Poha is a popular cuisine in places like Maharashtra, Gujarat and many other regions across India, where it is enjoyed as a breakfast, snack or quick dinner. It is also a great ‘lunchbox’ option for school or the office.
Poha is made out of beaten or flattened rice, spices, peanuts onions and potatoes. It is usually eaten without any sides but it can be garnished with a variety of toppings like raw onions, roasted nuts, fresh grated coconut, sev or boondi.
Tips:
1. For this recipe, use medium to thick rice flakes. Don’t use very thin rice flakes. You can also use brown rice poha for a healthier version.
2. When it comes to the potato, you can use boiled or steamed potatoes without cooking them directly in the pan. In this case, just add them after the onions have turned translucent and stir-fry for a couple minutes before adding the turmeric.
3. Never over rinse or soak the poha for too long as it may turn the flattened rice mushy. I generally just rinse it a coupe of times in a strainer, under running water and leave it to rest for some time until all the water is drained completely.
4. The Poha Test - Before adding the soaked poha to the tempered ingredients, you should check to see if it is soft. To do this, simply press a few flakes between your thumb and forefinger. It should break easily. If not, sprinkle a little more water, mix and rest for a little longer.
5. When it comes to the vegetables, if you don’t like potatoes, you can substitute with some green peas. Other healthy options can also be used like carrots and capsicum. Instead of onions, you can use finely grated cabbage. In fact, this dish is so versatile; the choices are all up to you!
This recipe is one I got from a couple of our very good friends. It has now become a firm favourite with us and we enjoy it at least once a week. Hope you like it too.
Find the link to the demo video for this recipe here: @yummypoha
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Ingredients:
2 cups of Poha (medium to thick flakes)
1 medium onion, finely chopped
1/2 cup potato, finely chopped
1/3 tsp mustard seeds
8-10 curry leaves
1 green chilli, finely chopped
1½ tbs peanuts
1/4 tsp turmeric powder
1½ teaspoons lime juice
Salt to taste
3 tbsp vegetable oil
2 tbsp fresh coriander leaves, chopped
Method:
Place the poha in a strainer and wash it a couple times under running water, then leave it to rest for some time until all the water is drained completely. Depending on what type of poha you are using (thin or thick), ensure it doesn’t get soggy in the water.
Add the oil into a pan and once it is hot, add the peanuts. Stir-fry until they’re nice and crispy. Remove them and leave aside to cool down.
In the same pan, add the mustard seeds and wait till they begin to splutter.
Add the green chillies followed by the curry leaves. Allow them to sizzle for a few seconds until the chillies turn crisp.
Now add the onions and sauté until they turn translucent.
Add the potatoes and stir for a few seconds before adding the salt. Remember, the salt is for the potatoes.
After stirring for a few seconds, cover the pan with a lid and cook until potatoes turn tender. This should take around 3 to 4 minutes. Of course, remember to keep stirring in between to prevent any sticking or burning.
Once the potatoes are nice and tender, add the turmeric powder and cook while stirring for about a minute.
It’s time to add the soaked poha. Don’t forget to do the ‘poha test’ mentioned above in the ‘Tips’ section before this.
After adding the poha, stir-fry until the water is absorbed and the poha is well combined with the other ingredients. Now turn off the heat.
Meanwhile, by using a mortar and pestle, crush the cooled peanuts.
Sprinkle the crushed peanuts and fresh coriander over the cooked poha.
Then squeeze the lime juice over it and mix well.
Finally, garnish with a slice of lime before serving. Enjoy ;)
XOXO, Jovanka
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