Flattened rice flakes tossed with flavoursome tempering of mustard seeds, sesame seeds, and curry leaves. An assortment of ingredients provide this dish a range of textures and flavours which will definitely tingle your taste buds.

I have given a delicious twist to the authentic recipe by adding peas and finishing it with a topping of fresh pomegranate seeds.

Time: 20 minutes


Serves: 4

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  1. 2 cups medium flattened rice (poha)
  2. 1/2 cup peas
  3. 2 tablespoons pomegranate 
  4. 7-8 curry leaves 
  5. 1 large onion, finely chopped 
  6. 1 medium potato, finely chopped
  7. 2 green chillies, finely chopped 
  8. 2 tablespoons finely chopped coriander leaves
  9. 1/2 teaspoon mustard seeds 
  10. 2 teaspoons sesame seeds 
  11. 1/4 teaspoon asafoetida
  12. 1/2 teaspoon turmeric powder 
  13. 1 tablespoon sugar 
  14. 2 tablespoons lemon juice 
  15. 2 tablespoons oil
  16. 8-10 cashew nuts cut into halves  
  17. Salt to taste


  1. Put the flattened rice in a deep bowl, wash them and soak them in water for 5 minutes. Drain them with the help of a sieve making sure all the excess water is removed. Do not soak them for more than 5 minutes otherwise they will become very soggy and start breaking when you cook them. Let them sit in the sieve for 10-15 minutes before you add them to the pan.
  2. Heat oil in a broad pan. Add the mustard seeds, sesame seeds, curry leaves and asafoetida. Let the seeds and curry leaves release their flavours in the oil for 15-20 seconds. Add the onions and cook them on medium heat for a minute. Add the potatoes, green peas, sweetcorn, green chillies, salt and turmeric powder. Mix well, cover the pan and cook on low heat for about 5 minutes.
  3. Add the drained flattened rice, sugar, lemon juice and coriander leaves. Mix well and cook on low heat for 3-4 minutes.
  4. Garnish with roasted cashew nuts and pomegranate seeds before serving.
  5. Enjoy with masala chai




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