How to make Poha Delight -

Healthy snack for breakfast – poha cooked with simple masalas and bean sprouts. Learn this recipe step by step. Also, poha with onions, potatoes and seasonings like chillies, lemon and curry leaves make up a tasty and easy meal, especially when you dont feel like cooking..

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pressed rice (poha) (पोहा), Bean sprouts (अंकुरित मूंग)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Poha Delight checkout Kanda Poha, Chuara Matar, Poha Egg Fried Rice, Rice Flake Fish . You can also find more Snacks and Starters recipes like Thread Paneer Shrimp And Egg Stir Fry Bhajnee Thalipeeth-SK KHazana Sichuan Chakli

Poha Delight

Poha Delight Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Poha Delight Recipe

  • Pressed rice (poha) 3 cups

  • Bean sprouts ¾ cup

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Asafoetida ¼ teaspoon

  • Curry leaves 3-4

  • Green chillies slit 2

  • Onion finely chopped 1 medium

  • Salt to taste

  • Turmeric powder ½ teaspoon

  • Pomegranate pearls ½ cup

  • Fresh coriander chopped 2 tablespoons


Step 1

Put the pressed rice in a sieve and place it over a bowl. Pour sufficient water over it so that the pressed rice is well dampened.

Step 2

Heat oil in a non-stick pan, add mustard seeds, cumin seeds, asafoetida, curry leaves and green chillies and sauté for a minute.

Step 3

Add onion and a little salt and mix well, cover and cook till the onion turns golden brown.

Step 4

Add turmeric powder and a little water and mix well. Add the pressed rice and a little salt and mix well.

Step 6

Add bean sprouts and quarter cup water and mix well.Cover and cook for five to seven minutes.

Step 7

Add one tablespoon coriander leaves and mix well.

Step 8

Serve hot, garnished with pomegranate pearls and remaining coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.