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A light and savory snack from Bihar, this dish features flattened rice tossed with tender potatoes, sweet peas, and mild spices. It's a quick, wholesome, and satisfying breakfast or evening treat, ready in under 30 minutes.
For 4 servings
Prepare the Poha: Place the thick poha in a colander. Rinse it under cold running water for about 30-40 seconds, gently tossing with your fingers to ensure all flakes are moistened. Do not soak. Drain completely and set aside. The poha will soften as it rests.
Temper and Sauté Vegetables: Heat mustard oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Add the cumin seeds and curry leaves, and sauté for 30 seconds until fragrant.
Cook the Vegetables: Add the finely chopped onion and slit green chilies to the pan. Sauté for 2-3 minutes until the onions become soft and translucent. Add the diced potatoes and green peas. Mix well, sprinkle a tablespoon of water, cover the pan, and cook on low-medium heat for 6-8 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
Combine and Finish: Once the potatoes are cooked, add the turmeric powder, salt, and optional sugar. Mix well to coat the vegetables. Add the softened poha to the pan. Gently toss everything together until the poha is evenly coated with the spices and turns a uniform yellow color. Be careful not to break the flakes. Cook for another 2-3 minutes, stirring gently, until the poha is heated through.
Garnish and Serve: Turn off the heat. Squeeze fresh lemon juice over the pulao. Garnish with freshly chopped coriander leaves and optional roasted peanuts. Give it a final gentle mix and serve immediately.
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A light and savory snack from Bihar, this dish features flattened rice tossed with tender potatoes, sweet peas, and mild spices. It's a quick, wholesome, and satisfying breakfast or evening treat, ready in under 30 minutes.
This bihari recipe takes 25 minutes to prepare and yields 4 servings. At 327.56 calories per serving with 7.16g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Add other finely chopped vegetables like carrots, bell peppers, or French beans along with the potatoes for extra nutrition and color.
To make it Jain-friendly, skip the onions and potatoes. You can use diced raw banana as a substitute for potato.
For added crunch and a street-food feel, garnish generously with fine nylon sev just before serving.
Increase the number of green chilies or add a pinch of red chili powder along with the turmeric for extra heat.
Poha is rich in healthy carbohydrates, providing a quick and sustained energy boost to start your day, without causing a sudden spike in blood sugar.
Being light on the stomach and naturally gluten-free, Chura Pulao is an excellent meal for those with digestive sensitivities or gluten intolerance.
Flattened rice is a good source of iron. Squeezing lemon juice over the finished dish enhances iron absorption due to its Vitamin C content, helping to prevent anemia.
The addition of vegetables like peas, potatoes, and onions provides essential vitamins, minerals, and dietary fiber, contributing to overall health.
One serving of Chura Pulao (approximately 1.5 cups or 150g) contains around 230-260 calories, making it a light yet filling meal.
Yes, it is a relatively healthy dish. It's a good source of carbohydrates for energy, easily digestible, and naturally gluten-free. The vegetables add fiber and vitamins. To keep it healthy, use minimal oil.
Mushy poha is usually caused by using thin poha instead of the thick variety, or by over-soaking it. A quick rinse under running water for 30-40 seconds is all that's needed to soften it.
Absolutely. You can skip the onions for a simpler flavor or for a Jain-friendly version. Adding a pinch of asafoetida (hing) to the tempering is a great way to add aroma without onions.
Chura Pulao is best served fresh and hot. If made in advance, it can become dry and lose its texture. However, you can chop the vegetables ahead of time to speed up the cooking process.