Fried Poha (Flattened Rice)
Crispy, golden-fried flattened rice flakes are tossed with fresh grated coconut and aromatic coriander in this traditional Gujarati snack. The richness of the ghee-fried poha is perfectly balanced by the bright, tangy zest of fresh lemon juice and savory seasonings. This simple yet flavorful dish offers a delightful textural contrast between the crunch of the rice and the softness of the fresh coconut, making it an excellent tea-time treat.
Ingredients
- 2 cups Flattened rice (Poha) (Originally '1 tipri' (historical measure). Use thick or medium poha suitable for frying.)
- 1/2 cup Ghee (Originally '1 navtank' (approx 2 oz or 58g). Used for frying.)
- 1/2 whole Fresh coconut (Grated (white part only).)
- 1/2 teaspoon Salt (Or to taste.)
- 1/4 cup Fresh coriander leaves (Chopped.)
- 1/4 teaspoon Black pepper (Ground. Inferred from 'dalela bhari' (likely 'dalela mari' meaning ground pepper).)
- 1 whole Lemon (Juiced.)
More recipes using Flattened rice
Sweet Coconut Poha
A traditional Parsi sweet snack known as 'Meetha Poha', featuring tender flattened rice flakes tossed with fresh grated coconut and sugar. This no-cook recipe highlights the natural creaminess of coconut and the crunch of generous amounts of almonds and pistachios, all perfumed with aromatic cardamom, nutmeg, and rose water. It is typically served as a festive breakfast or tea-time treat, offering a delightful balance of textures and sweet, floral flavors.
Poha with Coconut (Method 2)
A luscious variation of the classic Parsi breakfast dish, featuring flattened rice soaked in fresh coconut milk for a creamy texture. This unique method utilizes two forms of coconut—freshly grated and extracted milk—to create a rich, sweet, and aromatic treat. Enhanced with fragrant spices like cardamom and nutmeg, it offers a delightful balance of soft textures and tropical flavors.
Simple Milk Poha (Dudh Poha)
This traditional Parsi-Gujarati dessert transforms simple flattened rice into a rich, aromatic treat by simmering it in sweetened milk infused with rose water and spices. Unlike more complex versions, this 'Simple' (Sadharan) method involves soaking the flakes directly in hot milk, resulting in a distinctively chewy texture that pairs perfectly with the crunch of almonds. Flavored generously with cardamom and nutmeg, this dish is best served chilled, offering a refreshing and satisfying end to a meal.
Special Milk Poha (Dudh Pauva Farmasu)
This traditional Gujarati 'Farmasu' (Special) Dudh Poha features whole, flattened rice simmered in rich, sweetened milk infused with aromatic spices. The dish is generously studded with almonds and pistachios, then perfumed with rose water, vanilla, cardamom, and nutmeg for a complex floral and nutty flavor profile. Often enjoyed during the Sharad Purnima festival, this creamy, pudding-like dessert offers a comforting texture and decadent sweetness.
Instructions
- 1Clean and pick over the flattened rice (poha). Heat the ghee in a pan over medium heat. Add the poha and fry until it turns a golden almond color and becomes crisp. Remove from heat and drain excess ghee.
- 2Finely grate the white part of the fresh coconut. Wash the coriander leaves thoroughly, dry them, and chop them finely. If the salt is coarse, grind it into a fine powder.
- 3In a large bowl, combine the fried poha, grated coconut, chopped coriander, salt, and ground black pepper. Squeeze fresh lemon juice over the mixture and toss gently to combine. Serve immediately.
You Might Also Like
Poha with Coconut (Method 2)
A luscious variation of the classic Parsi breakfast dish, featuring flattened rice soaked in fresh coconut milk for a creamy texture. This unique method utilizes two forms of coconut—freshly grated and extracted milk—to create a rich, sweet, and aromatic treat. Enhanced with fragrant spices like cardamom and nutmeg, it offers a delightful balance of soft textures and tropical flavors.
Sweet Coconut Poha
A traditional Parsi sweet snack known as 'Meetha Poha', featuring tender flattened rice flakes tossed with fresh grated coconut and sugar. This no-cook recipe highlights the natural creaminess of coconut and the crunch of generous amounts of almonds and pistachios, all perfumed with aromatic cardamom, nutmeg, and rose water. It is typically served as a festive breakfast or tea-time treat, offering a delightful balance of textures and sweet, floral flavors.
Simple Milk Poha (Dudh Poha)
This traditional Parsi-Gujarati dessert transforms simple flattened rice into a rich, aromatic treat by simmering it in sweetened milk infused with rose water and spices. Unlike more complex versions, this 'Simple' (Sadharan) method involves soaking the flakes directly in hot milk, resulting in a distinctively chewy texture that pairs perfectly with the crunch of almonds. Flavored generously with cardamom and nutmeg, this dish is best served chilled, offering a refreshing and satisfying end to a meal.
Fried Chiwda
Fried Chiwda is a quick and easy recipe that will come to your rescue whenever announced guests are at your place.