Last Updated on May 19, 2020 by Chef Mireille
Methi Pudina Poha – Flattened Rice with Fenugreek & Mint is a way to enjoy breakfast – South Indian Style. Flattened Rice is quick and easy to cook, making breakfast easy shmeezy!
This is my last recipe this week featuring the cuisine from the South Indian state of Maharashtra. Flattened Rice, known as poha, is one of the most common breakfast items in India. While Kande Poha (Onion Poha) is probably the most common, there are many varieties of poha. In fact, I’ve already presented a version here that I learned from my blogger friend Pradnya when I visited her in Mumbai a few years ago.
Poha – Flattened Rice
Poha is very commonly eaten as rice in the states of Northeast India as well as Nepal and Tibet. In other parts of India, it is reserved mostly for breakfast or chaat (snack foods).
It takes virtually no prep time. You just soak it for a few minutes and it is ready to go and cooks in the blink of an eye. It is a great option for quick and easy breakfast dishes.
When shopping for poha, you can either purchase it as thick or thin poha. The thicker the poha, you will get more texture and will take a slightly longer time to cook. I used thick poha in this recipe. You can generally purchase it at Indian supermarkets.
Health Benefits of Fenugreek
Fenugreek is used in my version of poha here. Fenugreek has many health benefits and should be included in your weekly diet. Though fenugreek seed is readily available, fresh fenugreek is not as common here in US. You can generally find it in Middle Eastern or Indian markets, where it is sold as methi.
Including fenugreek in your diet will help you maintain and combat the following conditions:
- Weight loss
- Lowers inflammation outside the body – sciatica, dandruff, eczema, wounds
- Helps with inflammation inside the body – mouth ulcers, bronchitis, cancer, tuberculosis, cancer, kidney ailments, chronic coughs
- Increased libido in men
- Promoted milk flow in lactating mothers
I hope you’ve enjoyed this week’s exploration into the cuisine of Maharashtra. Don’t forget to check out not only the recipes posted previously this week but also in the past.
- Sago Vada
- Onion Potato Breakfast Poha
- Dashmi Roti
- Green Coconut Chutney
- Pav Bhaji (with homemade Pav Rolls)
- Coriander Rolls
You can add any veggies, herbs and spices to poha to customize it as you wish. A flavorful savory breakfast in under 15 minutes – it’s perfect for busy mornings!
Methi Pudina Poha – Flattened Rice with Fenugreek & Mint
- 2 tablespoons oil
- 1 teaspoon cumin seed
- 1 sprig curry leaves
- 2 green chiles thinly sliced
- ½ onion chopped
- 1 teaspoon jeera-dhania powder
- ¼ teaspoon ground turmeric
- 1 cup poha
- 1 cup frozen peas and carrots defrosted
- ¼ cup finely chopped fenugreek/ methi
- ¼ cup finely chopped mint
- juice of ½ lemon
- salt to taste
- Soak poha in water to cover for 3-4 minutes, until softened. Drain.
- Heat oil. Add cumin seed, curry leaves and chiles.
- Once the cumin starts to change color, add onion and saute until softened.
- Add cumin-corainder powder, turmeric and poha.
- Stir fry until poha is well coated with the spices.
- Add carrots and peas, fenugreek and mint. Cook for 2 minutes.
- Add lemon juice and salt. Stir to combine.