Poha is a popular breakfast dish in India, Nepal, and Bangladesh made from flattened rice:
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IngredientsPoha is made from rice that’s been de-husked, parboiled, dried, roasted, and flattened. It can be thick, medium, or thin, and is often cooked with onions, potatoes, tomatoes, groundnuts, curry leaves, green chilies, and spices like turmeric and salt.
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PreparationPoha can be eaten as a snack or cooked into a variety of sweet, savory, or spicy dishes. For example, thick poha can be served with yogurt or milk and sweetened with jaggery, sugar, or banana. Thin poha can be dry-roasted or deep-fried for chivda, a popular dry snack.
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NutritionPoha is high in carbohydrates and low in fat. It’s also considered nutritious and wholesome because it’s minimally processed.
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GarnishPoha is often garnished with sev, raw onions, or fresh coconut.
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Other namesPoha is also known as flattened rice or beaten rice. In Nepali, it’s called chiura, and in Newar, it’s called baji.
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