What makes Poha a stand-out breakfast is the combination of rice flakes, peas and peanuts. In the past I substituted pecans for peanuts until it recently dawned on me that this recipe has been made for hundreds and hundreds of years in Gujarat, India and they knew exactly what they were doing nutritionally.
Peanuts are actually a legume as are peas and the combination of the peas and peanuts with the rice flakes means that this dish is a complete protein meal containing all 9 essential amino acids.
In addition peanuts are high in B vitamins, niacin, biotin, thiamine and folate. Peanuts also contain magnesium, copper and phosphorus. The antioxidant resveratrol is also present which can reduce cancer and heart disease risk. Tryptophan is also found in peanuts which assists with sleeping.
From now on I will make poha with peanuts. Poha was my usual breakfast when I live in India. Here in Australia I cannot find organic flaked rice so make poha with organic rolled brown rice flakes instead.
Please email me a picture of you and your poha when you have made it.
Poha
A note regarding rice flakes and rolled rice. There can be a little confusion as some of the rice flakes in Australia are labelled as rice flakes and they are actually rolled rice. You can use either rolled rice or rice flakes for this recipe. The difference is rice flakes are flat and quite soft. Rolled rice is hard and not so flat. Hopefully the photos will help you work out which ones you have.
Rice Flakes
Rolled Rice
Poha
A note regarding rice flakes and rolled rice. There can be a little confusion as some of the rice flakes in Australia are labelled as rice flakes and they are actually rolled rice. You can use either rolled rice or rice flakes for this recipe. The difference is rice flakes are flat and quite soft. Rolled rice is hard and not so flat. Hopefully the photos will help you work out which ones you have.
Ingredients
1 cup medium rice flakes (or rolled rice)
1 tsp cumin seeds
2 tbsp peanuts
2 tsp freshly grated ginger
½ tsp turmeric powder
10 curry leaves
1 cup fresh peas or green beans thinly sliced
Salt to taste
1 chilli (optional)
1 potato brunoise
Unrefined sunflower oil or avocado oil
1 cup coriander leaves
Big squeeze of lemon juice
Method
- Rinse the rice flakes in filtered water and let strain (if using rolled rice bring a saucepan of filtered water to the boil then add the rolled rice and cook for 5 minutes or until it’s tender).
- Fry the potato in as little oil as you can get away with and sprinkle on salt.
- When the potato is almost cooked add the fresh ginger, some salt, cumin, curry leaves, turmeric and nuts.
- Cook for a further two minutes. Steam the peas or beans. Stir the rice flakes or rolled rice in with the potatoes until cooked through.
Add the steamed beans and garnish with the coriander. Squeeze on the lemon juice and taste for salt.
I was given the recipe to follow from a good friend Agar who got it from one of her friends in Pune. On a recent visit to Pune I found out that the friend who gave Agar the recipe is also a beautiful Indian woman who I have known for twenty-two years so I loved how this recipe originally came from her. Thanks Sereka.
