Poha is a popular Maharashtrian breakfast item. Poha is the Marathi term for Beaten rice flakes and the breakfast item made of it is also called Poha. It is made with onions (Kanda Poha) or potato (Batata Poha) or with both onions and potato. This is very easy to prepare and light on the stomach. Use red poha instead of white variety health benefits.
Ingredients:
Poha (white or red variety) – 2 cups
Onion – 1 medium
Diced boiled potato (sweet variety or the normal one) – 1/2 cup
Curry leaves – 1 sprig
Green chilies – 3
Water – 1/2 cup (adjust as per need)
Sugar (optional) – 1/2 tsp
Turmeric powder – 1/2 tsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Cooking oil – 1 tsp
Salt as needed
For Garnish
Finely chopped coriander leaves – 2 tbsp
Roasted peanuts – a fistful
Pomegranate seeds (optional) – a fistful
Lemon – half a lemon
Preparation Time: 10 mins
Cooking Time: 10 mins
Serves: 2
Method:
The red variety of poha is thick, and the white variety is usually super thin. If you are using thick poha, you may have to rinse the poha in water. You can also rinse the poha using a strainer under running water. Add turmeric powder and salt to the rinsed poha. If it’s the thin variety, sprinkle a mixture of water, turmeric powder, and salt until the poha is soft enough. Be careful that the poha does not get mashed or stick together. Close with a lid and keep aside.
Heat oil in a kadai and crackle mustard seeds. When they begin to crackle, add urad dal, split green chilies, and curry leaves. When the dal turns pink, add finely chopped onions and saute them until it becomes pink. If desired, add half a teaspoon of sugar at this point. Add the potato pieces and stir. Add the moistened poha, stir, cover, and cook in steam for 2-3 mins on a low flame. Switch off the fire and let the poha remain covered for 1-2 mins. Remove the lid and add finely chopped coriander leaves, pomegranate, and lemon juice. Mix well and serve.
Heat oil in an iron wok and add mustard. When the mustard starts to crackle, add chana dal, urad dal and asafetida powder. If you are adding curd chilies, add at this stage. When the dals turn light brown, add chopped green chilies/red chilies and curry leaves. Add the wet poha, add salt and mix well. Add grated coconut and mix. Ensure that you keep the flame low.
If you are using whole masala ingredients, dry roast each ingredient separately and powder them. I used powders except for fenugreek and jeera. Dry roast fenugreek and jeera in an iron kadai. Powder the roasted ingredients using a mortar and pestle before it cools down. Dry roast the remaining ingredients (coriander powder, black pepper powder, chilly powder, asafetida) together in the iron kadai in low flame for about 2 minutes until the raw smell is gone. Add the powdered fenugreek and jeera to this roasted masala and mix well.
In an iron kadai, pour oil and crackle mustard seeds. If you prefer to add urad dal and chana dal, you can add them now. When the dals turn red, add curry leaves and peanuts. Roast for a minute. Add the masala powder along with turmeric powder and stir for half a minute. Add the powdered poha. Stir and cook for about two minutes. Add coriander leaves. Tangy poha is ready.
