08/05/2026
Highlights from our Yogic Living Retreat
Savoury Poha
Ingredients
2 cup thick poha
1 medium pink potato
1 carrot diced small
½ cup French beans, chopped
1 heaped tsp of grated ginger
¼ medium green chilli
2 sprigs of curry leaves
½ tsp turmeric
2 tsp ground cumin
¼ cauliflower cut into small pieces
1 tsp mustard seeds
1 tsp curry powder or ASMY savoury spice mix of your choice
1/3 cup roasted pepitas
Pinch asafoetida (hing)
1.5 tsp salt
Pinch sugar
Ghee or coconut oil for frying
Coriander leaves and lime wedges for garnish
Directions
1. Put the poha into a colander and run cold water over it until all the grains are wet, but not soaked. Sprinkle with sugar, salt and turmeric and set aside.
2. Heat 1–2 tablespoons of ghee or oil in a frying pan and fry the potatoes for five minutes. Add salt, then continue to add beans, cauliflower, carrots and cook vegetables till tender.3. To speed up the cooking process, after stir frying veggies for 5 mins, add a little water and put the lid on. Saute-steam for 5 mins or so. Keep an eye on it so it doesn’t stick.
4. Add a little more ghee if necessary then add mustard seeds, ginger, curry leaves, chilli and spices, cook through until aromatic (mustard seeds will pop).
5. Add the poha to the pan and coat well.
6. Cover the pan and let everything steam for about 5–10 minutes stirring occasionally to check that the mix isn’t too dry – add a little extra water if necessary.
7. Finally toss the roasted pepitas through the poha.
8. Add salt for taste and serve immediately; garnished with chopped coriander, lime juice or other toppings of your choice.
Note
Make sure not to soak the poha as it will go gluggy. Poha is sold in Indian grocery shops and some supermarkets. Poha is rice – steamed, flattened and dried. It comes in two varieties – thick and thin – This recipe is best suited to the thick variety (more robust). Poha makes a quick easy breakfast, lunch or dinner.