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Green Poha

Sasmita Sahoo Samanta
10 minutes
Prep Time
15 minutes
Cook Time
2 People
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Coriander, popularly known as dhania in Indian subcontinent, is an aromatic herb with wide, delicate lacy leaves and a pungent smell. All parts of the plant are edible, but traditionally the fresh leaves and the dried seeds are the parts used most in cooking. So basically coriander is extensively used across various cuisines for flavoring and garnishing as well. The leaves part are often used raw and added to the dish just before serving as heat tends to lessen its flavor rapidly. Coriander is packed with a bunch of health and medicinal benefits. Due to its numerous nutritional values, it is also regarded as Wonder Herb. In Ayurveda, it is often recommended for stomach related ailments as it helps in proper secretion of enzymes and digestive juices in the stomach, stimulates digestion, peristaltic motion and prevents flatulence. Also it is good for diabetes, helps in proper bowel movement, lowers cholesterol, prevents arthritis, maintain a healthy kidney and lots more as well. So we should include this wonder herb in our diet most of the times. Coriander Poha with green peas is a simple yet flavorful dish. Basically a coarse paste is prepared from fresh coriander leaves with some grated coconut. Then the soaked and drained poha is cooked with that flavorful paste. Here I have added some green peas (fresh or frozen) along with flatten rice flakes, but addition of green peas is totally optional. This is a quick as well as a tasty dish which can be served as breakfast or tiffin. This can be best suited for kids tiffin box too. Curd or any pachadi is served as an accompaniment with this coriander poha. I personally prefer to have simply as it is with some hot tea. So below is the details method of preparation of this simple yet flavorful coriander poha with green peas.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Indian
  • Stir fry
  • Blending
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 2

  1. Poha 1 cup
  2. Green peas 1/4 cup
  3. Coriander leaves (roughly chopped) 1/8 cup
  4. Coconut (grated) 1 tablespoon
  5. Green chili 1
  6. Jaggery 1/2 tablespoon
  7. Lemon juice 1/2 tablespoon
  8. Mustard seed 1/4 teaspoon
  9. Cumin seeds 1/4 teaspoon
  10. Asafoetida 1 small pinch
  11. Turmeric powder 1/8 teaspoon
  12. Urad dal 1/2 teaspoon
  13. Curry leaves 1 sprig
  14. Oil 1/2 teaspoon
  15. Salt as per taste
  16. Water As required


  1. Wash the flattened rice, drain completely and keep aside.
  2. Grind grated coconut, roughly chopped coriander leaves, green chilies, jaggery, lemon juice without adding water to make a coarse paste.
  3. Heat oil in a nonstick pan.
  4. Splutter mustard seeds and cumin seeds
  5. Add urad dal, curry leaves, asafoetida and turmeric powder and fry for few seconds.
  6. Add green peas and saute for 1 to 2 minutes.
  7. Add poha, salt and mix well.
  8. Finally add the ground paste and mix until poha is well coated with paste
  9. Sprinkle some water. Cover and cook for 2-3 minutes
  10. Serve warm with curd or any pachadi

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Anchal Sinha
Anchal Sinha   Nov-15-2017

Tasty and healthy breakfast recipe.

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