Festival Special Poha Peas (Flattened Rice with Peas)

Ingredients

• 2 cups Poha (Flattened rice/poha) (Medium thickness preferred)
• 1 cup Peas (Green peas, fresh or frozen) (If using frozen, thaw before use)
• 2 tablespoons Oil (Vegetable or mustard oil)
• to taste Salt
• 1 teaspoon Baking powder (Optional, for fluffiness)
• 1 teaspoon Chaat masala
• 1 teaspoon Coriander powder
• 1/2 Lemon (Juice only)

Instructions

1. Rinse and soak poha

   Place the poha in a colander and rinse gently under running water. Let it soak for 5-7 minutes until soft but not mushy. Drain excess water completely.

   Time: PT7M

2. Prep other ingredients

   While poha soaks, thaw peas if using frozen. Cut lemon in half and set aside.

   Time: PT3M

3. Heat oil

   Heat oil in a large pan on medium flame.

   Time: PT2M

   Temperature: Medium heat

4. Cook peas

   Add peas to the hot oil and sauté for 2-3 minutes until bright green and tender.

   Time: PT3M

   Temperature: Medium heat

5. Add spices

   Add salt, baking powder, chaat masala, and coriander powder to the peas. Mix well and cook for 1 minute.

   Time: PT1M

   Temperature: Medium heat

6. Combine poha and peas

   Add the drained poha to the pan. Mix gently to combine with peas and spices. Cook for 3-4 minutes, stirring gently to avoid breaking the poha.

   Time: PT4M

   Temperature: Medium heat

7. Finish with lemon

   Turn off the heat. Squeeze half a lemon over the poha and mix gently.

   Time: PT1M

8. Serve

   Serve hot, garnished with extra chaat masala or chopped coriander if desired.

   Time: PT1M

9. Cleanup

   Wash the pan, bowl, colander, knife, cutting board, and spatula with warm soapy water.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

4g

Carbohydrates

32g

Fat

4g

Fiber

2g

Ingredient Substitutions

• Instead of Poha (Flattened rice/poha): Thin poha (reduce soaking time), Brown rice flakes
• Instead of Peas (Green peas, fresh or frozen): Chopped green beans, Corn
• Instead of Oil: Ghee, Sunflower oil
• Instead of Chaat masala: Amchur powder + black salt
• Instead of Lemon: Lime

Equipment Needed

• Large pan or kadhai
• Mixing bowl
• Spatula
• Colander or sieve
• Knife
• Cutting board

Critical Steps — Do Not Skip

• Do not over-soak the poha; it should be soft but not mushy.
• Mix poha gently to avoid breaking the flakes.

Chef Tips from the Video

• Add a pinch of sugar for a balanced flavor.
• Garnish with fresh coriander or sev for extra crunch.
• For extra protein, add roasted peanuts.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat gently before serving.

Freezer: Not recommended; texture will suffer.

Room temperature: Safe for up to 4 hours.

Make-Ahead Tips

• You can prep the poha and peas ahead, but combine and heat just before serving for best texture.