Chinese poha | How to make Chinese poha

5.0 from 1 review
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By Rita Arora
Created on 3rd Apr 2016
  • Chinese poha, How to make Chinese poha
Chinese pohaby Rita Arora
  • Chinese poha | How to make Chinese poha (16 likes)

  • 1 review
    Rate It!
  • By Rita Arora
    Created on 3rd Apr 2016

About Chinese poha

A light and healthy snack.

Chinese poha is a delicious dish which is liked by people of all age groups. Chinese poha by Rita Arora has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Chinese poha at many restaurants and you can also prepare this at home. This authentic and mouthwatering Chinese poha takes 10 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Chinese poha is a good option for you. The flavour of Chinese poha is tempting and you will enjoy each bite of this. Try this Chinese poha on weekends and impress your family and friends. You can comment and rate the Chinese poha recipe on the page below.

  • Prep Time10mins
  • Cook Time10mins
  • Serves4People

Video for key ingredients

  • Schezwan Sauce

Chinese poha

Ingredients to make Chinese poha

  • Oil - 2 tablespoon
  • Ginger-Garlic paste 1/2 teaspoon
  • Sliced onion - 1
  • Sliced capsicum - 1
  • Carrot julienned - 1
  • Sliced cabbage 1/4 cup
  • Spring onion 1/4 cup
  • Worcestershire sauce 1 tbsp
  • Chilli sauce 1 tsp
  • Vinegar 1 tsp
  • Schezwan sauce 1 tsp
  • Soya sauce 1 tsp
  • Salt to taste
  • Black pepper 1/2 tsp
  • Ajinomoto 1 tsp
  • Poha 1 cup

How to make Chinese poha

  1. Wash and soak the poha for 2 mins and drain it. Keep it aside.
  2. Heat oil in a pan, add ginger-garlic paste and let it turn brown. Add all the ingredients one by one while sauteeing. Then add the poha in the end and mix it with light hands .
  3. Serve it hot.
My Tip: Be careful as the poha should not be mushy while cooking.

Reviews for Chinese poha (1)

Reema Thukrala year ago
Great Recipe, thanks for sharing.