Seed Oil Free Indian Poha

Total time30 min

Prep time10 min

Cook time15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 cups thick poha (flattened rice)
Aiva Products Poha Thick (Flattened Rice)Aiva Products Poha Thin (Flattened Rice)Laxmi Poha Thick - 2 LB Swastik Premium Grade Paddy Poha Ol'tymes Thick Poha
See all
3 tbsp neutral oil (such as sunflower oil or canola oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
1 tsp mustard seeds
1 tsp cumin seeds
10–12 fresh curry leaves
1 medium yellow onion, finely diced
1–2 green chilies, thinly sliced
½ tsp turmeric
1 tsp sugar
1 tsp salt, or to taste
2 tbsp fresh lemon juice
3 tbsp roasted peanuts
3 tbsp fresh cilantro, roughly chopped
¼ cup frozen peas, thawed (optional)

Instructions

1
Place the poha in a colander and rinse under cold running water for 20–30 seconds, tossing gently, until the flakes are just moistened and beginning to soften. Shake off excess water and set aside for 5 minutes, until the flakes are tender but still hold their shape and do not clump into a paste.
2
Sprinkle the turmeric, sugar, and salt over the soaked poha and toss gently to coat evenly. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!