Spiced Vegetable Flaked Rice (Poha)

This dish has always been one of my quick go to snack dishes and one that you can rustle up on a lazy day when you’re running low of vegetables. It’s light is full of flavour and is another one pot wonder dish that can be enjoyed for breakfast, lunch or dinner. Traditionally it was designed as a breakfast dish. You can vary the vegetables that you use so you can get as creative as you like but I know how it helps to follow a recipe the first time around. We enjoyed this dish as a breakfast at our retreat in Lefkada Greece earlier this month and I hope you enjoy it too.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 4


2 cups flaked rice (poha)
1 medium onion
1 small tin sweet corn
1 chopped capsicum (any colour)
1 large potato/sweet potato (diced)
½ cup garden peas
handful of cashews (optional)
1.5 tsp rock salt
1 heaped tsp cumin seeds
5 bay leaves (fresh or dried)
½ lemon (juice)
Fresh coriander (to garnish)
1 tbsp ghee/oil
½ tsp turmeric
2 – 3 chopped green chillies
2 tsp fresh grated ginger


  • Chop all veggies and set aside

  • Thoroughly rinse flaked rice for 1 minute and set aside

  • Heat ghee in pan and add bay leaves, cumin and cashews – roast for 30 seconds

  • Add the onions, salt, turmeric, ginger and chillies until onions soften (1-2 minute)

  • Add all other vegetables and sauté until cooked (hold back on capsicums for a while)

  • Once the vegetables are coked through, stir in the flaked rice, squeeze the lemon and take off the heat.

  • Garnish with fresh coriander and serve.