Poha or as we used to call it chivda, is made with flattened pressed rice. I made this version with brown rice (nutritionally, not a significant difference from the traditional one but yes, slightly more fibrous). It’s good for once in a while munchie or a savoury breakfast. I love it spicy with chilli added to it. And you can add lots of veggies too. I sometimes add carrots and beans too.
This version serves two and has:
1 cup of poha (Soak in water for 20 minutes and it becomes double the size)
1/2 small boiled potato (cubed)
1/4 cup of peas
1 tablespoon of peanuts
Teaspoon of mustard seeds
7-8 curry leaves
1/2 an onion & 1-2 green chilli (chopped)
Teaspoon of olive oil
Salt and turmeric.
I’ve added the teaspoon of oil in the pan first, then the mustard seeds along with onion, potato, green chilli, peas and curry leaves
Let the veggie mix cook until the onions are golden brown.
Add salt to this and turmeric. Stir to mix.
Add the pre-soaked poha and mix well.
Top it up with roasted peanuts and chopped coriander.