Poha is all time favourite dish. No surprises there as I am a Mumbai girl, after all! This recipe for a healthy poha is my go to recipe for breakfast, tiffin or a light dinner.
Once you get the poha-soaking technique right, the rest of it is very easy. The only problem that batata poha or potatoes with beaten rice is that it is an out and out carbohydrate breakfast.For this reason, I like adding some protein in the form of soya granules and paneer, instead of the traditional potatoes in poha.
I mainly stock the soy nuggets and the soy granules. The nuggets make curries chunkier and protein rich. I have been told by my meat eating friends that cooked soy nuggets almost come close to the chewy texture of meat. The granules are used liberally in my kitchen, whenever I want to up the protein content in any recipe. Be it curries, gravies, anything. They blend in well, adding greatly to the nutrition quotient without making a difference to the original taste of the dish.