Poha or Pawa (chipped rice) is another Indian staple, very often cooked for breakfast or even lunch.
Its filling yet doesn’t leave you feeling heavy or bloated.
Chipped rice steamed through in a sauté of spices with cooked potato or any other vegetables you prefer.
Prep Time
10 mins
Cook Time
20 mins
Serves
2
Ingredients
135g Poha (Chipped Rice)
1 Stick Celery
2 Fresh Green Chillies
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1/4 Tsp Asafoetida Powder
5 Curry Leaves
1 Large Potato
1/2 Tsp Turmeric Powder
1 Tsp Himalayan Salt
1 Tsp Agave Syrup (opt or any sweetener of your choice)
1 Tbsp Coconut Oil
1 Tbsp Lemon Juice
1 Tbsp Chopped Coriander
Method
- Finely chop the celery and green chillies.
- Peel and chop the potato into small cubes.
- Heat the oil in a pan over a medium flame.
- Add in mustard seeds.
- When I starts to splutter add in the cumin seeds, curry leaves and asafoetida.
- Sauté in the green chillies and celery.
- After 2 mins add in the potato, turmeric, salt and agave syrup.
- Place the lid on top and keep covered until the potatoes have cooked through.
- Meanwhile wash and drain the chipped rice at least three times.
- Add it to the potato once cooked.
- Add in the lemon juice and reduce the heat to low.
- Cover until the chipped rice has cooked through, check by breaking it between your fingers.
- Sprinkle over with chopped coriander and serve up warm.
In addition you can roast peanuts and add this to the dish for a crunchy texture.
