Receipes from Poha - Poha Recipes

Poha Upma: Heat oil in a pan, add mustard seeds, cumin seeds, onions, green chilies and curry leaves. Add soaked poha, salt, sugar and lemon juice. Mix well and serve.

Poha Cutlet: Mix soaked poha with boiled mashed potatoes, chopped onions, green chilies, coriander leaves, salt, red chili powder and cumin powder. Shape into cutlets and shallow fry.

Poha Chivda: Roast poha in a dry pan until crispy. In another pan, heat oil and add peanuts, curry leaves, mustard seeds, cumin seeds and asafoetida. Add roasted poha, turmeric powder and salt. Mix well and store in an airtight container.

Poha Dosa: Grind soaked poha with rice, urad dal and salt to make a batter. Ferment for 6-8 hours. Make dosas on a hot griddle and serve with chutney.

Poha Vada: Mix soaked poha with soaked and ground chana dal, chopped onions, green chilies, coriander leaves, salt, cumin powder and red chili powder. Shape into vadas and deep fry.

Poha Paratha: Mix soaked poha with wheat flour, salt, cumin powder, red chili powder, coriander leaves and water to make a dough. Roll out into parathas and cook on a hot griddle.

Poha Ladoo: Roast poha in a dry pan until crispy. Grind into a fine powder. Mix with jaggery syrup, grated coconut and cardamom powder. Shape into ladoos and serve.

Poha Kheer: Boil milk and add soaked poha, sugar and cardamom powder. Cook until the poha is soft and the kheer thickens. Garnish with nuts and serve.

Poha Bhel: Mix roasted poha, chopped onions, tomatoes, cucumber, coriander leaves, sev, chaat masala, lemon juice and salt. Serve as a snack.

Poha Idli: Grind soaked poha with urad dal, rice and salt to make a batter. Ferment for 6-8 hours. Steam in idli moulds and serve with chutney.