Poha Roti

Step 1: Rinse and Soak Poha

Take 1 cup of thin poha (flattened rice) in a strainer. Rinse it well with water and drain the water completely. Transfer the rinsed poha to a bowl, add a little water, and soak for 5 minutes.

Step 2: Sauté Chutney Base Ingredients

Heat 2 tbsp gingelly oil in a pan. Add 8 garlic cloves, 4-5 kashmiri chillies, and 1 sprig curry leaves. Sauté for 1 minute.

Step 3: Cook Onions and Tomatoes

Add 1 medium onion (sliced) and sauté for 1 minute until translucent. Add 3 chopped tomatoes and salt to taste. Mix well. Add 1/4 tsp turmeric powder and mix well. Cover and cook for 2 minutes until the tomatoes soften. Allow the mixture to cool completely.

Step 4: Blend Chutney

Transfer the cooled mixture to a blender and blend to a fine paste. Transfer the blended chutney to a bowl.

Step 5: Prepare Chutney Tempering

Heat 1 tbsp gingelly oil in a small pan. Add 1/2 tsp mustard seeds, 1/4 tsp cumin seeds, 6 crushed garlic cloves, and 6-8 curry leaves. Give it a mix and sauté until fragrant.

Step 6: Finish Chutney

Pour the prepared tempering over the blended tomato chutney and mix well. The tomato chutney is now ready.

Step 7: Prepare Poha Dough

After 5 minutes, mash the soaked poha well in the bowl. Add 1/2 cup rice flour, 1/2 cup fresh coconut, 1 finely chopped medium onion, 2 tbsp chopped coriander leaves, 1 sprig chopped curry leaves, 1 finely chopped green chili, 1 tsp cumin seeds, salt to taste, and 1/2 tsp chilli flakes. Combine all ingredients well. Add water as required and knead into a soft dough.

Step 8: Flatten the Roti

Take a small portion of the dough and roll it into a ball. Place a butter paper on a cutting board and spread some oil on it. Place the dough ball on the oiled butter paper and flatten it into a thin roti using your hands.

Step 9: Cook the Roti

Heat a tawa (griddle) and drizzle some oil. Spread the oil with an onion. Carefully transfer the prepared roti from the butter paper to the hot tawa. Drizzle some oil on top. Cover and cook for 2-3 minutes on medium flame. Flip the roti and cover again. Cook for another 2-3 minutes until golden brown spots appear on both sides.

Step 10: Serve

Serve the Poha Roti hot with the prepared tomato chutney.

• Ensure the poha is thin for best results, as it softens quickly.

• Adjust the amount of green chilies and chilli flakes according to your spice preference.

• Use butter paper or parchment paper to easily flatten and transfer the rotis without sticking.

• Add grated carrots or finely chopped bell peppers to the dough for added vegetables.

• Replace some of the rice flour with whole wheat flour for a different texture and nutritional profile.

• Serve with coconut chutney or sambar instead of tomato chutney for variety.