10 creative ways to include poha in your meals

Sulagna D
·3 min read
Indian cuisine Indian food. Indian cuisine. Poha or flattened rice traditional Western Indian breakfast with coconut chutney sauce curry leaves. national authentic vegetarian Asian food
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Poha is the one dish that is a staple breakfast in every Indian home. But if you want to try something new with the help of poha, then here are a few recipes which you can attempt to make at home that includes the good old poha.

Also read: How many calories does your favourite Indian snack have?


To make a spongy dhokla, use poha with simple ingredients. Mix curd, chilli, green vegetables and salt. Set the steamer and fill the 7-inch thali—steam about ten-twelve minutes. Diamond cut and serve dhoklas.

Poha- Ladoo

Another 'special' imaginative eating poha! 1 Cup of golden, dry rice. One cup of sugar, one pot of groundnuts, one-half pistachio, two cardamoms, 2-3 tbsp of coconut. Roast poha grinding. Add 8 to 9 tbsp of melted ghee to the mixture. Mix well and make small balls. Serve with tea.

Cutlets of poha

Sowing 30 minutes 1⁄4 cup split moong dal in warm water will savour poha cutlets. Top rice, slush green chillies. Ina crude paste doesn't add water. Add 2 cups of lemon juice, 2 cups of salt and sugar. Use this mixture for cutlets. Deep fry and serve.

Also read: 14 Indian dishes that make a healthy breakfast


Half cups of green peas, two cups of yoghurt, one cup poha, half cup garlic ginger, half tsp garam-masala powder, half turmeric powder, the salt will make this 'snacky' recipe. Blend into small round balls and deep-fry. Serve with mint chutney.


Clean five tbsp split black lentil, half cup thick rice, add one cup thick, half tsp fenugreek seeds, and soak for this super-crispy Tamil dish for six-seven hours. Roughly grate half cup curd, then one 3⁄4th cup water and some salt for a smooth mixture. Let it settle for a few hours. Heat a Tawa non-stick on fermentation and grease well. Spread a circular-movement batter dollop. Cover 1-2 minutes over medium flame and serve "half a loop" with chutneys and curd.

Turkish Poha-Aloo

Enjoy these coffee Turkish aloos! Mix 1⁄2 tsp citrus fruit, 1 cup boiled & mashed potato, 1⁄2 pf green pancakes, cumin powder, salt and 1/2 cup chopped mint leaves. Create similar-size small balls. First dip balls in a flour paste, then coat them in poha powder. Deep-fry golden both sides, serving hot.

Read: Curd or yoghurt — Which one is healthier?


Mixed fruit and exquisite tastes make Poha Phirni simple. Dry 3⁄4 cup rice roast, beat. Mix with grated coconut after cooling. Boil 3 cups of milk and sugar in another deep container. Dissolve 1 cup of maize in 2 tsp milk. Pour in milk. Cook medium flame 3-4 minutes. Turn off the love, cooling slightly in the refrigerator. Divide into a mixed fruit cup (apples, raisins and bananas).


In the blender, crumb two thin poha cups. Mix 1 cup of water, 1 1/2 cumin powder with flavour salt. Add poha, chilli powder, 1 tsp of oil and leaves of coriander in a microwave for 1 minute. Mix the powder with 1 tsp sesame oil.


Clean, roast 1⁄2 cup poha and set aside. Put one slice of clove in a pan and cut into a golden portion. Add 1 cup full-cream milk in a saucepan and boil. Cook for two-three minutes. Add coconut, cashews.

Poha-Nachni Handvu

Crispy, crunchy breakfast or night snack. Curd 1/2 cup, 1 1/3 cup water. Add 1/4 cup carrot grated, half a cup of boiled green peas, 1/1 cup gourd (lauki) and 1/8 cup green peas. Mix 1 cup ragi and nachni. Medium flame 10-12 mins. Switch off each side's golden flame.

Text: PepperContent