Authentic Poha Recipe- Sweet Poha Snack with Cucumber & Green Chili

Last Updated on 4 months by Neha Deshmukh

Authentic Poha Recipe – Sweet Poha Snack with Cucumber & Green Chili

Introduction

There’s just something so comforting about a plate of poha. It’s one of those snacks that instantly transports me back to my childhood – the smell of the tempering, the soft, slightly sweet poha… pure bliss! This particular recipe is for a sweet poha, a little different from the savory versions you might be used to, and it’s a family favorite. It’s often made as prasad (a devotional offering) but honestly, I enjoy it just as much as a quick, refreshing snack. It’s super easy to make, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This sweet poha recipe is a delightful treat for a few reasons. It’s quick – ready in under 15 minutes! The combination of sweet, spicy, and cooling flavors is incredibly satisfying. Plus, it’s a lovely change of pace from typical savory snacks. It’s also a wonderful way to use up leftover curd, and it’s naturally gluten-free!

Ingredients

Here’s what you’ll need to make this delicious sweet poha:

• ½ cup poha (thick rice flakes) – about 60g
• 3 tbsp boiled milk – about 45ml
• ¼ – ½ cup curd (yogurt) – about 60-120ml
• ½ tbsp butter (optional) – about 7g
• ½ tsp sugar
• Salt to taste
• 2 tbsp chopped cucumber
• 1 green chili (finely chopped)
• ½ tsp cumin seeds
• 1 tsp ghee
• Few curry leaves
• Few pieces of ginger

Ingredient Notes

Let’s talk ingredients for a moment! Using thick poha is key here – it holds its shape better and gives the poha a lovely texture. Don’t use the thin, easily-broken kind.

The balance of sweet and spice is really important, so don’t be shy with the green chili if you like a little kick! I usually add a little extra. The curd is what really brings everything together, giving the poha a lovely softness and tang. You can adjust the amount depending on how thick you like your poha. If it gets too thick, just add a little more curd.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the thick poha 2-3 times in a colander to clean it. Then, drain it really well. We don’t want soggy poha!
2. In a mixing bowl, combine the soaked poha, boiled milk, curd, butter (if you’re using it – I often do!), sugar, and salt. Give it a good mix and let it sit for about 5 minutes. This allows the poha to soften up and absorb all those lovely flavors.
3. While the poha is softening, let’s make the tempering. Heat ghee in a small pan over medium heat. Add the cumin seeds and wait for them to splutter – that’s when you know they’re ready to release their flavor.
4. Now, add the chopped green chili, curry leaves, and ginger pieces to the pan. Sauté for about 30 seconds until everything is fragrant. Your kitchen should smell amazing right about now!
5. Pour the hot tempering over the poha mixture. Add the chopped cucumber and mix everything thoroughly.
6. Finally, gently mash the mixture with a spoon to help combine all the flavors. If it seems too thick, add a little more curd until you reach your desired consistency.

Expert Tips

• Don’t oversoak the poha! It should be soft, but still have some texture.
• Make sure the ghee is hot before adding the cumin seeds – this helps them splutter properly.
• Taste and adjust the seasoning as needed. Everyone has different preferences!

Variations

This recipe is pretty versatile. Here are a few ideas to customize it:

• Vegan Adaptation: Swap the curd for plant-based yogurt (like coconut or soy yogurt) and use plant-based butter.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.
• Spice Level: Adjust the amount of green chili to your liking. My friend loves to add a pinch of red chili powder too!
• Festival Adaptations: This poha is often offered as prasad during pujas like Ganesh Chaturthi or Lakshmi Puja. Some families also add a pinch of saffron for a more auspicious offering.

Serving Suggestions

Serve this sweet poha fresh as a devotional offering or chilled as a refreshing snack. It’s lovely on its own, but you can also enjoy it with a cup of chai.

Storage Instructions

This poha is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The texture might change slightly, but it will still be delicious!

FAQs

1. What type of Poha is best for this recipe? Thick poha is definitely the way to go! It holds its shape and texture much better than the thinner varieties.
2. Can I make this Poha recipe ahead of time? It’s best enjoyed fresh, but you can prepare the poha mixture (without the tempering) a few hours in advance and store it in the fridge. Add the tempering just before serving.
3. How do I adjust the sweetness level in the Poha? Start with ½ tsp of sugar and taste. Add more, a little at a time, until you reach your desired sweetness.
4. What is the significance of offering Poha as prasad? Poha is considered a pure and sattvic food, making it a suitable offering to deities. It symbolizes prosperity and abundance.
5. Can I use a different vegetable instead of cucumber? Absolutely! You can try adding finely chopped carrots, beetroot, or even pomegranate seeds for a different flavor and texture.