Here’s my tangy interpretation of the popular Indian Poha – a super-light, fluffy and healthy winner for all those of you watching your Weight. And it’s easily digestible and keeps you full longer so I think it’s a great option for Breakfast. But if you’re not a heavy eater then it can double up really well as an Office Lunch too.

What You Will Need?

1. Rice Flakes – 2 Cups
2. Boiled Medium Potato – 1 No, Cut Into Pieces
3. Medium Onion – 1 No, Thinly Sliced
4. Green Chillies – 2 Nos, Slit
5. Brown Mustard Seeds – 1 Teaspoon
6. Curry Leaves – 8-10 Nos
7. Sugar – 2 Teaspoons
8. Fresh Lemon Juice – 40 ml or about 4 Tablespoons
9. Coriander Leaves – As Required
10. Turmeric Powder – 1/2 Teaspoon
11. Salt – To Taste
12. Oil – About 2 Tablespoons

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How To Make It?

  1. Wash the Rice Flakes and squeeze out the water
  2. Mix the Lemon Juice and Sugar well and pour it on to the Rice Flakes. Mix well and , spread it on a flat surface to soak in the marinade
  3. Heat the Oil in a frying pan
  4. Add in the Brown Mustard Seeds, Curry Leaves and slit Green Chillies.
  5. Once the Seeds start to crackle and pop, then add in the Onions.
  6. Fry the Onions until they turn translucent and then add in the Potatoes and a little Salt. Fry for about 2 minutes.
  7. Check on the Rice Flakes now. They should be slightly dry enough and not sticky to the touch
  8. Add in the Rice Flakes to the mixture in the frying pan.
  9. Add in the Turmeric Powder and salt to taste, all the while mixing well but making sure that the Rice Flakes are not mashed.
  10. Cook for about 2 to 3 minutes.
  11. Now turn off the gas and leave the Poha to release steam and cool down
  12. Garnish with a few drops of Fresh Lemon Juice and Coriander Leaves

My personal favourite is this Tangy Poha served with crisp Brown Toast and a tall glass of Salted Buttermilk. Yum!!!


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This Recipe originally appeared on and has been reproduced here with the permission of the Author.