Friday, October 10, 2014

Chana poha ~ Beaten Rice flakes with mixed vegetables and chickpeas

A few years back, my mother in law mentioned an idea she had come across of making poha with a variety of veggies. This idea appealed to me a lot and since then, from time to time I make a version of poha with veggies in it . A couple of months back when I happened to flip to a cookery channel, I caught the last bit of a show, where the chef made poha with chana/ chickpeas in it. His version had no vegetables though,  just chana. Now I had never tried poha and chana together but I liked this idea too, so I decided to make a version which combines both ideas.

So the very next time I made poha I made this version with vegetables and chana in it. Turned out amazingly well, it was so hearty, filling and delicious. We enjoyed it a great deal and I have been making this version much more often nowadays.  It works great as a snack/ tiffin, for breakfast or even dinner. All the veggies and chana makes it much more filling then the traditional poha. Give this a try and enjoy with your family :) 


  Chana Poha ~ Aval Upma ~ Beaten Rice flakes with veggies and chickpeas ~ Vegan and GF | Veg Inspirations
 
Click here for a printable view of this recipe

Ingredients and Method to make chana poha
3 cups medium thick beaten rice flakes/poha/aval
1 and 1/2 cups cooked chickpeas (chana)
1 onion cut fine (pyaaz/ vengayam)
1 bell pepper cut fine (capsicum/ Simla mirch)
1 carrot cut fine (gajar)
2 Tbsp oil
5 Thai or Indian variety green chilies cut fine or to taste ( hara mirch)
1 tsp mustard seeds ( rai/ kadagu)
1 tsp cumin seeds ( jeera/ jeeragam)
15 to 20 curry leaves (kadi patha / karvapillai )
1/2 tsp turmeric powder (haldi)
Salt to taste (namak)
Juice of half a lemon or to taste (nimbu )
3 to 4 Tbsp finely chopped cilantro (coriander leaves/hara dhania)

Place beaten rice flakes/ poha in a colander or strainer and rinse under cold water for a few seconds. Allow to drain completely for 10 to 15 minutes.


Prep all the vegetables and keep aside. 

Heat oil in a large heavy bottomed pan, add mustard seeds/ rai to it. When the seeds begin to splutter, add cumin seeds/ jeera, when the cumin sizzles. Add green chilies, curry leaves/ kadipatha  and stir a couple of times. 

Add onions and stir until the onions turn translucent. Add the other vegetables, stir a few times, sprinkle a few tsp of water if required, cover with a lid and cook until the veggies are soft, cooked yet firm. Add turmeric powder and stir a couple of times. 



Add cooked chana and mix with other vegetables. Add softened poha, salt to taste and mix well. Cover with a lid and allow the poha to heat all the way through.



Add lemon juice and mix well. Garnish with cilantro/ coriander leaves and mix well. 


Remove from heat and serve hot on its own, or with some ketchup on the side.

Serves approx 3 to 4.
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