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:
Raw Papaya Poha
- 1 cup red rice poha thin variety
- 1 tbsp peanut oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 sprig curry leaves
- 3-4 green chillies slit
- 2-3 tbsp raw peanuts
- 1/2 cup grated raw papaya coarsely grated
- 1 small onion thinly sliced
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1/4 cup small paneer cubes ~50 grams
- 2-3 tsp lemon juice
- 1/2 tsp sugar optional
- 1-2 tbsp finely chopped coriander
- Gently wash the poha twice in water. Drain all excess water and keep aside.
- In a kadai / pan, heat the oil. When the oil is hot, add the mustard and cumin seeds. As soon as they splutter, stir in the curry leaves, chillies and peanuts. Stir on a medium flame for 2 minutes until the peanuts turn a shade darker.
- Add the grated raw papaya and sliced onion along with the salt and turmeric powder. Stir on a medium flame for a minute and allow this to cook for another 5-6 minutes until onions are translucent. Add paneer cubes and stir to combine.
- Gently crumble the poha into the kadai along. Drizzle lemon juice over the poha, add sugar (if using), and toss all the ingredients until well combined. Sprinkle some water if the poha is too dry and cover and steam cook on low flame for 2-3 minutes. Uncover and garnish with coriander. Toss well and remove into a serving bowl.
- Serve hot with ginger chai.