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Methi Corn Poha

Methi Corn Poha

IndianIndianEasyEasySnackSnack
Methi Corn Poha Garnished with Fresh Coriander and Lemon
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Methi Corn Poha
: A Winter-Friendly Breakfast To Boost Immunity

30 mins
Cooking Time
Easy
Difficulty
18
Ingredients
Diet
Methi corn poha is a comforting winter breakfast made with flattened rice, fresh fenugreek leaves and sweet corn. Light on the stomach yet rich in fibre and antioxidants, this dish offers warmth, steady energy and immune support, making it ideal for cold mornings and busy routines.

Ingredients

UNITSIngredients
For the Poha:
2 cupsThick poha (flattened rice)
1 cupFresh methi leaves (finely chopped)
¾ cupSweet corn kernels (boiled)
1 mediumOnion (finely chopped)
1–2Green chillies (finely chopped)
1 tspGinger (grated)
¼ cupPeanuts
½ tspTurmeric powder
to tasteSalt
1 tspSugar or jaggery (optional)
as requiredWater
For Tempering:
1 tspMustard seeds
1 tspCumin seeds
8–10Curry leaves
a pinchAsafoetida (hing)
2 tbspOil
For Garnish:
2 tbspFresh coriander (chopped)
1 tbspLemon juice

Follow
Directions

Description - Step 1

Prepare The Poha

Place the poha in a large bowl and rinse it gently under running water using a colander. Do not soak for long, as poha softens quickly. Drain thoroughly and set aside. Sprinkle a little salt and turmeric over the poha and mix lightly. This early seasoning helps the flavours distribute evenly later and allows the poha to absorb warmth-enhancing spices.

Step 1
Prepare The Poha
5 minutes
Step 2
Prepare The Methi And Corn
5 minutes
Step 3
Temper The Spices
4 minutes
Step 4
Cook The Base
6 minutes

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