Updated: Jan 11
Poha? What is poha, one may ask? The answer to this question is simply rice that has been parboiled, rolled, flattened and dried make flakes. The traditional Gujarati dish that uses these lil flakes is called ' bateta poha' which means potatoes and rice flakes. Us gujjus don't beat around the bush. We give it to u straight..POTATO AND RICE 😂. HOWEVER, I changed it up a little to avoid nightshades ✌🏽and so here ya have carrot poha!
🍽 S E R V I N G S
🥗 I N G R E D I E N T S
1 tbsp vegan butter or rapeseed oil
1 ½ cup medium thick Poha (flaked rice)
1/2 cup peeled & diced carrot
1/2 cup finely chopped green beans (optional)
¼ cup cashews
8-10 curry leaves
1/2 tsp grated fresh ginger
1 tsp cumin seeds
1 tsp mustard seeds
½ tsp fennel seeds
1 tsp CCF powder ( you can just use this on its own if you want instead of the other 3 spices above and just increase it to 1/2 tbsp)
1/4 tsp asafoetida
1 tsp salt
½ tsp turmeric
1 green chilli chopped finely or crushed (optional)
1 tbsp fresh lemon juice
handful of finely chopped fresh coriander
🌿 T H E M A G I C
1. Put the rice flakes into a bowl and cover with water for a a couple of minutes, till soft. Drain water completely using a strainer and rinse with water and set aside.
2. Heat your skillet/pan and pour in the oil, once heated, lower the flame and add in the cumin, mustard and fennel seeds. Sauté for a couple of minutes, once they pop add the asafoetida, curry leaves, chillies and cashews and saute.
3. Lower the flame and add in the chopped carrots, turmeric and salt. Cover the pan with a lid and let the carrots cook.
4. Once the carrots are soft, add the poha, give it a little mixey mix, turn off the heat and lastly sprinkle in the fresh fragrant coriander and a squeeze on the lemon
I recommend having this with the coriander & mint chutney!!
NOW YOU GOTCHO SELF A FULL ON INDIAN DISH THAT WILL SATISFY ALL YOUR TASTEBUDS!!
♡ Sprinkle with love, say a little prayer, and serve with gratitude ❤️