Kashmiri Poha

Ingredients

Kashmiri Poha is a variation of the Serbian dish Gospodski Pohanac. While Gospodski Pohanac is typically made with meat and rice, Kashmiri Poha replaces the meat with vegetables and uses flattened rice flakes instead of rice. The spices and flavors are also adapted to the Kashmiri cuisine, incorporating traditional Kashmiri spices such as fennel seeds, ginger, and Kashmiri red chili powder. We alse have the original recipe for Gospodski pohanac, so you can check it out.

• 2 cups (200g) flattened rice flakes (poha) 2 cups (200g) flattened rice flakes (poha)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 1 green chili, finely chopped 1 green chili, finely chopped
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon Kashmiri red chili powder 1/2 teaspoon Kashmiri red chili powder
• 1/2 cup peas 1/2 cup peas
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1/4 cup cashews, chopped 1/4 cup cashews, chopped
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 5g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Rinse the flattened rice flakes (poha) under cold water until they become soft. Drain and set aside.
2. 2.
   Heat vegetable oil in a pan over medium heat. Add cumin seeds and fennel seeds and let them splutter.
3. 3.
   Add the chopped onion, green chili, and ginger paste. Sauté until the onion turns translucent.
4. 4.
   Stir in turmeric powder, Kashmiri red chili powder, peas, and chopped carrot. Cook for 2-3 minutes until the vegetables are slightly tender.
5. 5.
   Add the drained flattened rice flakes (poha) to the pan. Mix well to combine all the ingredients.
6. 6.
   Season with salt to taste and cook for another 2-3 minutes, stirring occasionally.
7. 7.
   In a separate small pan, lightly roast the chopped cashews until golden brown.
8. 8.
   Garnish the Kashmiri Poha with fresh coriander leaves and roasted cashews.
9. 9.
   Serve hot with lemon wedges on the side.

Treat your ingredients with care...

• Flattened rice flakes (poha) — Make sure to rinse the poha under cold water until they become soft. This step helps remove any impurities and ensures the poha cooks evenly.
• Kashmiri red chili powder — Kashmiri red chili powder is known for its vibrant red color and mild heat. If you prefer a spicier dish, you can add a pinch of regular chili powder or adjust the quantity according to your taste.

Tips & Tricks

• Soaking the flattened rice flakes (poha) in water for a few minutes before rinsing them helps soften them further.
• You can customize the vegetables in Kashmiri Poha based on your preference. Add bell peppers, potatoes, or any other vegetables you enjoy.
• For an extra burst of flavor, garnish the dish with a sprinkle of roasted cumin powder or chaat masala.
• If you prefer a tangy taste, squeeze fresh lemon juice over the prepared Kashmiri Poha before serving.
• Leftover Kashmiri Poha can be refrigerated and enjoyed the next day. Reheat it in a pan with a splash of water to refresh the flavors.

Serving advice

Serve Kashmiri Poha hot as a standalone breakfast or light meal. Accompany it with a side of plain yogurt or mint chutney for a refreshing contrast. It can also be enjoyed with a cup of Kashmiri Kahwa tea for a complete Kashmiri culinary experience.

Presentation advice

To enhance the presentation of Kashmiri Poha, garnish it with a sprinkle of fresh coriander leaves and a few roasted cashews on top. Serve it in a traditional Kashmiri copper bowl or on a colorful plate to showcase the vibrant colors of the dish.