Poha
Poha is a quick breakfast dish originally from Maharashtrian cuisine
Ingredients
- 2 cups thick poha beaten or flattened rice
- 2 tbsp oil
- 1 tsp mustard seeds
- 7-8 cashew optional
- 7-8 peanuts
- 5-6 raisins optional
- 1 large onion – chopped
- 1 small potato – peeled and finely chopped
- 10-12 curry leaves
- 3-4 small chilies – finely chopped
- ¼ tsp turmeric powder
- Salt to taste
- 1 tsp Sugar or as required
Instructions
- Rinse poha in water till they become soft and keep it aside. Tip - It should easily get crushed when you gently press the grain between your fingers.
- In a large saucepan, add oil. When oil heats up, add mustard seeds
- When mustard seeds crackle, add chilies, curry leaves, cashew, raisins, and peanuts
- When cashew, peanuts, and raisins are nicely roasted add onion and potato.
- Sauté onion and potato till onion become translucent or you can mash potato easily
- Add salt and turmeric powder. Mix it well.
- Add the poha, sugar and stir.
- Cover the pan and let it cook for 2-3 minutes on low flame
- While poha is cooking, stir it frequently
- Switch off the flame and keep the poha covered for a minute or two
- Open the lid and sprinkle coriander and stir it
- Sprinkle sev (gram flour snacks) on top and serve poha hot with tea
Notes
- Rinse poha well under running water using colander or strainer. Don’t soak them in water
- If you don’t have colander or strainer sprinkle water on poha
- Use thick rice flake. Do not use thin rice flakes
- Usually, we use white poha at home for this recipe but it also turns out good with red poha
- Poha goes well with Indian tea (Masala chai)
- You can also add any vegetables like peas, carrot, etc.
- You can add toppings like shredded coconut, pomegranate, green mango, etc.