Coriander Matar Poha – Flattened Rice with Cilantro & Green Peas
A quick and easy South Indian breakfast that comes together within 15 minutes! Vegan & Gluten Free!
It’s time for the monthly Food Blogger Recipe Swap again and this month I am cooking from Sasmita’s site, First Timer Cook. She has a great variety of Indian recipes, including many regional recipes from the different states of India. If you area food blogger and would like to join our monthly swap, please join our facebook group over here.
It’s funny how sometimes certain foods we associate with people. No matter how many times you eat the food after that initial introduction, whenever you are making it or eating it, that person will always come to mind. Well, that is how it is with me for poha and Pradnya.
One of the amazing gifts that blogging has brought me are all of the amazing friends from every corner of the globe. A few years ago I was country hopping throughout Southeast Asia with some friends and it just so happened that the cheapest return flight home went through Mumbai. I was returning home solo as my friends were going home via a few days in Paris. As I’ve already visited, I did not want to pay the extra fare just for a few days there. There was no way I could go through Mumbai without stopping for a few days to meet a few of my blogger friends from there.
As soon as I told them I would be coming, Pradnya was so nice to offer me to stay with her. It was so much nicer than staying in some stuffy hotel. One morning, I watcher her put together this poha for our breakfast. When I saw how fast and easy this breakfast came together, I knew I had to start including this easy and delicious breakfast into my diet at home. Now, whenever I make poha like this version with Fenugreek (Methi) and Mint, I immediately think of Pradnya and the amazing time we had together in Mumbai.
If you’d like to read more about all the delicious food I had in Mumbai, you can ready about my visit to the street food capital of Mumbai – Juhu Beach – over here or about the amazing brunch we had at The Renaissance Hotel or more delicious food we ate over here as well as the delicious Vegetarian Gujarati thali we had at Samrat. We packed a lot of eating into those 3 days!
I was so happy when I saw this recipe for Poha on Sasmita’s site. Its been a while since I made it and as soon as I saw it, a smile came to my face thinking of Mumbai and Pradnya. I only made a slight change as I somehow didn’t realize I had run out of green chiles, so instead of grinding the chile with the coconut, I just added some red chile powder instead.
So all this talk about poha. Some of you might be wondering what the heck is poha and definitely want to know more, if breakfast can me made quickly, easily and deliciously.
What is poha?
Poha is flattened rice. You will find it in Indian markets like Patel Brothers. There are usually two varieties sold, thick poha and thin poha. I prefer the thick poha as it still maintains some body to it. It is used a lot in northeast Indian cuisine, as well as Nepal/Tibet/Bhutan and that region. In other parts of India, it is usually reserved for breakfast or chaat (snacks).
Poha, also known as flattened rice, beaten rice or rice flakes is produced by dehusking the rice and then the rice is flattened into flakes by machine.
Poha is easily reconstituted by soaking in warm water from the faucet for 2-3 minutes, once the flakes have softened. Drain to get rid of excess water. Stir fry as desired. You can even use it as a substitute for making fried rice if you are in the mood for fried rice, but don’t have any cold rice at the ready.
Another food association Pradnya gave me was having my poha with dates. She always served dates with breakfast and now I have grown into that habit quite regularly. However, when I have poha it is not optional – in my mind, dates is the required accompaniment.
This breakfast is easy to whip up if you have overnight guests and everyone can eat it as it’s both Vegan and Gluten Free.
…now let’s see how easy it is to make Coriander Matar Poha – Flattened Rice with Cilantro & Green Peas
Please check out the other Recipe Swap Recipes!
- Azefa – Ethiopian Lentil Salad
- Lemon Rice
- Sindhi Kokhi – Onion Flatbread
- Cream Cheese Cucumber Sandwich
- Black Eyed Peas Beets Salad
- Turnip Beetroot Radish Coleslaw
- Saag Aloo – Vegan Spinach Potato Curry
- Yellow Split Pea Fritters
- Coriander Matar Poha – Flattened Rice with Coriander and Green Peas
- Apple Cinnamon Muffins
- Mango Papaya Orange Smoothie
Ready to make this recipe? I would love to see your photos! Tag me on Instagram @chefmireille #theschizochef with your pics!