These Poha Cakes are the perfect combination of crispy on the outside and creamy and bursting with flavour on the inside!
Poha (chipped or flattened rice) has so many nutritional benefits from being packed with iron to high fibre including the fact it’s also gluten free. It’s definitely a must have in any Indian pantry, something to have on hand for breakfast or brunch, and always filling.
With all these benefits, it is also so easy and quick to cook, from the traditional form to even these fun cakes that are great as side dishes or even quick snacks for the whole family.
This recipe is inspired by the amazing Hebbars Kitchen, I’ve made a few changes to be in line with my family’s diet.
Follow me on instagram @shivyskitchen and let me know what you think.
15 mins
25 mins
4
Ingredients
100g Poha
150g Yoghurt (I used Coconut Collaborative)
1 Stick Celery
1 Medium Pepper (I used half red and half orange)
1/2 Tsp Ginger paste
3/4 Tsp Himalayan Salt
1/2 Tsp Cumin and Coriander Powder
1/4 Tsp Turmeric Powder
1/4 Tsp Red Chilli Powder (opt)
2 Tbsp Rice Flour
Cooking oil spray
