International Poha Day: Poha with Poha Burger Quick and delicious pooh recipes.

World Poha Day 2022: Today is World Poha Day or Vishwa Poha Day and it is celebrated every year on June 7 by India’s most favorite breakfast fans. Depending on the recipe you are making, poha or flat rice is an excellent breakfast, snack or even meal option. Make a crunchy and delicious breakfast by frying it with peanuts, cashews and raisins or soak it in water and add peas and other vegetables for a quick breakfast. There are endless poha recipes that you can try at home. (Also read: Healthy Breakfast Ideas: From Eggs to Poha; 5 Protein-rich foods to start your day)

Poha is considered a healthy breakfast option for people with diabetes and is a healthy source of carbohydrates and a good probiotic. Pooh, which is low in calories and rich in iron, can be given a healthy twist by adding peanuts and other vegetables in it.

Many people prefer to eat it sweet and mix it with milk and add seasonal fruits like mango and even banana.

On World Poha Day, here are three interesting Poha or Poha recipes that you can try at home.

کاندے پوھے۔

Chef Sanjeev Kerr’s recipe

کاندے پوھے۔

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4


• Poha – 1 cup

Salt to taste

* Sugar – 1 tbsp

* Lemon juice – 1 tbsp

* Peanuts – 1/4 cup

* 1 tablespoon of oil

* Mustard seeds – 1 tbsp

• Raw Potatoes – Half a Cup (Small Dice)

Curry leaves – 12-15 pieces.

• Green Peppers – 1-2 tbsp. (Cut off)

• Onion – 2 cups (chopped)

* Sugar – 1 tbsp

Turmeric Powder – 1 teaspoon

Coriander leaves – 1 tbsp


* Wash the poha and quickly remove the water. Add a little salt, sugar and lemon juice and make sure it doesn’t mesh and rest for 5 minutes.

* Dry the peanuts for 3-4 minutes.

* Heat oil in a frying pan and add mustard seeds, raw potatoes and fry till half cooked.

* Add curry leaves, green chillies, onions and sugar, mix all the ingredients and cook till the potatoes are cooked and the onions are caramelized.

* Add turmeric powder and fry for one minute, add soaked poha and squeeze some lemon juice, add some salt and roasted peanuts.

پک Cook poha for 2-3 minutes. If the poha starts to dry, sprinkle a little water on it and mix again.

* Turn off the fire and cover for 2 minutes.

* Sprinkle some freshly chopped coriander leaves. You can also top it with some freshly chopped coconut and apple. Serve hot with a slice of lemon.

Death Office

Chef Sanjeev Kerr’s recipe

Death Office
Death Office

Preparation time: 15-20 minutes

Cooking time: 30-35 minutes

Serves: 4-5 serv

Black spice for 250 grams


Oil – 2 tbsp

Bay leaves – 5 grams

Coriander seeds – 75 grams

Dried Kashmiri Red Pepper – 30 grams

Dried red pepper – 30 grams

Cyclic flowers – 8 grams

Javitri – 8 grams

Pepper – 8 grams

Living – 8 grams

Dagd flowers – 8 grams

Cinnamon – 8 grams

Nutmeg – 1 piece

Green cardamom – 8 grams

Black cardamom – 5 grams

Poppy seeds – 8 grams

Sesame seeds – 8 grams

Voice – 5G

Cumin – 8 grams

Shah Jira – 8 grams

Rye – 8 grams

Dried coconut – 20 grams

Salt – a pinch

Turmeric – 8 grams


Place a frying pan over medium heat, add oil and all the spices, fry until the spices are fragrant.

Remove and cool to room temperature, transfer to a further grinding jar, add a pinch of salt and turmeric powder and grind finely.

For a fine powder like texture, pass it through a sieve, the black spice is ready, store it in an airtight container and use accordingly.

For Pooh


Poha – 2 cups

Oil – 1 tbsp

Mustard seeds – 1 tbsp

Cumin seeds – 1 tbsp

Curry leaves – 12-15 pieces.

Green Peppers – 1-2 tbsp. (Cut off)

Peanuts – 1/4 cup

Onions – Half a cup (chopped)

Turmeric Powder – 1 teaspoon

Sugar – 1 tbsp

Salt to taste

Boiled potatoes – 1-2 medium sized

Lemon juice – 1 tbsp

Coriander leaves – 1 tbsp (chopped)


Rinse the poha with fresh water and rest in a sieve for 10 minutes to soften.

Place a pan over medium heat, add oil and shallow fry the peanuts over medium heat until the peanuts are well fried. Take it out and set it aside.

Place a frying pan over medium heat, add oil, mustard seeds, cumin seeds, curry leaves, green chillies and peanuts and cook until peanuts turn brown.

