulashtami then this is just for you.

About Paal Aval

Paal Aval is quick and easy to make at home. It is nothing but aval with milk, condensed milk, jaggery, coconut, cashews, ghee and cardamom powder. You can enjoy aval in a different form and this recipe is easy to make.

Aval Paal  is a quick and easy to make sweet dish. If you are in the last minute preparations and do not want to try any complicated dishes for Krishna Jayanthi then this is for you.

The recipe is flexible and you can customise it according to your liking. Milk can be adjusted based on the consistency you want. Some people like more nuts for crunch while others prefer plain. You can use thick poha or thin poha, both works well. 

Aval paal idea is an inspiration from what amma makes for every Gokulashtami. She usually makes aval urundai  and sometimes this sweet snack. This has all kutty krishna's favourite items like ghee, aval, milk etc

I have grown up eating this snack not only for the festival but also as an after school snack. My mother makes it simple with raw cashews and coconut still it tastes so good with the full flavour of milk.

Similar Recipes

• Poha halwa
• Instant nei appam 
• Karthigai appam
• Thinai appam
• Wheatflour appam

Paal Aval Video

Aval Paal Ingredients

• Aval - I have used thick poha. Thick poha gives better texture and soak well in milk. However you can use thin poha too.
• Milk - Use thick full cream boiled milk.
• Condensed milk - is added for richness and to add sweetness.
• Ghee - is used for frying cashews and coconut.
• Cashews - is broken and fried in ghee until golden brown.
• Coconut - I added grated coconut and roasted until golden brown and added it.
• Jaggery - I used powdered jaggery for sweetness in the dish. You can adjust based on how sweet you like.
• Cardamom Powder - I used for flavour and aroma. It gives good taste, flavour and compliments the dish well.

How to make Aval Paal Step by Step

1.To a sauce pan add ¾ cup along with 2 ½ tablespoon condensed milk.

2.Add 1 ½ tablespoon jaggery. Make sure it is free from impurities.

3.Whisk it well.

4.Let it come to a boil. Switch off and remove from flame.

5.Add ⅛ teaspoon cardamom powder.

6.Mix it well, Set aside.

7.To a mixing bowl add 1 ¼ cups thick aval.

8.Rinse it once and bring back. Add prepared milk to it.

9.Mix it well and let it soak for 10 minutes.

10.Meanwhile we can fry the nuts. Heat 1 tablespoon ghee in a pan. Add 1 tablespoon broken cashews, fry until golden brown. Remove and set aside.

11.Add 2 tablespoon grated coconut, fry until golden brown. Remove and set aside.

12.Add it to soaked aval.

13.Mix it well.

Paal aval is ready. Serve warm!

Expert Tips

• Soaking Aval - I usually rinse aval once to remove dirt if any. Then soak in milk for 10 minutes. If it is thin aval, 5 minutes soaking is enough.
• Warm Milk - I use boiled milk then heat it with condensed milk, jaggery then add it warm to aval. Do not let it boil for more time as there is jaggery there are chances for milk to split.
• Mixing Well - I mix all ingredients gently but thoroughly so everything blends together well. 
• Sweetener - You can use white sugar instead of jaggery and skip condensed milk too.
• Serving  - I always serve paal aval warm for best taste and flavour. 

Serving and Storage

Serve Aval Paal warm and fresh for best taste. You can store in container for about one day, consume within for best flavour and texture.

FAQS

1.Can I use thin poha instead of thick?

Yes you can use thin poha if you have that. Soaking time will be short, just 5 minutes is enough.

2.Can I make it ahead?

Yes you can make it sometime before and serve warm. Just reheat gently before serving so the flavours blend well.

3.Can I skip nuts and coconut?

Yes you can skip cashews and add only coconut. Coconut alone gives nice flavour and texture.

4.How much milk should I add?

Add milk according to the consistency you want. If you like thick mixture add less milk, if you like it little runny then add more milk.

5.Can I use red aval?

