- Dry roast rolled oats in a pan until lightly golden, then set aside.
- Roast poha in the same pan until crisp and transfer to a plate.
- Heat oil, add mustard seeds, cumin seeds, and red chilies. Sauté until fragrant.
- Add peanuts and roast until golden. Stir in garlic, green chilies, and curry leaves.
- Once garlic is aromatic, mix in fried gram (chivda) and dried coconut. Cook until coconut is lightly toasted.
- Sprinkle turmeric powder, red chili powder, salt, and asafoetida. Mix well and turn off the heat.
- Combine roasted oats and poha with the tempered spices. Toss until evenly coated.
- Cool completely, adjust salt, and optionally drizzle oil before storing.
- Store in an airtight container for up to 2 months.
- Calories:759 kcal25%
- Energy:3175 kJ22%
- Protein:28 g28%
- Carbohydrates:17 mg40%
- Sugar:5 mg8%
- Salt:800 g25%
- Fat:23 g20%
Last Updated on 2 months by Neha Deshmukh
Oats Poha Recipe – Crispy Indian Breakfast Snack Mix
Hey everyone! If you’re anything like me, you’re always on the lookout for quick, healthy, and seriously tasty snack options. And let me tell you, this Oats Poha recipe is a total winner. It’s a delightful mix of textures – crunchy, slightly savory, and totally addictive. I first made this when I was craving something light yet satisfying, and it’s been a family favorite ever since! It’s perfect for breakfast, a mid-afternoon pick-me-up, or even a festive snack.
Why You’ll Love This Recipe
This Oats Poha isn’t just delicious; it’s incredibly easy to make! It comes together in under 15 minutes, and requires minimal ingredients. Plus, it’s a fantastic way to sneak in some extra fiber with the rolled oats. It’s a lighter alternative to traditional poha, but doesn’t compromise on flavor one bit. Trust me, once you try this, you’ll be making it again and again.
Ingredients
Here’s what you’ll need to whip up a batch of this crispy goodness:
- ½ cup rolled oats
- 1 cup poha (flattened rice)
- 1 to 1 ½ tablespoons oil (I prefer vegetable or sunflower oil)
- 3 tablespoons peanuts
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 dried red chili
- 1 sprig curry leaves
- 1 to 2 green chilies, finely chopped
- 3 to 4 garlic cloves, minced
- 2 to 3 tablespoons fried gram (chivda)
- 2 tablespoons dried coconut, grated
- ½ to 1 teaspoon salt (adjust to taste)
- ½ teaspoon red chili powder (or more, to taste!)
- ¼ to ½ teaspoon turmeric powder
- 1 pinch asafoetida (hing)
Ingredient Notes
Let’s talk ingredients for a sec!
- Rolled Oats: I like using old-fashioned rolled oats for this recipe. They hold their shape well and give a lovely chewy texture. Quick-cooking oats can work in a pinch, but they might get a little too crispy.
- Poha: Make sure your poha isn’t too stale. Slightly newer poha will give you a better, crispier result.
- Tempering Spices: The tempering is where the magic happens! Feel free to adjust the amount of chili powder and green chilies to your spice preference. Every family has their own little twist on this.
- Asafoetida (Hing): Don’t skip this if you can help it! It adds a unique savory flavor and is amazing for digestion. It can be a little strong, so a pinch goes a long way. If you absolutely can’t find it, you can leave it out, but it really does elevate the flavor.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, dry roast the rolled oats in a pan over medium heat until they turn slightly golden. This takes about 3-5 minutes. Keep stirring to prevent burning! Once done, set them aside.
- Now, roast the poha in the same pan until it’s crisp. This usually takes another 3-5 minutes. Again, stir frequently. Transfer the roasted poha to a plate.
- Heat the oil in the same pan. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds and dried red chili. Sauté for a few seconds until fragrant.
- Add the peanuts and roast until they’re golden brown. Then, toss in the minced garlic and chopped green chilies. Sauté until the garlic is aromatic.
- Next, add the fried gram and dried coconut. Cook for another minute or two, until the coconut is lightly toasted.
- Sprinkle in the turmeric powder, red chili powder, salt, and asafoetida. Mix well and immediately turn off the heat.
- Now for the fun part! Combine the roasted oats and poha with the tempered spices. Toss everything together until it’s evenly coated.
- Let the mixture cool completely. Once cooled, taste and adjust the salt if needed. You can optionally drizzle a tiny bit of olive oil over it for extra flavor and to help it stay crispy.
- Store in an airtight container and enjoy!
Expert Tips
Want to make this Oats Poha perfect? Here are a few of my go-to tips:
- Crispiness is Key: The key to a great Oats Poha is getting everything properly roasted. Don’t rush this step!
- Preventing Sticking: Use a non-stick pan to prevent the poha and oats from sticking. If you don’t have one, add a little extra oil.
- Spice It Up (or Down): Feel free to adjust the amount of chili powder and green chilies to suit your taste.
Variations
This recipe is super versatile! Here are a few ways to customize it:
- Vegan Adaptation: This recipe is naturally vegan! Just double-check that your fried gram doesn’t contain any hidden dairy.
- Gluten-Free Confirmation: Oats Poha is naturally gluten-free, but if you are highly sensitive, ensure your oats are certified gluten-free.
- Spice Level Adjustment:
- Mild: Reduce the red chili powder to ¼ teaspoon and omit the green chilies.
- Medium: Use ½ teaspoon red chili powder and 1 green chili.
- Spicy: Use ¾ – 1 teaspoon red chili powder and 2 green chilies.
- Festival Adaptations: This makes a fantastic snack for Janmashtami or Diwali!
- My Family’s Secret: My mom always adds a handful of chopped coriander leaves at the end for a fresh, vibrant flavor.
Serving Suggestions
This Oats Poha is delicious on its own, but you can also serve it with:
- A cup of chai (tea)
- A side of yogurt
- As part of a larger snack platter
Storage Instructions
Store the cooled Oats Poha in an airtight container at room temperature for up to 2 months. It tends to lose its crispness over time, but it will still taste delicious!
FAQs
Got questions? I’ve got answers!
1. Can I use a different type of oil for tempering?
Absolutely! You can use any neutral-flavored oil like sunflower, canola, or even coconut oil.
2. How do I know when the poha is perfectly roasted?
The poha should be light and crispy, and it shouldn’t stick to the pan. It will also have a slightly nutty aroma.
3. What is asafoetida and can I skip it?
Asafoetida (hing) is a spice with a pungent aroma that adds a unique savory flavor. You can skip it if you don’t have it, but it really does enhance the taste.
4. Can I add other nuts or seeds to this snack mix?
Definitely! Cashews, almonds, sesame seeds, or even pumpkin seeds would all be delicious additions.
5. How can I make this recipe ahead of time for guests?
You can make this a day or two in advance and store it in an airtight container. Just be aware that it might lose a little bit of its crispness.
6. My Oats Poha turned out soggy, what went wrong?
Most likely, the poha and oats weren’t roasted long enough. Make sure to roast them until they are completely dry and crispy. Also, ensure the mixture cools completely before storing.