Go Back

Chole Poha

A healthy, high-protein twist on classic poha — mixing fluffy flattened rice with boiled chickpeas, spices and fresh herbs. Great for breakfast or a light meal.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
0 minutes
Total Time 15 minutes
Servings: 2 plates
Course: Breakfast, Snack
Cuisine: Indian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup thick poha (flattened rice) washed and drained
  • 1/2 cup cooked kabuli chana (boiled chickpeas)
  • 1 tbsp oil
  • 1 tsp cumin seeds (jeera)
  • 1/4 cup onion, finely chopped
  • 1/4 tsp turmeric powder (haldi)
  • 1/4 cup tomato, finely chopped
  • 1/2 tsp green chilli paste (optional) adjust to taste
  • 1/8 tsp red chilli powder optional
  • to taste salt
  • 1 tsp sugar (optional, balances spice)
  • 1 tsp lemon juice
  • 2 tbsp fresh coriander leaves, chopped

Equipment

  • Non-stick pan

Method
 

  1. Wash poha under running water until it softens a bit. Drain completely and set aside. Avoid over-soaking.
  2. Heat oil in a non-stick pan on medium flame. Add cumin seeds and let them crackle.
  3. Add chopped onions and sauté until they turn light pink and translucent (about 1–2 minutes).
  4. Stir in turmeric powder, then add chopped tomato. Cook for another 1–2 minutes until tomato softens.
  5. Add boiled chickpeas (kabuli chana). Mix gently and cook for 1–2 minutes.
  6. Add green chilli paste, red chilli powder (if using), salt and a splash of water (about 1–2 tbsp) to help spices coat the mixture. Stir well.
  7. Now add the drained poha. Gently fold so poha mixes evenly with the chickpea-spice mixture.
  8. Add sugar (if using), lemon juice and chopped coriander leaves. Mix gently on low flame for 1 minute.
  9. Turn off the heat. Adjust seasoning if needed. Serve hot.

Notes

Use thick poha for better texture and slower digestion. Chickpeas add protein and fibre, helping fullness and blood-sugar balance.