Poha is the most underrated yet the most loved breakfast of all time!
This dish always reminds me of my college days in Pune. On my way back home from college, my brother and I use to stop by a stall and have a plate of poha for breakfast. Being located at a prime spot, that stall became the hub for every Poha lover. It was the favorite breakfast place for many college-goers out there. No other restaurant serves the poha like theirs, it was that great..!!
Moving on,
You can make Poha more nutritious, spicy, colorful by adding different vegetables. It is very similar to how upma is made. Just when the mixture is ready, add the poha, toss it nicely and it's done! But before adding poha into the mixture, do remember to rinse it in a strainer, under running water, for about 2-3 times.
This classic one-pot dish is loaded with diced potatoes, chopped onions, peas, peanuts and tempered with mustard seeds, curry leaves, asafetida, turmeric and various other spices. Finish it with a handful of chopped coriander leaves, sprinkle some spicy mixture (sev) and squeeze in some fresh lime juice. Oh man, it just tastes so good! You will just love it!!
Moving on,
You can make Poha more nutritious, spicy, colorful by adding different vegetables. It is very similar to how upma is made. Just when the mixture is ready, add the poha, toss it nicely and it's done! But before adding poha into the mixture, do remember to rinse it in a strainer, under running water, for about 2-3 times.
This classic one-pot dish is loaded with diced potatoes, chopped onions, peas, peanuts and tempered with mustard seeds, curry leaves, asafetida, turmeric and various other spices. Finish it with a handful of chopped coriander leaves, sprinkle some spicy mixture (sev) and squeeze in some fresh lime juice. Oh man, it just tastes so good! You will just love it!!
POHA
Serves : 4 people
Preparation time : 6-8 minutes
Cooking time : 15 minutes
Author :
INGREDIENTS
Tempering
1.5 cups poha or flattened rice
3 tablespoons - oil
1 teaspoon - mustard seeds
2-3 curry leaves (optional)
pinch of asafetida
few peanuts
1 onion, chopped
1 potato, diced
1 tomato, chopped
2 green chillis, finely chopped
1/2 teaspoon - turmeric powder
1/2 teaspoon - coriander powder
1/2 teaspoon - cumin powder
1/2 teaspoon - red chilli powder
1/3 teaspoon - garam masala
1 teaspoon - salt or as per taste
1/2 teaspoon - sugar
Garnishing
chopped coriander leaves
spicy mixture (sev)
fresh lime juice
DIRECTIONS
1. Gently rinse the poha in a strainer, under running water, for about 2-3 times. Set aside to drain, for 10-12 minutes.
2. Heat oil in a large skillet, add mustard seeds, curry leaves and a pinch of asafetida. Stir and fry until the mustard seeds begin to splutter and pop.
3. Add few peanuts and sauté it for a minute, till it turns golden brown.
4. Add chopped onion, stirring occasionally, until lightly softened, about 3-4 minutes on medium flame.
5. Add in some diced potatoes and cover the pan for 2-3 minutes. Remove the lid and sauté it for 2 more minutes
6. Next, add chopped tomatoes, followed by finely chopped green chillis, stir it for next 3-4 minutes on medium flame.
6. Next, add chopped tomatoes, followed by finely chopped green chillis, stir it for next 3-4 minutes on medium flame.
7. Add in the spices - turmeric, coriander, cumin, red chilli powder and salt to taste. Stir it nicely.
8. Sprinkle some sugar on poha and gently mix it while using your hands. Then, add it in the pan and toss it. Cover the pan for 3-4 minutes.
9. Remove the lid and finish it by adding some garam masala and a handful of chopped coriander leaves. Sauté it one last time and it's done.
10. Serve piping hot, with some spicy mixture on the top! Squeeze in some fresh lime juice and enjoy!
NOTES
1. Always rinse the poha in a strainer or a colander, under running water at least 2-3 times and then set it aside to drain, for 10-12 minutes.
2. If the poha gets too dry, sprinkle some water on it and serve immediately.
3. Poha usually comes in thick and thin varieties. I have used the thicker variety of poha here, in the recipe. Though, they take longer time to absorb water, but I find them much more tastier than the thinner ones.
4. You can make Poha more nutritious, spicy and colorful by adding different vegetables.
8. Sprinkle some sugar on poha and gently mix it while using your hands. Then, add it in the pan and toss it. Cover the pan for 3-4 minutes.
9. Remove the lid and finish it by adding some garam masala and a handful of chopped coriander leaves. Sauté it one last time and it's done.
10. Serve piping hot, with some spicy mixture on the top! Squeeze in some fresh lime juice and enjoy!
NOTES
1. Always rinse the poha in a strainer or a colander, under running water at least 2-3 times and then set it aside to drain, for 10-12 minutes.
2. If the poha gets too dry, sprinkle some water on it and serve immediately.
3. Poha usually comes in thick and thin varieties. I have used the thicker variety of poha here, in the recipe. Though, they take longer time to absorb water, but I find them much more tastier than the thinner ones.
4. You can make Poha more nutritious, spicy and colorful by adding different vegetables.