A refreshing take on traditional poha with the gentle sweetness and digestive benefits of fennel seeds.
🧂 Ingredients:
1½ cups poha (flattened rice) – medium or thick variety
1 tbsp oil or ghee
1 tsp fennel seeds (saunf)
1/2 tsp mustard seeds
1 sprig curry leaves
1–2 green chillies, finely chopped
1 medium onion, finely chopped
1 small potato, diced (optional)
1/4 tsp turmeric powder
Salt to taste
1/2 tsp sugar (optional)
Juice of 1/2 lemon
2 tbsp fresh coriander, chopped
2 tbsp roasted peanuts (optional)
👩🍳 Instructions:
Step 1: Prep the Poha
Rinse poha in a sieve under cold water for 10–15 seconds until soft.
Drain well and set aside. You can mix in turmeric, salt, and sugar at this stage.
Step 2: Cook the Tempering
Heat oil or ghee in a kadhai or pan.
Add fennel seeds and let them sizzle until aromatic.
Add mustard seeds, followed by curry leaves and green chillies.
Sauté the onions until soft and slightly golden.
If using potatoes, add them now and cook until tender.
Step 3: Add Poha
Gently mix in the soaked poha.
Stir well to coat everything evenly.
Cook for 2–3 minutes on low heat, covered.
Step 4: Finish
Turn off the heat.
Add lemon juice and chopped coriander.
Top with roasted peanuts for crunch.
🍽️ Serve With:
A hot cup of masala chai
Or a side of curd for a cooling contrast
🌼 Welza Tip:
Use Welza Fennel Seeds for a gentle burst of sweet aroma and digestive goodness. This version of poha is especially light on the stomach—perfect for summer mornings or post-festival breakfasts.
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