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Thai-Style Poha

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Ingredients

(2-1/2 cups) : Poha
(1/4 cup) : Raw peanuts
(to taste) : Salt
(1/2 teaspoon) : Turmeric Powder
(About 3 tablespoons or to taste) : Raw cane sugar
(1, small) : Carrot
(1, small) : Capsicum
(1, small) : Onions
(1-inch piece) : Ginger
(3) : Green Chillies
(1 tablespoon) : Oil
(1 tablespoon) : Sesame Seeds
(Juice from 1-1/2 lemons or to taste) : Lemon
(A few stalks) : Coriander Leaves

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Thai-Style Poha

This is a new, refreshing take on the classic Indian poha. The Thai twist adds a punch of flavour to this traditional Indian breakfast dish.

Ingredients

Directions

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Steps

1
Done

Dry roast the peanuts in a pan, on medium flame, till crisp. Transfer to a plate and let them cool down completely.

2
Done

Finely chop the coriander, onion and capsicum. Peel the ginger and chop very finely. Peel the carrot and grate medium thick. Chop the chillies very finely. Keep aside.

3
Done

Place the poha in a colander and wash gently under running water. Let it rest, and let all the water drain away.

4
Done

When the water from the poha has completely drained away, fluff it up gently. Keep aside.

5
Done

When the roasted peanuts have cooled down completely, pulse them a couple of times in a mixer, for just a second. Don’t powder the peanuts completely – just crush them coarsely. Keep aside.

6
Done

Heat the oil in a pan. Turn the flame down to medium and add the sesame seeds. Let them stay in for a couple of seconds.

7
Done

Add the chopped onion, green chillies, ginger, capsicum and grated carrot. Cook on medium flame for a minute, or till the veggies are mildly cooked and still retain a bit of a crunch.

8
Done

Add the soaked and drained poha to the pan, along with salt and raw cane sugar. Mix well. Cook on medium flame for a minute.

9
Done

Add coarsely crushed peanuts, chopped coriander and lemon juice. Mix well. Taste and adjust seasonings if needed. Switch off gas. Serve immediately.

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