Bihari Tilauri Chutney Poha with Sev
A delightful morning comfort featuring flattened rice tossed with aromatic spices, fresh herbs, and crunchy traditional tilauri fritters. Served alongside a vibrant herbal chutney and topped with fine crispy sev, it delivers an authentic taste of rural Bihar.
30min
Total Time
3
Servings
Bihari
Cuisine
Recipe
1
Rinse the poha in a colander under running water gently until soft, then drain completely and set aside.
2
Heat mustard oil in a pan until smoking point, reduce heat and fry the tilauri until crispy and golden brown. Remove and crush lightly.
3
In the remaining hot oil, add mustard seeds and let them splutter, then add curry leaves, green chillies, and chopped onions.
4
Sauté the onions until translucent, stir in the turmeric powder and salt.
5
Add the drained poha to the pan and toss gently on low heat until warmed through and evenly coated with spices.
6
Turn off the heat and fold in half of the crushed tilauri and fresh coriander leaves.
7
Transfer to serving plates, garnish with remaining crunchy tilauri, fine sev, and a squeeze of fresh lemon juice.
Ingredients
2 cups thick poha (flattened rice)
1/2 cup traditional Bihari tilauri (sesame-rice fritters)
1 medium onion, finely chopped
1 green chilli, slit
10-12 fresh curry leaves
1/2 tsp mustard seeds
1/4 tsp turmeric powder
2 tbsp mustard oil
Salt to taste
1 tbsp fresh coriander leaves, chopped
1/2 cup sev for garnishing
1 lemon, wedged
*This AI-generated recipe may contain inaccuracies.