Recipes using Tribal Brown Poha



Shop Now - https://universaltribes.com/products/organic-brown-poha-og001

 

Recipes:

  1. Recipe (brown poha cutlet):

 Ingredients: 

  • 1 cup Brown poha
  • ¼ cup grated carrot
  • 1 medium-sized chopped onions
  • 1 tsp coriander, peas (boiled and slightly mashed)
  • garam masala powder
  • ½ tsp dry mango powder
  • 1 tsp roasted jeera powder
  • ¼ tsp red chili powder
  • ¼ tsp turmeric powder
  • Pinch of sugar(optional)
  • Salt to taste
  • 1 potato (boiled and smashed)
  • 2 tsp oil

 

     Steps:

 

  • Soak 1 cup of Brown poha in water for 5 mins. Drain the water from the Brown poha.
  • Add grated carrot, chopped onions, coriander, peas (boiled and slightly mashed), garam Masala powder, dry mango powder, roasted jeera powder, red chili powder, turmeric powder, lemon juice, sugar, salt, potato (boiled and smashed) into the bowl.
  • Mix it well until dough is formed. Part the dough into pieces and tap it into a Tikki shape. Roast these tikki’s on a Tawa, sprinkled with suitable oil.
  • Let the tikki’s cook on both sides for 2-3 mins. 
  • Serve the cutlet.









  1. Recipe (brown poha):
  • Ingredients:
  • 1 cup brown poha
  • Salt to taste
  • 2 tsp of oil
  • ¼ tsp Mustard seeds(mohari)
  • ¼ tsp cumin seeds(jire)
  • 1 sprig of curry leaves(kadhipatta)
  • 2 green chilies, chopped
  • 2 onion, finely chopped
  • ¼ tsp turmeric powder

 

  • Steps:

 

  • Soak the brown poha in water along with a pinch of salt for about a minute. Drain and again soak the flakes in one cup of clean water for roughly 10 minutes.
  • Heat oil in a kadhai and add mustard seeds, cumin seeds, curry leaves, and green chilies.mix well.
  • Add onions followed by turmeric powder. Keep frying the onion turns red.
  • Add soak brown poha in a kadhai, then mix everything well.
  • Cover the kadhai and leave the brown poha to get cooked on steam for another minute on a moderate flame. Add some lemon juice on brown poha.
  • Serve brown poha.

  1. Brown poha Pakoda

  • Ingredients:
  • ½ cup boiled and mashed potatoes
  •  ½ cup boiled green peas
  • 2 tbsp yogurt
  • 1 ½ tbsp ginger garlic paste
  • 1 cup brown poha
  •  ½ tsp garam masala powder
  •  ¼ tsp turmeric powder
  •  salt
  •  1 tsp red chili powder
  •  1 tsp coriander powder 

  • Steps:
  • Combined ½ cup boiled and mashed potatoes, ½ cup boiled green peas, 2 tbsp yogurt, 1 ½ tbsp ginger garlic paste, 1 cup brown poha, ½ tsp garam masala powder, ¼ tsp turmeric powder, salt, ½ tsp red 1 tsp chili powder, and coriander powder in a bowl. 
  • Divide the mixture into small pakoda shapes and fry on both sides till they turn golden. Serve with ketchup or chutney.

  1. Kurkure Pohe Aloo
  • Ingredients:
  • ⅓ cup tribal brown poha
  • ½ tsp lemon juice
  • 1 cup boiled & mashed potatoes
  • ½ tbsp green chilies
  •  ½ tbsp cumin seeds powder
  •  ½ tbsp salt
  • ½ cup chopped mint leaves
  • ⅓ cup plain flour

  • Steps:
  • Make a coarse powder of ⅓ cup tribal brown poha.
  •  In a mixing bowl, combine ½ tsp lemon juice, 1 cup boiled & mashed potatoes, ½ tbsp green chilies, cumin seeds powder, salt, and ½ cup chopped mint leaves. 
  • Make 6 equal-sized round balls. In a separate bowl, mix ⅓ cup plain flour with water to make a thick paste. 
  • Dip the balls first in flour mixture, then coat well in brown poha powder. Deep fry until golden on all sides. Serve hot with spicy chutney.


  1. Brown poha Kheer
  • Ingredients:
  • ½ cup brown poha 
  • 1 tbsp ghee
  • 1 tbsp sliced coconut pieces
  • 1 tbsp crushed cashews
  • 1 cup thin coconut milk 
  • ¼ tbsp cardamom powder 
  • ¼ cup thick coconut extract 
  •  ½ cup jaggery 


  • Steps:
  • Dry roast ½ cup brown poha until crispy and set aside. 
  • Then pour 1 tbsp ghee in the same pan and saute 1 tbsp sliced coconut pieces and 1 tbsp crushed cashews until golden.
  •  Remove and set aside. Pour 1 cup thin coconut milk into the same pan and bring to a boil. 
  • Mix the roasted brown poha and let it cook for 2-3 minutes. 
  • Now add ¼ tbsp cardamom powder and ¼ cup thick coconut extract and cook on sim for 5 minutes. Do not boil at this point. 
  • Stir in ½ cup jaggery and cook for 2-3 minutes on sim then, remove from heat. Top with coconut pieces and cashews before serving.