Yes, red aval work really well for this recipe. Soak time may be slightly longer but texture turn out really good.

If you have any more questions about this Aval Paal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Aval Paal Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Paal Aval Recipe (Milk Poha)

Paal Aval is a tasty sweet that can be made easily in just few minutes. It is made using aval, jaggery, cashews, coconut and ghee as main ingredients. This comes together quickly so can be made for Gokulashtami without any pre preparations. Paal Aval is anytime special and is a must try for its taste and is best served warm.

Course Dessert, Snack

Cuisine Indian

Keyword aval paal recipe, cardamom powder recipe, coconut recipes, janmashtami recipes, krishna jayanthi recipes, milk recipes, poha milk, poha recipes

Prep Time 1 hour hour 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 530kcal

Author Sharmilee J

Ingredients

• 1 ¼ cups aval
• ¾ cups milk
• 1 ½ tablespoon jaggery
• 2 ½ tablespoon condensed milk
• ⅛ teaspoon cardamom powder
• 1 tablespoon broken cashews
• 2 tablespoon grated coconut

Instructions

• To a sauce pan add ¾ cup along with 2 ½ tablespoon condensed milk.
• Add 1 ½ tablespoon jaggery. Make sure it is free from impurities.Whisk it well.
• Whisk it well.
• Let it come to a boil. Switch off and remove from flame.
• Add ⅛ teaspoon cardamom powder.
• Mix it well, Set aside.
• To a mixing bowl add 1 ¼ cups thick aval.
• Rinse it once and bring back. Add prepared milk to it.
• Mix it well and let it soak for 10 minutes.
• Meanwhile we can fry the nuts. Heat 1 tablespoon ghee in a pan. Add 1 tablespoon broken cashews, fry until golden brown. Remove and set aside.
• Add 2 tablespoon grated coconut, fry until golden brown. Remove and set aside.
• Add it to soaked aval.
• Mix it well.

Video

Notes

• Soaking Aval - I usually rinse aval once to remove dirt if any. Then soak in milk for 10 minutes. If it is thin aval, 5 minutes soaking is enough.
• Warm Milk - I use boiled milk then heat it with condensed milk, jaggery then add it warm to aval. Do not let it boil for more time as there is jaggery there are chances for milk to split.
• Mixing Well - I mix all ingredients gently but thoroughly so everything blends together well. 
• Sweetener - You can use white sugar instead of jaggery and skip condensed milk too.
• Serving  - I always serve paal aval warm for best taste and flavour. 

Nutrition

Serving: 125ml | Calories: 530kcal | Carbohydrates: 96g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 58mg | Potassium: 307mg | Fiber: 2g | Sugar: 20g | Vitamin A: 212IU | Vitamin C: 0.2mg | Calcium: 145mg | Iron: 1mg

The post Paal Aval Recipe (Milk Poha) appeared first on Sharmis Passions.

Poha Recipe is a popular breakfast made using flattened rice or poha, onion, spices and herbs. This Kanda Poha is a traditional authentic staple breakfast popular in Maharashtra. This takes just few minutes to put together and is perfect for breakfast.

Poha is a widely popular breakfast throughout India. This is a tasty dish which is wholesome, filling and nutritious too. Kanda Poha is easy to make, filling and comforting for breakfast, needs no side dish also.

About Poha Recipe (Kanda Poha)

Poha Recipe is made using flattened rice flakes, onion, spices and herbs. It is one of the easiest breakfast that even beginners or bachelors can try at home. This is Kanda Poha - 'Kanda' in Hindi means onion and 'Poha' is flattened rice flakes.

This Poha Recipe can be had for breakfast or snack or even for dinner. You can serve it as such or pair it up with any chutney of your choice. You can even garnish with some sev on top while serving, makes it taste so good with a crunch.

This Poha Recipe is highly nutritious yet light on the tummy making it ideal for snack or breakfast too. Roasted peanuts adds a nice flavour and crunch to this dish. You can replace it with cashews too. Poha with a cup of hot filter coffee is all that I want to curl up on a lazy weekend morning.

