Mint and Carrot Poha
A quick, savory Indian-style breakfast or snack made with flattened rice, shredded carrots, and fresh mint. Lightly spiced with mustard seeds and curry leaves, this dish comes together in minutes and is perfect for a busy morning or a light dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 6g
Ingredients
- 2 cups poha (flattened rice)
- 1 medium carrot, shredded
- 1 medium onion, finely chopped
- 1 green chili, finely chopped
- ½ cup mint leaves, chopped
- 1 teaspoon mustard seeds
- 10 leaves curry leaves
- 2 tablespoons oil
Instructions
- 1
Rinse the 2 cups poha in a colander under cold water for a few seconds, then drain well and set aside. It should be moist but not dripping.
- 2
Heat the 2 tbsp oil in a large skillet over medium heat. Add the 1 tsp mustard seeds and 10 curry leaves; cook until the seeds splutter, about 1 minute.
- 3
Add the 1 chopped onion and 1 chopped green chili; sauté until the onion is soft and translucent, about 4 minutes.
- 4
Stir in the 1 shredded carrot and 0.5 cup chopped mint; cook for 2 minutes until the carrot slightly softens and the mint wilts.
- 5
Add the rinsed poha and salt to taste. Stir gently to combine, cooking for 3-4 minutes until everything is heated through and the poha is tender. Serve warm with lemon wedges if desired.
Tools you’ll need
- colander
- large skillet
- spatula
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
