Carrot Poha
8 Feb
A vitamin-filled start to the day with carrot poha: flattened rice cooked crisp with grated carrot and pepper.
Category | Chiwra
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Dahi Chura, a Makar Sankranti Special
14 Jan
Cool homemade yogurt, flattened rice that needs no cooking, honey/jaggery and fresh fruit. A breakfast so healthy it’ll give you a palpable halo around your head. Presenting for you staple morning-time food from Bihar – dahi chura.
Vegetable Poha with Peas, Carrots, Spring Onions
3 Apr
Colorful vegetable poha for a hearty, healthy kickstart to the day.
Coconut Date Bonbons
20 Mar
Who says the tastier the dish, the more sinful it is? Coconut date balls are the perfect rebuttal to that axiom.
Learn how to make this delectable sweet packed with nutrition, with no added oils, no processed sugars. And vegan to boot.
Red Chura Bhuja: Crispy Red Poha with Peas
8 Aug
A spin-off on the snack Chura Bhuja with Mattar, this dish uses the healthier red poha (flattened rice) instead of white.
The method of making crispy red poha is exactly the same as for white poha – the only difference with red poha is that it is a little less easy to figure out when the grains are cooked enough. With white poha, the color change to golden is a sure indicator. With red poha, the color is already dark when you start so you need to be more watchful. Red poha turns crisp and ready to eat in about 5-6 minutes. Take a little nibble to make sure.
Potato Peanut Red Poha
6 Mar
I’ve got myself a pack of organic red poha (flattened brown rice) this time and made this nice breakfast-time dish of kanda poha (flattened rice cooked with onions, potatoes and peanuts) with it. This style of cooking poha is popular in Maharashtra and Karnataka, where it goes by the name avalakki bath.
Chura Bhuja Mattar: Crispy Flattened Rice and Peas
14 Feb
Chura bhuja mattar – popular snack from Bihar that pits the crunch of roasted chura against the tender butteriness of cooked peas (mattar), to fantastic effect.
What is chura, did you ask? Chura is the Bihari word for flattened rice, called chiwra elsewhere in north India. The better-known way of preparing chiwra is in its moistened form, as poha. Chura bhuja, in contrast, works on chiwra crisp and dry.
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