Flattened rice flakes or beaten rice absorbs water or milk easily so suitable for upma, vada, payasam etc. Many recipes can be made using rice flakes and it can be used to grind idli, dosa and appam batter to give it a spongy texture.

Quick recipes like sweet poha with jaggery or aval urundai can be made for evening snacks. Poha Chivda can also be made by deep frying poha and adding spices and nuts.

Poha means flattened rice flakes or also called as beaten rice or parched rice. It is called by different names : aval(tamil), atukulu(telugu), chirea(bengali), pauwa(hindi) etc. Poha is easily digestible and healthy too. Poha is usually crisp, thin or thick when soaked becomes soft and easy to cook.

Kanda Poha Video

Poha Recipe Ingredients

• Poha - You can choose either thick poha or thin poha variety as per the availability and preference. Make sure to soak and drain accordingly that is the key for perfect poha recipe.
• Onion - Use finely chopped onion, always cut it fresh and use it.
• Mustard seeds - is added to oil and crackled.
• Cumin seeds - is added once mustard seeds crackles, cumin seeds adds warmth and earthy flavour to the dish.
• Curry leaves - is added for tempering, gives more flavour.
• Green chilies - is added for spice, you can increase or decrease according to the spice level you want.
• Turmeric powder - Turmeric powder is used for flavour and colour.
• Peanuts - You can either add peanuts or cashew nuts for the crunch.
• Coconut - is added at the final stage or while garnishing.
• Coriander leaves - is added which makes the dish look more fresh and gives a good flavour.
• Lemon juice - adds a slight tang to this dish.
• Salt - is added to balance the flavours and taste.

How to make Kanda Poha Recipe Step by Step

Preparing Poha

1.Soak 1 cup poha in water for 2-3 minutes. I used thick poha (which I had in hand) so I soaked for 3-4 minutes. If its thin poha you can soak it for 2 minutes that is enough else it will become mushy.

2.Drain water rinse it well and set aside.

3.When you press with your fingers it should be soft and not mushy also it should not be stiff. If it is still stiff then soak for 2 more minutes. Make sure not to make poha mushy so take care while soaking.

4.Add salt to taste and ¼ teaspoon turmeric powder.

5.Mix it well toss for even mixing. Set aside.

6.Heat oil in a pan - add 2 tablespoon peanuts, roast until crisp. Transfer to a plate and set aside.

Tempering for Poha

7.In the same pan add 1 teaspoon mustard seeds let it splutter then add ½ teaspoon cumin seeds let it crackle then add few curry leaves and 1 green chilli, give a quick saute.

8.Now add 1 medium onion chopped.

9.Saute until it turns transparent.

Adding Poha

10.Add soaked and drained poha.

11.Give a quick mix.

Cooking Poha

12.Cook covered for 2 minutes. If you feel its too dry you can sprinkle little water then cook covered.

13.Now open give a quick mix. Adjust salt at this stage.

Garnishing

14.Add roasted peanuts, 1 tablespoon coconut, 1 teaspoon lemon juice and 1 tablespoon coriander leaves.

15.Give a quick mix and switch off.

Enjoy poha hot!

Expert Tips

• Poha variety - Choose the right variety of poha thick is preferred for this recipe. Soaking and preparing poha is the key for perfect poha recipe. Remove speck if it is present. Rinse well before using but make sure not to make it mushy.
• Vegetables - You can use carrot, peas and potato for a more filling and colorful poha recipe.
• Soaking time - I usually soak the poha while starting to temper so by the time the tempering items are done poha becomes soft.Take care not to make the poha mushy so be careful in adding water. You can use thick or thin poha but accordingly soaking time will vary.
• Peanuts - You can replace peanuts with cashews.
• Coconut - Add more grated coconut while serving as garnish if you like the flavour.
• Variation - You can add tomatoes for making a masala version of poha.

