1½ cups poha (thick rice flakes)
1 tbsp ghee
1 tsp cumin seeds
1 tsp yellow mustard seeds
½ tsp fenugreek seeds
½ tsp turmeric
1 carrot, grated
½ cup corn kernels
1-2 tbsp oat bran
2 tbsp chopped fresh coriander
yoghurt and lemon wedges, to serve
1 Rinse poha under cold water until water runs clear. Transfer to a bowl; season with sea salt. Flake with a fork.
2 Heat ghee in a non-stick frying pan over medium heat. Add cumin, mustard seeds and fenugreek seeds and cook until mustard seeds begin to pop. Add turmeric, carrot, corn, oat bran and 1 tbsp water. Cover and cook until carrot is soft.
3 Add poha and cook for 5 minutes, tossing gently or until rice flakes are soft and coated in turmeric. Add coriander. Mix to combine and season with sea salt.
4 Serve poha topped with a dollop of yoghurt and lemon wedges.