Poha is flattened basmati rice. Its parboiled, rolled, flattened and then dried to make flakes.
Ingredients
Rapeseed oil: 2 tablespoons
Black Mustard seeds two pinches
Tejpatra or Bayleaves/curry leaves: 2/3 leaves
Cumin seeds: 2 pinches
Onion: 1big, diced small
Hing (asafoestida): half a pinch
Green chilli: half or 1 full
Salt: ½ teaspoon
Red chilli powder: 1 pinch
Turmeric powder: ¼ teaspoon
Coriander: a handful bunch of leaves (parsley/Dill can also be used)
Lemon: a small squeeze on top
Vatta:
potatoes can be used in ingredients. Add potatoes after sautéing the onions. Let them cook. Add poha flakes.
Fresh ginger can be used either in cooking or can be added to garnish.
Most spices are ok to use.
Pitta:
no chillies or minimal chillies. Potatoes can also be used.
Kapha:
Fresh ginger can be used either in cooking or can be added to garnish.
For more refer to Ashishveda Food Guidelines to check the foods suitable for your dosha.
Cooking method:
Wash the poha flakes thoroughly in water, drain and set aside.
Heat the oil in a wok or similar pan. Add mustard seeds, cumin seeds, tejpatra leaves to the warm oil.
Stir till the seeds pop. Quickly add onions and cook till light brown. Then add salt, chillies, turmeric. Add poha flakes, mix well, keep it on low heat for two to three minutes. You might want to mix it with a fork in order to not crush the flakes. Garnish with coriander leaves and squeeze lemon on top.