Serving & Storage

Serve it hot with a lavish sprinkle of sev and coriander leaves.

Poha can be stored for a day in room temperature not exactly a day may be for 10-12 hours depends on your climatic conditions too. After that refrigerate it, and while you serve you can reheat and serve it hot.

FAQS

1.What is poha recipe?

Poha recipe is prepared by first soaking and draining poha then cooking along with tempering spices and onion. Finally garnished with coconut and coriander leaves.

2.What to serve poha with?

Poha can be served along with chutney or garnished with sev and coconut.

3.Why does my poha turn mushy?

If poha is soaked for more time it turns mushy so take care while soaking and draining. Soak poha for 2-3 mins according to the variety you use.

4.Why is my poha hard and chewy?

Poha which is not usually soaked, cooked properly tastes chewy and hard. So make sure to soak poha for the desired amount of time.

If you have any more questions about this Poha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Poha Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Poha Recipe | Kanda Poha Recipe

Poha Recipe is a popular breakfast made using flattened rice or poha, onion, spices and herbs. This Kanda Poha is a traditional authentic staple breakfast popular in Maharashtra. This takes just few minutes to put together and is perfect for breakfast.

Course Breakfast

Cuisine Indian

Keyword poha recipes, snack recipes, tiffin recipes, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Calories 510kcal

Author Sharmilee J

Ingredients

• 1 cup poha thick variety
• 1 medium sized onion finely chopped
• 2 tablespoon peanuts
• 1 tablespoon coconut
• 1 teaspoon lemon juice
• 1 tablespoon coriander leaves
• ¼ teaspoon turmeric powder
• salt to taste

To temper

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 no green chillies roughly chopped
• few curry leaves

Instructions

• Get ready with all your ingredients.
• Soak poha in water for 2-3 mins. I used thick poha (which I had in hand) so I soaked for 3 mins. If its thin poha you can soak it for 2 mins that is enough else it will become mushy.
• Drain water rinse it well and set aside.
• When you press with your fingers it should be soft and not mushy also it should not be stiff. If it is still stiff then soak for 2 more mins. Make sure not to make poha mushy so take care while soaking.
• Add salt to taste and turmeric powder.
• Mix it well toss for even mixing. Set aside.
• Heat oil in a pan - add whole peanuts, roast until crisp. Transfer to a plate and set aside.
• In the same pan add mustard seeds let it splutter then add cumin seeds let it crackle then add curry leaves and green chillies, give a quick saute.
• Now add chopped onion. Saute until it turns transparent.
• Add soaked and drained poha. Give a quick mix.
• Cook covered for 2 mins.If you feel its too dry you can sprinkle little water then cook covered.
• Now open give a quick mix. Adjust salt at this stage.
• Add roasted peanuts, coconut,lemon juice and coriander leaves.
• Give a quick mix and switch off to complete Poha Recipe.

Video

Notes

• Poha variety - Choose the right variety of poha thick is preferred for this recipe. Soaking and preparing poha is the key for perfect poha recipe. Remove speck if it is present. Rinse well before using but make sure not to make it mushy.
• Vegetables - You can use carrot, peas and potato for a more filling and colorful poha recipe.
• Soaking time - I usually soak the poha while starting to temper so by the time the tempering items are done poha becomes soft.Take care not to make the poha mushy so be careful in adding water. You can use thick or thin poha but accordingly soaking time will vary.
• Peanuts - You can replace peanuts with cashews.
• Coconut - Add more grated coconut while serving as garnish if you like the flavour.
• Variation - You can add tomatoes for making a masala version of poha.

Nutrition

Serving: 125g | Calories: 510kcal | Carbohydrates: 78g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 11mg | Sodium: 723mg | Potassium: 291mg | Fiber: 5g | Sugar: 3g | Vitamin A: 416IU | Vitamin C: 205mg | Calcium: 130mg | Iron: 5mg

The post Poha Recipe | Kanda Poha Recipe appeared first on Sharmis Passions.