Vegetable Poha (Pressed Rice) Recipe

Vegetable PohaServes 3-4

Ingredients (Buy locally grown organic ingredients, if possible)

1 1/2 cups thick variety poha or flattened rice

2 teaspoons ghee (make organic ghee at home)

1 pinch asafoetida (hing)

1/4 teaspoon cumin seeds (jeera)

1/4 teaspoon mustard seeds

4-6 curry leaves, fresh

1/4 cup red onion, chopped

1 cup chopped vegetables: cauliflower, carrots, bell pepper

1/4 cup peanuts, roasted

1/2 teaspoon turmeric

Rock salt (saindhav salt) to taste

1 Tablespoon lime juice, more as needed

Cilantro for garnish, chopped



1. Gently rinse the poha in room temperature water and soak it for 10 minutes in a mixing bowl. Remove the excess water completely and keep it aside.

2. Heat ghee in a sauté pan over medium high heat. When it is hot, add asafoetida powder, cumin, mustard seeds and allow to splutter.

3. Add curry leaves, onions and stir for a few seconds. Add your favorite chopped veggies (carrots, cauliflower, capsicum) and cook until veggies are tender.

4. Add roasted peanuts, turmeric, salt and soaked poha.  Mix gently. Cover it partially and let it cook for another 5-10 minutes. (If the poha looks too dry, add a few tablespoons of water and continue cooking).

5. Remove from heat and add lime juice. Mix well. Garnish with chopped cilantro before serving. Served hot.



Recipe shared by Preeti Gupta


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Preeti Gupta

About Preeti Gupta

Preeti Gupta is a certified Ayurveda Consultant practicing in the Bay area. She provides personalized Ayurvedic counseling sessions and monthly group wellness events that focus on balanced diet, healthy nutrition, natural detoxification, rejuvenation and disease prevention. She is passionate about using food as a medicine and looks forward to being a part of your Ayurvedic journey soon!