Healthy Beetroot Poha
Ingredients
- 1½ cup Thick Poha (Preferably red variety)
- ¾ cup Beetroot, thickly grated
- ¾ cup Onion – chopped
- 2 tbsp Roasted peanuts
- 2 tbsp Sesame seeds
- 3-4 Green Chilies (2 slit, 2 chopped finely)
- 1 tbsp Grated ginger
- 1 tbsp Mustard seeds
- 1 tbsp Urad dal
- 7-8 nos. Curry leaves
- 2 tbsp Coriander leaves
- 2 tbsp Scraped coconut
- 1 tbsp Oil
- 2 tbsp Ghee (optional)
- 1 tbsp Castor sugar
- ¾ to 1 tbsp L:emon juice
- Salt-to-taste
Instructions
- Wash and soak the thick poha for a while in water, strain and keep aside
- Heat oil in a deep non-stick pan / kadhai, add the mustard seeds, urad dal, slit green chilies and curry leaves and sesame seeds
- Add the chopped onions and grated ginger sauté for 2 minutes, add the grated beetroot, stir, and simmer with a lid on for two minutes or so
- Mix in the roasted peanuts and the chopped green chilies, Add the soaked and drained poha, salt and mix well
- Add half of the chopped coriander leaves and scraped coconut
- Mix the castor sugar with lemon juice, pour this over the beetroot poha, put off the flame and mix well
- Tate and adjust the seasoning, transfer into serving bowls
- Serve garnished with scraped coconut and chopped coriander leaves
- A handful of boiled green peas may be added to the poha if desired
Notes
Highlights:
The immune building properties and the micronutrient richness of Red rice flakes and Beetroot make it a highly nourishing snack that can be made in ajiffy
NUTRIENT VALUES PER SERVING
| Energy | 208 Kcal |
| Carbohydrate | 29 g |
| Protein | 3 g |
| Fat | 6 g |
| Calcium | 18.5 mg |
| Iron | 0.3 mg |
| Total Fibre | 2 g |
