Poha, sometimes referred to as beaten or flattened rice, is a popular breakfast and snack option in India, particularly in Maharashtra and Madhya Pradesh. It is a tasty, wholesome meal. It's easy to prepare and can be tailored to your preferences by adding different veggies and seasonings. This is a straightforward recipe that highlights the true tastes of this well-liked meal.
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| Poha |
INGREDIENTS:
For 2-3 servings:
• 1½ cups poha (flattened rice)
• 1 medium onion, finely chopped
• 1 small potato, diced (optional)
• 1-2 green chilies, finely chopped
• 8-10 curry leaves
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• ¼ tsp turmeric powder
• ½ tsp sugar (optional)
• 2 tbsp peanuts
• 2 tbsp oil (preferably peanut or sunflower oil)
• Salt, to taste
• 2-3 tbsp fresh coriander leaves, chopped
• 1 tbsp lemon juice
• Fresh grated coconut (optional, for garnish)
INSTRUCTIONS:
1. Rinse the Poha:
a. Start by rinsing the poha under cold water in a colander or sieve. Be gentle to ensure the poha doesn't break. Allow it to sit for 5-7 minutes.
b. The poha should soften but not become mushy. Sprinkle a pinch of salt and sugar over the poha, mix lightly, and set aside.
2. Prepare the Peanuts:
a. Heat 1 tbsp of oil in a pan over medium heat. Add the peanuts and sauté until golden brown and crunchy. Remove them from the pan and set aside.
3. Cook the Vegetables:
a. In the same pan, heat the remaining oil. Add the mustard seeds and cumin seeds. Once they start to splutter, add the curry leaves and green chilies. Let them fry for a few seconds to release their aroma.
b. Add the chopped onions and sauté until they turn translucent. If you're using potatoes, add them at this stage, cover, and cook until they become soft.
4. Add Spices and Poha:
a. Once the onions and potatoes are cooked, add the turmeric powder and stir well. Now, gently fold in the soaked poha. Mix everything well, ensuring the turmeric coats the poha evenly. Be careful not to mash the poha while mixing.
5. Finish with Peanuts, Lemon, and Garnish:
a. Add the roasted peanuts back into the pan. Stir gently to combine. Cook the poha on low heat for another 2-3 minutes. Turn off the heat, then squeeze lemon juice over the poha and mix gently.
b. Garnish with freshly chopped coriander and, if desired, a sprinkle of grated coconut.
6. Serve Hot:
a. Serve your poha hot with a side of tea or coffee. For an added crunch, you can top it with sev (crunchy chickpea noodles) or more peanuts.
Tips:
Soaking the poha: Avoid soaking the poha for too long, as it may become too soft and mushy. Simply rinsing and resting for a few minutes is enough.
Adjust spice level: Green chilies can be adjusted according to your spice preference.
Variations: You can add other vegetables like peas, carrots, or bell peppers for a more nutritious version.
Healthy tweaks: Use less oil or skip peanuts if you want to make it even lighter.
-Poha is a hearty and nutritious breakfast option in addition to being a delicious and satisfying dish. Packed with carbs, iron, and fiber, it gives you sustained energy without making you feel bloated. This poha dish can make your mornings happier whether you're in a hurry or want a leisurely lunch.
HAPPY COOKING.
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