(for 5 persons)

Poha – ½ kg

Cabbage – 2 cups

Potatoes – 3 (medium size)

Green Peas – ¾ cup

Oil – ½ cup

Mustard seeds  – 2 tsp

Jeera – 2 tsp

Red chili – 3 Nos (big)

Hing – ¼ tsp

Green chili – 2 Nos

Ginger paste – 1 tsp

Curry leaves – 8 Nos

Turmeric – ½ tsp

Coriander leaves – 1/3 cup

Lemon juice – 1/3 cup

Salt – 4 tsp

Yield – 2 liters


  • Dice the potatoes into ½” cubes. Shred the cabbage. Wash each separately and drain the water.
  • Wash and slit the chilli into two. Wash the curry leaves and coriander leaves and chop the coriander leaves.
  • Heat oil and add the spices as per the order given in the list from mustard seeds to curry leaves.
  • Add the cut vegetables. Add salt and turmeric. Cook covered and stir from time to time.
  • While the vegetables are being cooked. Wash the poha twice in excess water (double the quantity of poha). Then soak the poha in excess water. After 10 minutes* drain all the water.
  • When vegetables are cooked and ready, add the soaked poha.  Stir carefully while adding the chopped coriander leaves.  Cook for few minutes together.
  • Put off the flame. Sprinkle the lemon juice and stir. Poha is ready.
* Soaking time may vary depending upon the quality of poha. 10 minutes is a standard time for thick poha.
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