How to make Paushtik Poha - A nutritious Snack.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pressed Rice , Soya Granules (सोया ग्रैन्यूल्ज़)
Cuisine : Indian
Course : Snacks and Starters
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Paushtik Poha checkout Kanda Poha, Chuara Matar, Poha Egg Fried Rice, Rice Flake Fish . You can also find more Snacks and Starters recipes like paneer tikka, Micro Idlis , Oat Pancakes, Capsicum Dolma.
Paushtik Poha Recipe Card
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Paushtik Poha Recipe
Pressed Rice 2 cups
Soya Granules 1/2 cup
Green chillies 3
Oil 1 tablespoon
Cumin seeds 1 teaspoon
Roasted peanuts 1/2 cup
Curry leaves 8-10
Turmeric powder 1/2 teaspoon
Onion 2 medium
Salt to taste
Lemon juice 2 tablespoons
Fresh coriander leaves 1/4 cup
Method
Step 1
Take poha in a colander, pour three to four cups of water evenly to moisten them. Drain well. Wash and chop green chillies. Peel and chop onion. Wash and chop coriander leaves. Wash curry leaves and pat dry.
Step 2
Wash soy granules with warm water or alternately soak it in one-cup water for 15-20 minutes. Drain and keep aside. Heat oil in a non-stick pan and add cumin seeds. Stir-fry briefly. Add chopped green chillies, curry leaves, turmeric powder and chopped onion.
Step 3
Stir-fry for two minutes on medium heat. Add soy granules and sprinkle quarter cup water on it. Cook covered on low heat for five minutes. Stir well. Add poha and toss over medium heat till it is heated through.
Step 4
Add roasted peanuts, salt and lemon juice. Toss well. Serve hot immediately garnished with chopped coriander leaves.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.