World Poha Day: Poha burger to Kande Poha; quick and delicious poha recipes

Poha is considered a healthy breakfast option for people with diabetes and is a healthy source of carbs and a good probiotic. Low in calories, and rich in iron, poha can be given a healthy twist by adding peanuts and other vegetables to it.

On World Poha Day, here are three interesting poha or pohe recipes you can try at home.

Kande Pohe

Recipe by Chef Sanjyot Keer

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

Ingredients

• Poha - 1 cup

• Salt to taste

• Sugar - 1 tsp

• Lemon juice - 1 tsp

• Peanuts -1/4th cup

• Oil -1 tbsp

• Mustard seeds - 1 tsp

• Raw potatoes - ½ cup (small dices)

• Curry leaves - 12-15 nos.

• Green chillies - 1-2 nos. (chopped)

• Onions - ½ cup (chopped)

• Sugar - 1 tsp

• Turmeric powder - ½ tsp

• Coriander leaves - 1 tbsp

Method

• Wash the poha and quickly drain out water. Add some salt, sugar and lemon juice while making sure not to mash it and rest it for 5 minutes.

• Dry roast the peanuts for 3-4 minutes.

• Heat oil in wok and add mustard seeds, add the raw potatoes and sauté until they are half cooked.

• Add curry leaves, green chillies, onions and sugar, mix all the ingredient and cook until the potatoes are cooked and onions are caramelized.

• Add the turmeric powder and sauté for a minute, add the soaked poha and squeeze some lemon juice, add some salt and the roasted peanuts.

• Cook the poha for 2-3 minutes. If the poha starts to get to dry sprinkle some water over it and mix again.

• Switch off the flame and cover for 2 minutes.

• Sprinkle some freshly chopped coriander leaves. You can also top it with few freshly grated coconuts and sev. Serve hot with a lemon wedge.

Tari Pohe

Recipe by Chef Sanjyot Keer

Preparation time: 15-20 minutes

Cooking time: 30-35 minutes

Serves: 4-5 serves

For kaala masala 250 gm

Ingredients:

Oil - 2 tbsp

Bay leaves - 5 gm

Coriander seeds -75 gm

Dry Kashmiri Red chillies - 30 gm

Dry degi Red chillies - 30 gm

Chakri phool - 8 gm

Javitri - 8 gm

Kaali mirch - 8 gm

Laung - 8 gm

Dagad phool - 8 gm

Dalchini - 8 gm

Jaiphal - 1 nos.

Green cardamom - 8 gm

Black cardamom - 5 gm

Poppy seeds - 8 gm

Sesame seeds - 8 gm

Saunth - 5 gm

Jeera - 8 gm

Shah jeera - 8 gm

Rai - 8 gm

Dry coconut - 20 gm

Salt - a pinch

Haldi - 8 gm

Method:

Set a wok on medium heat, add oil and all the spices, roast until the spices are aromatic.

Remove and cool down to room temperature, further transfer in a grinding jar, add salt a pinch and turmeric powder, grind into a fine powder.

Pass it through a sieve for fine powder like texture, kaala masala is ready, store it in an airtight container and use accordingly.

For poha

Ingredients

Poha - 2 cups

Oil - 1 tbsp

Mustard seeds - 1 tsp

Jeera seeds - 1 tsp

Curry leaves - 12-15 nos.

Green chillies - 1-2 nos. (chopped)

Peanuts - 1/4th cup

Onions - ½ cup (sliced)

Turmeric powder - ½ tsp

Sugar - 1 tsp

Salt to taste

Boiled Potatoes - 1-2 medium size (diced)

Lemon juice - 1 tsp

Coriander leaves - .1 tbsp (chopped)

Method

Wash the poha with fresh water and further rest for 10 minutes in the sieve to soften.

Set a pan on medium heat, add oil and shallow fry the peanuts on medium flame until the peanuts are roasted well. Remove and keep aside.

Set a wok on medium heat, add oil, mustard seeds, jeera seeds, curry leaves, green chillies and peanuts, cook until the peanuts get some colour.

Further add onions and cook until the onions are translucent.

Now, add the turmeric powder, sugar and salt to taste, briefly stir for few seconds, further add boiled potatoes and stir and cook for 1-2 minutes.

Add the soaked poha, squeeze some lemon juice and add some freshly chopped coriander leaves, mix gently and cook for 3-4 minutes. Switch off the flame, cover and keep it aside to keep the poha moist and soft until served with tari.

