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James Lyndsay


Poha recipe, brought to you by MiNDFOOD.


Serves 4

1½ cups poha (thick rice flakes)

sea salt

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.

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