Easy Gluten-Free Poha Recipe

Is Poha [flattened rice] better than rice?

Poha is a popular breakfast choice in Central and Western India. Poha is easily digestible and is packed with fiber. White rice is heavily processed and is devoid of fiber content, in comparison, poha is far less processed and retains a high fiber content. Poha is a probiotic, controls blood sugar levels, and is a rich source of Iron. These benefits make Poha an excellent breakfast choice for a gluten-free diet.

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Is Red Poha Healthier than White Poha?

Red poha is healthier than white poha because it does not go through excessive processing. It is made from red rice and hence is richer in fiber, iron, zinc, several minerals, antioxidants and Vitamin B. The high fiber content helps you feel full longer when compared to white poha. It is therefore a great choice for people with diabetes, weight loss issues, and constipation. Like white poha, red poha can help regulate your blood sugar levels and reduce sugar spikes. As red poha isn’t heavily processed, it possesses a coarser structure.

Gluten-Free Aloo Poha (Flattened Rice)

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Gluten-free Aloo Poha is an excellent breakfast choice. This simple recipe gives you step-by-step instructions in making a delicious wholesome meal in about 20 minutes.

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Prep Time 10

Cook Time 10

Course Breakfast

Cuisine Indian

Equipment

1 Large Pan

Ingredients

5 cups Red Poha (Flattened Rice) Gluten-free
1 medium Red Onion
4-5 Green Chillies Thai
1 large Potato Golden
1 cup Green Chickpeas Frozen

For Tempering

2-3 tbsp Vegetable Oil
1½ tsp Mustard seeds
2 tsp Fennel Seeds

For Garnish

2-3 Green Coriander stems
2-3 tsp Desiccated coconut/ Dry Coconut Powder
1 medium Lemon

Spice it up!

1½ tsp Salt Iodized
1 tsp Granulated Sugar
½ tsp Turmeric
2 tsp Coriander Powder
1 tsp Red Chilli Powder

Instructions

Preparation

In a large bowl, wash the poha with water, taking care to rinse it with cold water 2-3 times (until the water isn't too cloudy). Strain the poha on a Colander.
Add 1 tsp salt, sugar, Coriander powder to the soaked poha, Squeeze half the lemon juice. Mix gently taking care not to smush the poha.

Vegetables Prep

Finely chop the green chillies. Microwave the potato for 2½-3 minutes on High. Chop potatoes into 1/2 inch cubes. Peel and chop the onion finely.
Take a cup of Frozen Chickpeas, wash and soak in warm water.

Let the Magic Begin!

In a large pan on medium heat, add oil. When the oil is hot, add mustard seeds and fennel seeds. Stir until mustard seeds crackle, then add in chopped green chillies.
Add in the chopped onions and a pinch of salt¹. Saute for 2-3 minutes, or until the onion turns pale. Add in the potato cubes.
Add turmeric² into the oil (move the onions and potatoes to one side). Cook for 2 minutes.
Strain the green chickpeas and add to the pan with the onions and potatoes. Mix well and cook for 1 minute.
Add in the poha, fold in gently taking care not to break the poha too much. Cover and cook on low-medium heat for 2-3 minutes.