For tari

Ingredients:

For cooked chana

Chana (soaked) 2 cups

Salt to taste

For tari

Oil (quantity mentioned in method section)

Dry Coconut - 1/3rd cup

Onions - 2-3 medium size (sliced)

Garlic - 5-6 cloves

Ginger - 1 inch

Whole spices:

Cinnamon stick - 1 inch

Green cardamom - 3-4 nos.

Black cardamom - 1-2 nos.

Cloves (Laung) - 4-5 nos.

Black peppercorns - 4-6 nos.

Jeera (cumin seeds) - 1 tsp

Rai (mustard seeds) - 1 tsp

Bay leaves - 2-3 nos.

Hing (asafoetida) - 1 tsp

Powdered spices:

Turmeric powder - ½ tsp

Red chilli powder - 4 tbsp

Coriander powder - 1 tbsp

Jeera powder - 1 tsp

Kala masala - 2 tsp

Salt - a large pinch

Boiled chana

Coriander leaves and stems (chopped)

Water - 1-1.5 litre boiling

Amchur powder - 1 tsp

Tomatoes - 10-12 small size (halved)

Fresh Coriander - (chopped)

Method

Soak the chana for 8-10 hours or overnight, further rinse with fresh water and transfer in the pressure cooker, add salt to taste and fill water till 1 inch above the chana surface, pressure cook for 2-3 whistle on medium high heat.

Switch off the flame and allow the pressure cooker to depressurize naturally to open the lid, strain the chana & keep aside to be used in the tari, make sure to reserve the water.

Set a wok on medium heat, add 2 tbsp oil and dry coconut, cook until the coconut turns light brown.

Further in the same wok, add onions, ginger and garlic cloves, cook until the onions are translucent. Now add the whole spices and cook for 2 minutes on medium low flame, let the mixture cool down and transfer in the same grinding jar, add 50 ml water and grind into a fine paste. Keep the paste aside to be used later in the gravy.

Continue to cook in the same wok, by adding additional ½ cup of oil, this recipe requires oil in excess which will become the tari. Heat the oil and add jeera, rai, bay leaves and hing, let the jeera crackle in hot oil, further add the brown paste (onions coconut paste), cook on medium high flame until the paste turns golden brown in colour.

Further lower the flame and add the powdered spices, salt, mix and cook on medium low flame until the oil separates. You can adjust the quantity of red chilli powder as per your taste.

Now add the cooked chana, freshly chopped coriander leaves along with its stems, stir and cook for 2-3 minutes, further add the reserved chana water and additional 1-1.5 litre water, mix & cook until it starts to boil. You can adjust the quantity of water accordingly.

Further add amchur powder, mix and bring to a boil and cook for at least 20-25 minutes on medium flame.

Check for seasoning and adjust the salt as per taste

Add some more freshly chopped coriander leaves and the halved tomatoes, cook for 5-7 minutes on medium flame. Tari is ready, serve hot with hot poha.

Serve steaming hot poha and top it with kaccha chiwda, further topping it with very hot tari with a small amount of chana and a tomato piece. Garnish with some onions, fresh coriander and some lemon juice, serve hot.

Poha Burger

Recipe by Swapandeep Mukherjee, Head Chef, The Metropolitan Hotel & Spa

Ingredients

Poha (flattened rice) - 50 gm

Onion (chopped) - 10 gm

Potato (boiled) - 01 no.

Peanuts (powder) - 10 gm

Green chilli (chopped) - 01 pcs

Curry leaves - 10 gm

Mustard seed - ¼ teaspoon

Cumin seed - ¼ teaspoon

Turmeric powder - ¼ teaspon

Salt to taste

Burger bun - 01 no multigrain or wheat

Oil to saute

Method

Add the poha to a bowl and rinse them well with clean filtered water

Drain the water completely and repeat the process until poha becomes soft. Keep aside

Take a pan and add oil. When the oil becomes hot, add ¼ teaspoon of mustard and cumin seeds. Let them splutter

Add onions, green chilli and curry leaves. Sauté until onions turn pink

Add potatoes, poha, peanuts and turmeric. Sauté until all are mix well

Keep the poha mixture aside to cold

Turn the mixture into a patty.

Take bun and put on top slice thin onion, cucumber, gherkins and tomato

Put poha patty and piece of bun on a plate and serve with ketchup and mustard