Add more onions and cook until onions are translucent.

Now add turmeric powder, sugar and salt to taste and stir for a few seconds, add more boiled potatoes and stir and cook for 1 to 2 minutes.

Add soaked poha, squeeze some lemon juice and add some freshly chopped coriander, mix gently and cook for 3-4 minutes. Turn off the flame, cover and set aside so that the poha remains moist and soft until it is served with a string.

For star


For cooked lentils

Chana (soaked) 2 cups

Salt to taste

For star

Oil (quantity which is mentioned in the method section)

Dried coconut – 1/3 cup

Onions – 2-3 medium size (chopped)

Garlic – 5-6 cloves

Ginger – 1 inch

All spices:

Cinnamon stick – 1 inch

Green cardamom – 3-4 pieces.

Black cardamom – 1-2 pieces.

Living (Living) – 4-5 pieces.

Pepper – 4-6 pieces.

Cumin – 1 teaspoon

Mustard seeds – 1 tbsp

Bay leaves – 2-3 pieces.

Hung (Hung) – 1 teaspoon

Powder spices:

Turmeric Powder – 1 teaspoon

Red Chili Powder – 4 tbsp

Coriander Powder – 1 tbsp

Cumin Powder – 1 tbsp

Black spice – 2 tbsp

Salt – a big pinch

Boiled gram

Coriander leaves and stems (chopped)

Water – 1-1.5 liters boiling

Amchoor Powder – 1 tbsp

Tomatoes – 10-12 small sizes (half)

Fresh Coriander – (Chopped)


Soak the gram for 8-10 hours or overnight, wash with more fresh water and transfer to pressure cooker, add salt to taste and fill with water up to 1 inch above the surface of gram, 2-3 sets on medium high heat. Cook for pressure.

Turn off the flame and let the pressure cooker press naturally to open the lid, sift the lentils and set aside for use in the wire, making sure to conserve water.

Place a frying pan over medium heat, add 2 tablespoons oil and dried coconut, cook until coconut is light brown.

In the same pan add onion, ginger and garlic cloves and cook till onion becomes translucent. Now add whole spices and cook for 2 minutes on medium heat, let the mixture cool down and transfer to the same grinding jar, add 50 ml water and grind finely. Set aside the paste for later use in gravy.

Continue to cook in the same pan, adding the extra half a cup of oil. Heat oil and add cumin, rye, bay leaf and hing, add cumin seeds in hot oil, add more brown paste (onion coconut paste), cook on medium high heat till paste is golden. Don’t be brown.

Reduce heat further and add powdered spices, salt, mix and cook over medium-low heat until oil separates. You can adjust the amount of red chilli powder according to your taste.

Now add cooked gram, freshly chopped coriander leaves and its stems, stir and cook for 2-3 minutes, add more reserved gram water and extra 1-1.5 liters of water, mix and cook till boiling. You can adjust the amount of water accordingly.

Add more amchoor powder, mix and bring to a boil and cook over medium heat for at least 20-25 minutes.

Check the spice and adjust the salt to taste.

Add some freshly chopped coriander leaves and half a tomato and cook on medium heat for 5-7 minutes. Moisture is ready, serve with hot pooh.

Serve the boiled hot poojas and place them on top with raw chowder, then add a small amount of gram and tomato pieces with very hot tari. Garnish with some onion, fresh coriander and some lemon juice and serve hot.

Poha Burger

Recipe from Sopandeep Mukherjee, Head Chef, The Metropolitan Hotel & Spa

Poha Burger
Poha Burger


Poha (flattened rice) – 50 grams

Onion (chopped) – 10 grams

Potatoes (boiled) – 01 piece.

Peanuts (powder) – 10 grams

Green Pepper (chopped) – 01 pcs

Curry leaves – 10 grams

Mustard seeds – 1 teaspoon

Cumin – 1 teaspoon

Turmeric Powder – 1 teaspoon

Salt to taste

Burger Bun – 01 No Multi-Green or Wheat.

Oil for frying


Put the poha in a bowl and wash thoroughly with clean filtered water.

Drain the water completely and repeat this process until the poha is soft. Set aside

Take a pan and add oil. When the oil is hot, add 2 teaspoons of mustard and cumin. Let them explode

Add onion, green chillies and curry leaves. Fry the onions till they turn pink.

Add potatoes, poha, peanuts and turmeric. Fry until all is well mixed.

Set aside the Poha mixture to cool

Turn the mixture into a patty.

Take the bread and add finely chopped onion, cucumber, gharkan and tomato.

Place a piece of poha patty and bun on a plate and serve with ketchup and mustard.

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