All poha to the healthy

The Asian Age.  | Neha Ghosh

Life, Food

Dr K Jayalakshmi Jithendra, a Bharatanatyam dancer, vouches by this nutrient-packed snack.

Dr K Jayalakshmi Jithendra
  • 1 cup poha/chidva  (pressed rice)

    •
  • 1 tbsp oil

  • 1 tsp mustard seeds

  • 1/2 cup finely chopped onions-

  • 8-10 curry leaves

  • 1 cup poha/chidva  (pressed rice)

  • 1 tbsp oil

  • 1 tsp mustard seeds

  • 1/2 cup finely chopped onions-

  • 8-10 curry leaves

  • 2-3 whole red chillies

  • 1 cup poha/chidva  (pressed rice)

  • 1 tbsp oil

  • 1 tsp mustard seeds

  • 1/2 cup finely chopped onions-

  • 8-10 curry leaves

  • 2-3 whole red chillies

  • 1 cup poha/chidva  (pressed rice)

  • 1 tbsp oil

  • 1 tsp mustard seeds

  • 1/2 cup finely chopped onions-

  • 8-10 curry leaves

  • 2-3 whole red chillies

  • 1/2 cup boiled and squeezed soya  

  • 1 cup poha/chidva  (pressed rice)

  • 1 tbsp oil

  • 1 tsp mustard seeds

  • 1/2 cup finely chopped onions-

  • 8-10 curry leaves

  • 2-3 whole red chillies

  • 1/2 cup boiled and squeezed soya  

    •
  • 1 cup poha/chidva  (pressed rice)

  • 1 tbsp oil

  • 1 tsp mustard seeds

  • 1/2 cup finely chopped onions-

  • 8-10 curry leaves

  • 2-3 whole red chillies

  • 1/2 cup boiled and squeezed soya  

  • 1/2 tsp turmeric

  • 1 cup poha/chidva  (pressed rice)

  • 1 tbsp oil

  • 1 tsp mustard seeds

  • 1/2 cup finely chopped onions-

  • 8-10 curry leaves

  • 2-3 whole red chillies

  • 1/2 cup boiled and squeezed soya  

  • 1/2 tsp turmeric

  • 1 cup poha/chidva  (pressed rice)

  • 1 tbsp oil

  • 1 tsp mustard seeds

  • 1/2 cup finely chopped onions-

  • 8-10 curry leaves

  • 2-3 whole red chillies

  • 1/2 cup boiled and squeezed soya  

  • 1/2 tsp turmeric

  • 2 tsp salt

  • 1 cup poha/chidva  (pressed rice)

  • 1 tbsp oil

  • 1 tsp mustard seeds

  • 1/2 cup finely chopped onions-

    •
  • 8-10 curry leaves

  • 2-3 whole red chillies

  • 1/2 cup boiled and squeezed soya  

  • 1/2 tsp turmeric

  • 2 tsp salt

  • 1 cup poha/chidva  (pressed rice)

  • 1 tbsp oil

  • 1 tsp mustard seeds

  • 1/2 cup finely chopped onions-

  • 8-10 curry leaves

  • 2-3 whole red chillies

  • 1/2 cup boiled and squeezed soya  

  • 1/2 tsp turmeric

  • 2 tsp salt

  • 1/2 cup chopped tomato

  • 1 cup poha/chidva  (pressed rice)

  • 1 tbsp oil

  • 1 tsp mustard seeds

  • 1/2 cup finely chopped onions-

  • 8-10 curry leaves

  • 2-3 whole red chillies

  • 1/2 cup boiled and squeezed soya  

  • 1/2 tsp turmeric

  • 2 tsp salt

  • 1/2 cup chopped tomato

  • 1 cup poha/chidva  (pressed rice)

  • 1 tbsp oil

  • 1 tsp mustard seeds

  • 1/2 cup finely chopped onions-

  • 8-10 curry leaves

  • 2-3 whole red chillies

    •
  • 1/2 cup boiled and squeezed soya  

  • 1/2 tsp turmeric

  • 2 tsp salt

  • 1/2 cup chopped tomato

  • 1 tsp green chillies finely chopped or to taste  

  • 1 cup poha/chidva  (pressed rice)

  • 1 tbsp oil

  • 1 tsp mustard seeds

  • 1/2 cup finely chopped onions-

  • 8-10 curry leaves

  • 2-3 whole red chillies

  • 1/2 cup boiled and squeezed soya  

  • 1/2 tsp turmeric

  • 2 tsp salt

  • 1/2 cup chopped tomato

  • 1 tsp green chillies finely chopped or to taste  

  • Add raw poha to a large bowl and rinse well. Do not let it soak for too long. Now, leave it in a large bowl to drain out completely.

