Sweet & Savory Poha Recipe – Jaggery, Coconut & Green Chili Delight

Last Updated on 2 months by Neha Deshmukh

Sweet & Savory Poha Recipe – Jaggery, Coconut & Green Chili Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a sweet and savory poha that’s bursting with flavor. It’s a delightful mix of textures and tastes, and honestly, it’s one of those dishes I could happily snack on all day. I first made this for a small get-together with friends, and it was a huge hit! It’s surprisingly easy to make, and I think you’ll absolutely love it.

Why You’ll Love This Recipe

This isn’t your typical savory poha. The addition of jaggery and coconut creates a beautiful balance – a little sweet, a little spicy, and totally addictive. It’s perfect for a quick breakfast, a satisfying snack, or even a light lunch. Plus, it comes together in just 10 minutes, making it ideal for busy weeknights.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 cup Thick Poha (Jada/Basmati/Red) – about 150g
• 0.5 cup Finely Crushed Jaggery – about 100g
• 0.5 teaspoon Crushed Green Chilies – adjust to your spice preference
• 0.5 cup Fresh Scraped Coconut – about 50g
• 0.5 teaspoon Lemon Juice – about 5ml
• 1 teaspoon Chopped Coriander – about 5g
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Thick Poha Varieties (Jada, Basmati, Red Poha)

Using thick poha is essential for this recipe. It holds its shape beautifully and absorbs the flavors wonderfully. Jada poha is the most traditional, but Basmati or Red Poha work well too. Avoid the thin, flattened poha – it’ll get too mushy.

Jaggery: Types and Substitutions

Jaggery is unrefined sugar, and it adds a lovely caramel-like sweetness. You can use any type – old jaggery, powdered jaggery, or even jaggery blocks. If you can’t find jaggery, brown sugar is a decent substitute, but it won’t have quite the same depth of flavor.

Fresh Coconut vs. Dried Coconut

Freshly scraped coconut is always best. It adds a wonderful aroma and texture. However, if you’re short on time, unsweetened desiccated coconut will work in a pinch. Use about ¼ cup of desiccated coconut for every ½ cup of fresh coconut.

Green Chili Heat Level

The amount of green chili is totally up to you! I like a little kick, but if you’re sensitive to spice, start with ¼ teaspoon and taste as you go. You can also remove the seeds for a milder flavor.

Regional Variations in Poha Preparation

Poha is a hugely popular dish across India, and every region has its own spin. Some variations include adding peanuts, onions, or even a touch of turmeric. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the thick poha under running water. Don’t be too rough – you just want to remove any dust. Drain it completely and let it sit for about 5 minutes to soften up. This is a crucial step!
2. Now, in a mixing bowl, combine the softened poha, crushed jaggery, fresh coconut, crushed green chilies, lemon juice, coriander, and salt.
3. Mix everything really well. You want the jaggery to coat every single grain of poha evenly. This takes a little elbow grease, but it’s worth it!
4. (Optional) For a little extra flavor, let’s make a quick tempering. Heat a teaspoon of ghee in a small pan. Add a pinch of cumin seeds and a tiny dash of asafoetida (hing). Once they splutter, add a teaspoon of sesame seeds, cover the pan immediately, and cook for about 30 seconds.
5. Pour this fragrant tempering over the poha mixture and mix well.

Expert Tips

• Don’t oversoak the poha! It should be soft, but not mushy.
• Crushing the jaggery helps it dissolve more easily.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: Add a pinch of red chili powder for an extra kick.
• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Festival Adaptations (e.g., Makar Sankranti): My grandmother used to add a sprinkle of sesame seeds and peanuts during Makar Sankranti for good luck!

Serving Suggestions

Serve this poha immediately while it’s still fresh and flavorful. It’s delicious on its own, or you can pair it with a cup of chai. It’s also lovely with a side of yogurt for a cooling contrast.

Storage Instructions

Honestly, this poha is best enjoyed fresh. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to a day. The texture might change slightly, but it will still be tasty.

FAQs

Let’s answer some common questions:

• What is the best type of poha to use for this recipe? Definitely thick poha – Jada, Basmati, or Red Poha.
• Can I use powdered jaggery instead of crushed jaggery? Yes, you can, but crushed jaggery dissolves more easily.
• How can I adjust the sweetness level in this poha? Start with less jaggery and add more to taste.
• Can this poha be made ahead of time? It’s best enjoyed fresh, but leftovers can be stored for a day.
• What is asafoetida (hing) and why is it used in Indian cooking? Asafoetida is a resin with a pungent aroma. It adds a unique savory flavor to dishes and aids digestion. A little goes a long way!

Enjoy making this delightful sweet and savory poha! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!