Corn Poha

A nutritious twist on the classic Indian flattened rice dish, incorporating sweet corn kernels for added texture and flavor, seasoned with traditional spices and garnished with fresh herbs for a delightful and wholesome breakfast or snack option. This is a Sanjeev Kapoor exclusive recipe.

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Corn Poha

Corn Poha

Main Ingredients Sweet corn kernels, Pressed rice (poha)
Cuisine Indian
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg


  • 1 cup sweet corn kernels, boiled
  • 2 cups pressed rice (poha), soaked for 10-15 minutes
  • 2 medium onions, finely chopped 
  • 5-6 fresh coriander sprigs, finely chopped + for garnishing
  • 3 green chillies, chopped 
  • 1 tablespoon oil 
  • 1 teaspoon mustard seeds 
  • 1 teaspoon cumin seeds 
  • ¼ teaspoon asafoetida 
  • 6-8 curry leaves 
  • Salt to taste 
  • ¼ teaspoon turmeric powder
  • A pinch sugar


  1. Heat oil in a non-stick pan. Add mustard seeds and let it splutter. Add cumin seeds and asafoetida, curry leaves, green chillies and onions and sauté. 
  2. Add salt, mix, cover and cook on medium heat for 2-3 minutes. Reduce heat, add turmeric powder, sugar and corn kernels and mix well.
  3. Add pressed rice and chopped coriander leaves and mix. Sprinkle some water on top, mix, cover and cook on low heat for 5 minutes. 
  4. Serve hot garnished with a coriander sprig.