How to make Poha Corn Medley -

Nutritious snack of pressed rice cooked with corn kernels and served garnished with scraped coconut and coriander leaves.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pressed Rice , Corn (मकई)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Poha Corn Medley checkout Kanda Poha, Chuara Matar, Poha Egg Fried Rice, Rice Flake Fish . You can also find more Snacks and Starters recipes like Moong Dosa with Sprout Potato Stuffing Rava idli Muesli with Chia Seeds Aloo Mayonnaise Tikki

Poha Corn Medley

Poha Corn Medley Recipe Card


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.    

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Poha Corn Medley Recipe

  • Pressed Rice 2 cups

  • Corn 3/4 cup

  • Onion 1 large size

  • Green chillies 2

  • Curry leaves 6-8

  • Fresh coriander leaves a few sprigs

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Sugar 1 teaspoon

  • Salt to taste

  • Scraped coconut 1/4 cup

  • Lemon juice 1 tablespoon


Step 1

Clean and wash poha in a colander under running water for two minutes. Drain and keep aside for ten to fifteen minutes. Wash and cook corn in sufficient boiling water for four to five minutes. Drain, refresh and set aside.

Step 2

Peel, wash and finely chop onion. Remove stems, wash and finely chop green chillies. Wash and pat dry curry leaves. Clean, wash and finely chop coriander leaves. Heat oil in a kadai, add mustard seeds and curry leaves and allow to splutter.

Step 3

Add chopped onion and sauté on medium heat for two to three minutes or till light pink. Add chopped green chillies and sauté for half a minute. Add turmeric powder, sugar, salt and cooked corn and continue to sauté for another half a minute.

Step 4

Add poha, half the scraped coconut and lemon juice and toss to mix well. Cover and cook on low heat for three to four minutes. Serve garnished with the remaining coconut and coriander leaves.

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MasterChef Sanjeev Kapoor

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 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.