One of my favorite Indian breakfasts (besides aloo paratha) is Poha.
Poha is flattened dehusked rice and is an easily digestible form of raw rice. Being quick to cook with, you will find poha as a very popular choice for breakfast in most Indian households. It also makes a healthy snack option, given its nutrition benefits.
Poha is high in iron, rich in fibre and also a healthier option to get your fix of carbs in the morning. And that is why it features on lot of indian tables as a breakfast option.
Even though celiacs should consult with their doctor before eating poha, poha is known to have very low amounts of gluten, making it fit for certain people who are uncomfortable with gluten. Poha is also very good for diabetics as it promotes slow release of sugar into the bloodstream. It also keeps you full for a longer time. (ref: thehealthsite.com)
While I have a great recipe for poha with veggies which I make often (I will definitely share it with you one of these days), today I am sharing this quick and easy poha patties recipe. Poha Patties is great to serve as an evening snack or even for breakfast. It also makes a great addition in your kids’ lunch boxes. You can make variations to the basic recipe I am sharing today by adding boiled peas, or peanuts. Use cilantro or mint leaves if you can’t find curry leaves. Curry leaves and poha can be found in most Indian grocery stores.
I have adapted this recipe from one I found in an old Nita Mehta cookbook I have. The only thing that takes time in putting this dish together is the soaking of the poha for 15 minutes. Make sure after soaking the poha you squeeze the water out. This is where my Nut Milk Bag comes in handy. I love this milk bag- its great for making nut milk, I have also used it during my juice and smoothie cleanse for juicing. And for this recipe I use it to squeeze extra water out of the soaked poha. If you are in search for a nut milk bag- I highly recommend this one. It is pretty handy when I make homemade paneer too.
Hope you enjoy this recipe. This is a great snack option and perfect served with some mint chutney. If you do try this recipe, make sure to drop in a comment here or on my Facebook or tag me on my instagram.
- 2 cups poha, washed and soaked in water for 15 minutes
- 1 tbsp ginger, finely chopped
- 1-2 green chillies, finely chopped
- ½ tsp garam masala
- 1 tbsp lemon juice
- Salt, to taste
- 2 tbsp Curry leaves (could also use cilantro or mint instead)
- White Poppy seeds (khus khus) to coat or use cornmeal
- 4 tbsp oil to shallow fry
- Wash the poha and let soak for 15 minutes.
- Drain the water well, and squeeze the poha between your hands to ensure the water is squeezed out. Or use a nut milk bag like I did.
- In a bowl, add the ginger, green chillies, lemon juice, salt, garam masala, curry leaves and mix well. (You can add peas, peanuts, cilantro or mint too)
- Shape into cutlets (about 2 inch in diameter).
- Spread the khus khus or cornmeal on a plate and coat the cutlets in the cornmeal.
- Shallow fry in 4 tbsp oil on medium heat till golden brown on both sides.
- Serve with some mint chutney.