Raw Papaya Poha is a variety of the ever popular kanda poha, that I came up with to use the bounty of green papayas from my kitchen garden. Just another way to use this super healthy ingredient!
Poha is one dish I love in any form – give me the Maharashtrian Kanda Poha, or my great grandma’s famous Puli Aval (Tamarind poha) or my own innovations like the summer special veggie poha and I am a happy camper.
Poha or beaten rice is already partially cooked, so it barely needs any cooking. You can prepare something like a salad with just the soaked and drained rehydrated poha, no cooking needed. The fact that it is ready to take on any flavours and textures is another plus point. Potatoes, onions, peas, yogurt, coriander, chillies – all these ingredients make excellent pairing with the humble poha. Why, even the sweeter versions using milk, jaggery, cardamom, coconut, saffron, the list is endless.
This Raw Papaya Poha recipe is a Saffron Trail original, if I am allowed to call it that 🙂 I came up with this recipe as a way to use up the bounty of green / raw papayas lying in my kitchen and the results were excellent. Substituting potato with raw papaya gives it the added health benefits from the enzymes like papain and chymopapaiu that aid digestion and boosts immunity (rich in A, C, E vitamins). Raw papaya being quite bland in taste blends well into the poha taking on the flavours added to the dish. Creating new raw papaya recipes was also fun because this is such a healthy ingredient that needs to be consumed more in our daily diet.
I have added diced paneer to the raw papaya poha to up the protein quotient. You can also use green peas or soya granules instead of paneer.
Do try some of the other raw papaya recipes I have shared: