Growing up in India, Poha was staple breakfast diet in our household. It was mostly made on weekends for breakfast and sometimes on weekdays for evening snack. I never really appreciated the goodness of Poha until I realized how easy it is to cook and how nutritious they are. Based on a quick survey of readers, I could see that not many people actually know what Poha or Flattened Rice is. So, I take this opportunity to show you how you can prepare this yummy and easy meal that can be a perfect lunch option for kids or breakfast option on the weekends.
Many asked what is Poha? Poha or flattened rice flakes is made out of rice which is husked, cleaned and soaked in hot water. It is then pressed under rollers and dried. These off- white, paper thin flakes are very light and bland in taste. You can cook these with various methods and make into sweet or savory dishes. Poha is very versatile and comes in various thickness. The choice of vegetable is really up to you! If you travel all over india, you will find different varieties of Poha and how it is made! Even each household has their own unique recipe and versatile choice of toppings. I love to top mine off with aloo bhujiya sev but you can also add chevda, peanut bhujia, or even fruity toppings like pomegranate.
Today I am sharing the basic Gujarati Poha recipe that I grew up eating in my home back in India. Poha is amazingly paired with hot cup of chai! For this recipe, most of the ingredients you will be able to find in any Indian grocery store. Why dont you give it a try this Poha recipe for next weekend or any weekday snack? if try it do share your feedback in comments below!
Serves 2
[Per serving Calories 200, Fat 4g, Carbs 9g, Fiber 3g, Protein 1g]
Ingredients
1.5 cup poha (medium thickness)
1 medium potato, cubed
1 small onion, finely chopped
4 tbsp raw peanuts
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
6-8 fresh curry leaves
1 green chili, finely chopped
1 tsp turmeric powder
1 tsp sugar
1/2 lemon juice
Salt to taste
Coriander leaves, finely chopped (optional for garnishing)
Aloo bhujiya sev (optional as topping)
Method
Prep all the ingredients ahead of time. Peel off the potatoes and cut into small cubes. Also finely chop the onions and green chillies. Take Poha (flattened rice) in a strainer and rinse it thoroughly under running water. Remove excess water and set it aside for 5-10 minutes. Use your fingers to open up the Poha. If its still dry then sprinkle some water. Make sure not to over do this step, you want the Poha to be soft but still intact individually in pieces.
Heat oil in medium deep pan. Once hot, add mustard seeds and cumin seeds. Once the mustard seeds start fluttering, add curry leaves, finely chopped green chilies, and raw peanuts. Saute for few seconds. Add finely chopped onions and cook until translucent. Add cubed potatoes and cook for another 5-6 minutes over medium flame. When potatoes are cooked throughout, add turmeric, salt and mix thoroughly. Add Poha and mix it thoroughly. Cover the lid and cook for another 4-5 minutes. Add lemon juice and sugar. Mix thoroughly and your Poha is ready! Garnish Poha with coriander leaves (optional) and sev (optional), prior serving. Serve the Poha with hot cup of chai for breakfast or snacks.
Notes – Poha tastes the best when served immediately after cooking it. However, you can serve this dish on room temperature, it would still taste good. It goes get little chewy as it gets cold, but you can simply sprinkle some water on the Poha and reheat for 30 seconds to get the best moist Poha again.
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