Poha Chaat

Poha Chaat

Poha Chat is an Indian spicy snack and street food loved by many. Poha is rice that has been steamed and flattened, and it comes in various sizes. For this recipe, thick poha will be needed. If using thinner poha, don’t soak for long in water – thin poha particularly will need a sprinkle of water only.

Similar recipes include Sweetcorn Chaat, Borlotti Bean Chaat, and Channa Chaat.

Other Poha dishes include Kanda Batata Poha, Crispy Corn and Onion Chaat, Kanda Poha, Kanda Batata Poha, Kolacha Poha, and Sweet and Crunchy Poha.

Browse all of our Poha recipes and our Chat dishes. Our Indian recipes are here, and Indian Essentials here. Or explore our Early Spring dishes.

Poha Chaat

Poha Chat

1.5 cups thick poha
0.5 Tblspn cumin seeds
0.5 Tblspn coriander seeds
0.25 cups shredded coconut
0.25 cups onion, finely chopped
0.25 tspn Indian red chilli powder, or to taste
0.5 tspn turmeric powder
0.5 tspn sugar
1 tspn chaat masala
2 Tblspn Indian red peanuts, or other raw peanuts, dry roasted until golden
Juice half lemon
1 green chilli, chopped finely, or to taste
coriander (cilantro) leaves for garnish

1 tspn brown mustard seeds
pinch asafoetida
8 curry leaves
2 tspn coconut oil or ghee

Soak the thick poha in water until soft. Drain the poha well.

In a heavy pan, dry roast the cumin seeds and coriander seeds, and grind to a powder in a spice grinder or using a mortar and pestle.

Place the poha in a large bowl and mix in the ground powder, turmeric, Chaat masala, chilli powder, sugar, peanuts, and salt to taste. Mix well.

Next, mix in the shredded coconut, lemon juice and the chopped onion. Mix well.

To make the tadka, heat the coconut oil or ghee in a small tadka pan. Add the mustard seeds and allow to pop. Then add the asafoetida and the curry leaves, which will splutter. Pour the tadka over the poha mixture, garnish it with coriander leaves, and serve.

recipe notes and alternatives
Add diced tomatoes. Small diced cucumber is good too.



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