Corn Poha Video by Tarla Dalal

Corn Poha Video by Tarla Dalal

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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.

Recipe Description for Corn Poha

Preparation Time: 
Cooking Time: 
Makes 3 servings
Show me for servings


For Corn Poha
1/2 cup boiled sweet corn kernels (makai ke dane)
1 1/2 cups thick beaten rice (jada poha)
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1/2 cup finely chopped onions
1/2 tsp turmeric powder (haldi)
2 tsp sugar
salt to taste
1 tsp slit green chillies paste
2 tsp lemon juice
2 tbsp finely chopped coriander (dhania)
2 tbsp milk

For The Topping
1/4 cup finely chopped tomatoes
1/4 cup finely chopped onions
1/4 cup sev
lemon wedge


For corn poha

  1. To make {span class="bold1"}corn poha{/span}, 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 the {span class="bold1"}corn poha{/span} hot topped with tomatoes, onions, sev and a lemon wedge.
See step by step images of Corn Poha recipe
RECIPE SOURCE : Breakfast RecipesBuy this cookbook


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