Poha with Spinach and Mint Chutney

First of all, I apologise. I have not blogged for a very long time. There are many reasons for this, including the fact that I have had exams and was rather ill both just before and just after Christmas.

But no matter, I'm back and have committed to blogging at least twice a week from now on! Even better, I've just come back from three weeks in India, and also I finally got my ultra pride + grinder so I have loads of ideas and some brilliant new equipment.


However, today I thought I 'd share a simple, quick recipe. It's very healthy, very delicious, and easy to make for just one person, as well as for many, so you can make it when you need a tasty breakfast for one. In the ingredients lists, I have given loose quantities that allow you to change the number of people you make it for. Feel free to vary the amounts of seasonings to your taste.

The poha cooks fast, so I tend to get most of the chutney prepared first. Therefore we will start with the chutney recipe first.

For the spinach and mint chutney:
Fresh spinach, you will need 300-400g for four people - this dish sneaks in a lot of spinach!
Fresh mint, a handful or two for four people, you want the mint flavour to shine through
Fresh coriander, a smaller handful for four people, as this is a background flavour
Cumin seeds and black pepper, about 1-2 teaspoons each for four people
Dried red chillies, about 1-2 per person, split in half
Ghee or oil
A small lump of asafetida, powdered
Fresh lemon juice, to taste
Salt, to taste

The great thing about this chutney is that it is an excellent way to get a serving of vegetable without even noticing it, as it contains loads of spinach. Because of the spicy-minty-lemony flavour you will forget that you are eating a vegetable at all. Another fantastic thing is that the chutney is very quick to prepare. However, you shouldn't make it too much in advance as the flavour and also the vitamins fade with time.


First dry roast the cumin, peppercorns and chillies in a pan until fragrant and a shade darker. Grind them in a mortar and pestle, or other spice grinder of your choice.

Heat a small bit of ghee or oil in a pan and when hot add the asafetida, quickly followed by the spinach. Stir and fry, adding splashes of water as necessary to wilt the spinach down. Do not overcook the spinach - remember that we will be blending it anyway.


Allow the spinach to cool slightly, then roughly chop or tear the herbs and add them to the spinach along with the ground spices, salt and lemon juice. You should add enough lemon juice to give a good lemon-y flavour.


Blend the chutney. It is easiest to do this with a handheld stick blender, as then you can do it straight in the pan. The texture of the chutney should be moist without being watery, and you can adjust this by adding a little more lemon juice or a splash of water as you blend. Check the seasoning of the chutney after blending. Since chutneys are eaten with other foods, usually starchy foods, and not on their own, they should have strong punchy flavours. The stand out flavours in this dish should be mint, lemon and a kick of chilli, with background notes of the other roasted spices and the coriander. Feel free to adjust the seasoning after blending to get the right flavour profile.

For the poha:
Medium thickness poha, about 1/2 cup per person
Ghee or oil
Onions, about one large for four people or more if you like it onion-y, chopped
Green chillies, allow 1-2 per person or less if you don't like it spicy, minced
Minced fresh ginger, about 1/2 tablespoon for four people
Curry leaves, a small handful for four people
Raw halved peanuts, about 1-2 tablespoons for four people
Mustard and cumin seeds, about 1 teaspoon each for four people
Fennel seeds, about 1/2 teaspoon for four people
A little asafetida
Turmeric and chilli powder, to taste
Salt, to taste
A little fresh coriander, chopped



I use the poha made from red rice, because it's very nutritious and also I love the flavour. Another bonus is its lovely pale pink colour. Prepare the poha by rinsing it gently but thoroughly in a seive till it is lightly moist all over. Then leave it sitting in the seive for 10 minutes or so. This softens and plumps the poha slightly so that it will cook first without you having to toss it around in the pan too much, which could turn the poha to mush.


Because the dish is quick cooking, get all of your ingredients chopped and ready before you begin cooking. Since I was making breakfast just for me, I was casual with quantities, but I like my poha quite onion-y.

When you all your ingredients are ready, put some ghee or oil in a wide pan. I use my wok, as it is so good for this sort of quick, dry dish. When it is hot, add the peanuts. Stir and fry until they are just starting to go golden, then add the spice seeds. When the mustard begins to pop, add the asafetida, curry leaves, ginger and chillies, stirring. Then quickly add the onion. Stir and fry until they go translucent, but don't let them go golden.


Add the poha, the ground spices and salt. Mix gently. The poha will already be slightly moist and soft, but you can carefully add a few small splashes of water as you continue to cook. Be sure not to handle the poha roughly, as it will soon turn to mush if you stir too roughly or add too much water.


When the poha is tender, it is ready. Serve with chutney and wedges of lemon.


Don't forget a tumbler of tea (or coffee, as you desire) for a completely satisfying breakfast!