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Peas and Corn Aloo Pohe topped with fried chickpea vermicelli

Flattened rice (pohe) is filling but yet light on the stomach. It is also a good probiotic food.

Find this flat rice at your local Indian store. This recipe is gluten-free and vegan too.

What you need:

2 cups THICK flat rice

1 cup of frozen mix of peas, corn and carrots

Cilantro to sprinkle on the top

Store-bought fried vermicelli (aka - Sev) to sprinkle on the top (optional)

Handful of cashews, peanuts and golden raisins

Curry leaves (optional)

2 tablespoons of olive oil (or any oil)

Juice of one lemon

1 onion and two garlic cloves, cut finely

1 large size potato

Spices: Salt, sugar, cumin, red chili powder (or 1 green chili), cumin



How to make:

In a colander, wash the flat rice under running water for 40-60 seconds, constantly flipping the rice with hands or spoon to ensure all the rice gets wet and slightly soft. Do not let the rice get overly soggy because it will stick to each other and get clumpy.


Then, in the colander itself, once all the water has drained, season them with salt, sugar, cumin, red chili powder and lemon. Mix it all nicely so that the spices are nicely spread throughout the flat rice.


In a separate pan, chop onions and garlic and saute them in oil with peanuts, raisins, 2-3 curry leaves and cashews. Add peas, corn and potatoes and cook until soft.


Then add the flat rice in the colander to the sautéed mixture.


Sprinkle some store-bought vermicelli on the dish and some fresh cilantro and serve.


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