It was with a lot of surprise that I reacted when I learnt from a friend, that there’s one brand of Oats available in India that has customised the oats to substitute various Indian staples. So when Bagrry’s India contacted me to try out some of their products, I agreed pronto. They have Oat substitutes for Atta, poha, sooji, and rice among other things like regular oats. AFAIK there’s no other Oats brand that provides “customised for India” variants. I have tried some of their products and quite liked them.
I am sharing a recipe that I tried some time back. I made the Oats Poha using the “Oats for Poha” variant of Bagrry’s
Oats Poha with bagrry’s “oats for poha”
Portion size : 2
Serves : 1
Cooking time : 20 minutes
Preparation time : 10 minutes
Utensils/Equipment – 1 large pot or saucepan for boiling peas & beans, 1 pan for making poha, knife for chopping, colander to drain veggies and Poha, 1 cutting board, 1 bowl to soak oats, 1 pan for roasting peanuts
INGREDIENTS
Bagrry’s Oats for Poha – ½ cup
Plain poha – ½ cup
Onion – 1, finely chopped
Peas – ¼ cup
French beans – ¼ cup diced
Peanuts – ¼ cup
Dry Red chillies – 2-3
Curry leaves (green) – few
Mustard seeds/Rye – few
Lemon juice – 2 tbsp
Oil – 2 tbsp
Salt – to taste
Turmeric – a pinch
Chilli powder – to taste
Coriander powder – ¼ tsp
MeThod:
1. Soak Bagrry’s Oats for Poha in a bowl. The original recipe says 3-4 minutes, but I soaked them for 10 minutes. Drain water and keep aside
2. Wash normal poha, drain it and keep aside
3. In a pan add oil and heat it on a high flame for 2 minutes. Now add mustard seeds, dry red chillis, curry leaves. Let the mustard splutter a little bit.
4. Add onions and saute. Meanwhile boil peas and french beans till they are somewhat cooked but not fully cooked
5. After a while, drain the peas and french beans and add to the pan. Stir continuously. Simmer down the flame and cover with a lid till the vegetables are cooked.
6. Now add Oats for Poha and all the spices. Mix well.
7. Now add plain poha and mix well so that all the spices evenly coat the poha
8. Cook on medium flame for 5-10 minutes. Meanwhile roast the peanuts on a tawa for 4-5 minutes and then let them cool.
9. Once cooked, add the lemon juice to the poha, sprinkle some peanuts and serve
Here’s the recipe in recipe card format.
I must say it was quite tasty unlike what I really expected. It was very filling as well. I felt less guilty because of replacing at least some part of my white grain consumption with oats. 🙂 Go ahead and try the recipe and let me know how yours turned out!
