Recipe credit: Darshana Muzumdar
Serves 2 as part of a traditional Indian breakfast.
- 2 cups thin poha (or thick poha if you wish)
- ½-1 medium size onion
- 1 cup fresh coconut, grated
- 1 tsp chilli powder
- 1 tsp dhania-jeera powder (coriander-cumin powder)
- 1 tsp sugar
- Salt to taste
- ½ cup of chopped coriander (optional)
Peel and chop the onion finely.
Put the onion, coconut, salt and sugar in a large pot or bowl and mix and mash gently with your fingers to release the moisture in the onion. Allow it to rest for a couple of minutes.
Add the rest of the ingredients and mix well. The onions and the coconut release moisture and so the pressed rice shouldn’t be washed as in other preparations if you are using thick poha. Serve at room temperature.
Note: the proportions to make coriander – cumin powder are: 2 tbsp coriander seeds:1 tsp cumin seeds.
For the whole food plant based (WFPB) version:
For the whole plant version use red rice poha and do not add sugar.
Using a little more onion gives it the sweetness required. Or a little daste/raisin paste can be used as an alternative.