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Corn Poha

Corn Poha
Recipe type: Breakfast
Cuisine: Indian
Serves: 3
Prep time:
Cook time:
Total time:
Poha makes a convenient and nourishing breakfast option. Replace potatoes with sweet corn to give your poha a new twist and top with a range of crunchy and colourful toppings
  • ½ cup boiled sweet corn kernels (makai ke dane)
  • 1½ cups thick beaten rice (poha)
  • 1 tbsp oil
  • 1 tsp mustard seeds ( rai / sarson)
  • ½ cup finely chopped onions
  • ½ tsp turmeric powder (haldi)
  • 2 tsp sugar
  • salt to taste
  • 1 tsp green chilli paste
  • 2 tsp lemon juice
  • 2 tbsp finely chopped coriander (dhania)
  • 2 tbsp milk
  • For The Topping
  • ¼ cup finely chopped tomatoes
  • ¼ cup finely chopped onions
  • ¼ cup sev
  • lemon wedge
  1. Clean, wash and drain the beaten rice and keep aside.
  2. Heat the oil in a broad non-stick pan and add the mustard seeds.
  3. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
  4. Add the sweet corn and sauté on a medium flame for 1 minute.
  5. Add the beaten rice, mix well and cook on a medium flame for 1 more minute, stirring continuously.
  6. Add the turmeric powder, sugar, salt, green chilli paste, lemon juice and coriander, mix well and cook on a medium flame for 1 to 2 minutes.
  7. Add the milk and mix well.
  8. Serve hot topped with tomatoes, onions, sev and a lemon wedge.

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