Name: Poha Stuffed Tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 Tomatoes (fresh hard); 1/2 cup Flat Rice (poha soaked & drained); 1/4 cup Coriander (dhania, finely chopped); 3 Chilli (finely chopped, green); 1 tbsp Sugar; 1 tbsp Lemon Juice; 1/8 tsp Salt (or as per taste)

Poha Stuffed Tomatoes

20 minutes

938 reads

4.41 from 5 votes

Indian

About Poha Stuffed Tomatoes

Poha Stuffed Tomatoes is a cherished summer delicacy that instantly transports me back to my childhood in Rajkot, in the Saurashtra region of Gujarat. This refreshing dish, featuring juicy tomatoes stuffed with spiced flat rice, coriander, and green chillies, was once a staple at weddings and functions before the era of elaborate menus and endless salad varieties. Its cool, crunchy, and lightly sweet-sour flavor made it a favorite at gatherings, especially during hot summers.

Though this classic has become rare at modern events, I still adore Poha Stuffed Tomatoes for their unique blend of taste and nostalgia. It's an anytime treat—perfect as a salad with meals or enjoyed on its own when you crave something light yet satisfying and thirst-quenching. With every bite, you’ll experience a delightful combination of cool refreshment and comforting flavors from a beloved Gujarati tradition.

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Recipe Time & More

Prep10

Cook10

Total20

Calories102 kcal

Serves

Served AsBrunch Lunch

Recipe TasteSalty Savoury Sour Spicy Sweet Tangy

Ingredients

▢ 4 Tomatoes fresh hard
▢ 1/2 cup Flat Rice poha soaked & drained
▢ 1/4 cup Coriander dhania, finely chopped
▢ 3 Chilli finely chopped, green
▢ 1 tbsp Sugar
▢ 1 tbsp Lemon Juice
▢ 1/8 tsp Salt or as per taste

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Instructions

Mix all ingredients in poha & mix well.
Now stuff poha mixture in it.
Chill it in refrigerator for at least half an hour. Serve it chilled.

Recipe Notes

Can add other veggies like bell peppers in it.

Can addchat masala in poha mixture.

Additional Tips

For extra crunch and a nutty flavor, mix in a handful of roasted peanuts or cashews into the poha filling before stuffing the tomatoes.
If you prefer a less tangy taste, use ripe but firm tomatoes and scoop out only the seeds, leaving a thicker wall to balance the sourness with the sweet and spicy filling.
To serve as a chilled summer salad, refrigerate the stuffed tomatoes for about 30 minutes before serving; this enhances their refreshing quality and allows the flavors to meld.
For a vibrant presentation, garnish each stuffed tomato with a sprinkle of fine sev, pomegranate seeds, or a drizzle of green chutney just before serving.