  • Heat the oil and throw in the mustard seeds, curry leaves, onions, and green chillies.

  • When the onions obtain a light brown colour, add  soya and toss around till they look a bit glossy.

    •
  • Add  tomato, salt and turmeric and sauté over low flame until cooked well-enough.

  • Increase the heat,  and poha and mix well. Saute till mixed and heated thoroughly.

  • Add raw poha to a large bowl and rinse well. Do not let it soak for too long. Now, leave it in a large bowl to drain out completely.

  • Heat the oil and throw in the mustard seeds, curry leaves, onions, and green chillies.

  • When the onions obtain a light brown colour, add  soya and toss around till they look a bit glossy.

  • Add  tomato, salt and turmeric and sauté over low flame until cooked well-enough.

  • Increase the heat,  and poha and mix well. Saute till mixed and heated thoroughly.

  • Shut off the heat, and mix  and half of the coriander.

    •
  • Add raw poha to a large bowl and rinse well. Do not let it soak for too long. Now, leave it in a large bowl to drain out completely.

  • Heat the oil and throw in the mustard seeds, curry leaves, onions, and green chillies.

  • When the onions obtain a light brown colour, add  soya and toss around till they look a bit glossy.

  • Add  tomato, salt and turmeric and sauté over low flame until cooked well-enough.

  • Increase the heat,  and poha and mix well. Saute till mixed and heated thoroughly.

  • Shut off the heat, and mix  and half of the coriander.

  • Add raw poha to a large bowl and rinse well. Do not let it soak for too long. Now, leave it in a large bowl to drain out completely.

    •
  • Heat the oil and throw in the mustard seeds, curry leaves, onions, and green chillies.

  • When the onions obtain a light brown colour, add  soya and toss around till they look a bit glossy.

  • Add  tomato, salt and turmeric and sauté over low flame until cooked well-enough.

  • Increase the heat,  and poha and mix well. Saute till mixed and heated thoroughly.

  • Shut off the heat, and mix  and half of the coriander.

  • Transfer onto a serving dish, garnish with  coriander and lemon wedges and serve hot.

  • Add raw poha to a large bowl and rinse well. Do not let it soak for too long. Now, leave it in a large bowl to drain out completely.

  • Heat the oil and throw in the mustard seeds, curry leaves, onions, and green chillies.

    •
  • When the onions obtain a light brown colour, add  soya and toss around till they look a bit glossy.

  • Add  tomato, salt and turmeric and sauté over low flame until cooked well-enough.

  • Increase the heat,  and poha and mix well. Saute till mixed and heated thoroughly.

  • Shut off the heat, and mix  and half of the coriander.

  • Transfer onto a serving dish, garnish with  coriander and lemon wedges and serve hot.

    • Power Soya Poha

    Ingredients  

    • 1 cup poha/chidva  (pressed rice)
    • 1 tbsp oil
    • 1 tsp mustard seeds
    • 1/2 cup finely chopped onions-
    • 8-10 curry leaves
    • 2-3 whole red chillies
    • 1/2 cup boiled and squeezed soya  
    • 1/2 tsp turmeric
    • 2 tsp salt
    • 1/2 cup chopped tomato
    • 1 tsp green chillies finely chopped or to taste  

    Garnish:
    1 tbsp chopped coriander leaves and lemon wedges

    METHOD

    • Add raw poha to a large bowl and rinse well. Do not let it soak for too long. Now, leave it in a large bowl to drain out completely.
    • Heat the oil and throw in the mustard seeds, curry leaves, onions, and green chillies.
    • When the onions obtain a light brown colour, add  soya and toss around till they look a bit glossy.
    • Add  tomato, salt and turmeric and sauté over low flame until cooked well-enough.
    • Increase the heat,  and poha and mix well. Saute till mixed and heated thoroughly.
    • Shut off the heat, and mix  and half of the coriander.
    • Transfer onto a serving dish, garnish with  coriander and lemon wedges and serve hot.

    Latest From Life

    Heatwave warning issued for 8 Maharashtra districts

    Buddha relics travel from India to Thailand

    Khalil Alashar, first Arab man to master kathak dance form

    Jaipur Lit Fest Begins Today, With Parties, Concerts, Launches
    Read more...