By Sushmita Sengupta
Call it Poha, Chiwda or Atukula but India’s heart beats for these flattened rice flakes. Here are some fun ways to add it to your diet.
Take your boring cutlet, dip it in eggwash, cornflour and then rub it with Poha. Deep fry the cutlets for fresh crunch.
Ditch the storebought namkeen and make your own with roasted poha, peanuts and sev for a delightful snack.
Not just savouries, poha can be used for sweet preparations too. Combined dry roasted coconut, poha, nuts, and ghee with jaggery syrup. Mould the ladoos and munch away.
No rice, no problem. Boil milk, add some poha, sugar, cardamom and nuts. Let it simmer and your yummy Poha kheer is ready.
The traditional rice batter can also be replaced with poha batter for delightful Poha idli. In terms of wholesomeness, it is not far behind.