ABOUT POHA
Poha is a traditional authentic breakfast staple popular in Maharashtra. Poha is flattened rice that is steam cooked with onions, spices and herbs. The word "Poha" refers to the flattened rice itself and as well the dish made with it. These flattened rice flakes are also known as parched rice or beaten rice. They are considered to be nutritious and wholesome as they are got by minimally processing paddy. Poha is widely popular breakfast made throughtout India and is a very tasty dish. And flattened rice is used widely across India to make various types of dishes like Dosa, Idli, Upma, Chivda etc. Among the most commonly eaten is this dish i.e. Poha. Surprisingly there are numerous ways to make Poha.
Poha recipe takes just few minutes to put together and is perfect for breakfast, snack & even for a quick dinner. It can also be taken to work or school in lunch box. There are many ways to make Poha with onion, without onion and potato. This simple dish doesn't need any accompaniment but it is usually garnished with various ingredients like sev, fresh sliced coconut or raw onion. Whenever I feel there is a time crunch I usually resort to Poha Recipe and I'm glad that my Family loves it too.
TYPES OF POHA
There are two varieties of Poha. It is readily available in red and brown rice too. I'm using white rice Poha
1. Thick Poha: Thick Poha is usually preferred for this Poha Recipe that we are going to make, Upma, Idli and such recipes
2. Thin Poha: Thin Poha is paper thin suitable for sweets like Kesari, Sweet Poha etc.
POHA RECIPE METHODS
Kanda Poha - Kanda Poha is made with Poha and Onion, the recipe given below
Kanda Batata Poha - Kanda Batata Poha is made with Poha, Potato and Onion
Masala Poha - Masala Poha is made with Masala powders, tempered Onions and Veggies.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 2
INGREDIENTS :
• 1½ Cup Poha (Thick variety)
• 1 tbsp Cooking Oil
• 1 Medium Sized Onion finely Chopped
• 1-2 Green Chillies slitted
• 1/4 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• 1/2 tsp Garam Masala Powder
• 1/2 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 2 tbsp Peanuts
• 1 tbsp Coconut
• 1 tsp Lemon Juice
• 1 tbsp Coriander leaves
• Few Curry leaves
• Salt to taste
• Water as needed
HOW TO MAKE POHA
• Get all the ingredients ready.
• Clean 1½ cups poha and add them to a large strainer or bowl. Please note that to make non sticky poha, you will need to use thick flakes. If you use thin flakes then poha will turn mushy and sticky sticky after rinsing them.
• You have to be quick at this step as doing it slowly will make them too mushy and soggy. Rinse them well with clean filtered water. Drain the water completely. Repeat the rinse and drain the water completely. But if you feel they are turning too mushy after the first rinse then stop rinsing further and set aside.
• Add salt to taste. Mix it well toss for even mixing.
• Heat oil in a pan, add whole peanuts, roast until crisp. Transfer to a plate and keep it aside.
• In the same pan add mustard seeds let it splutter then and then add cumin seeds, let it crackle then add curry leaves and add slitted green chillies, give a quick saute.
• Now add chopped onion, saute until it turns transparent.
• Add soaked and softened poha and mix it well.
• Cook covered for 2 minutes on a low flame. If you feel its too dry you can sprinkle little water then cook covered.
• Now open the lid and stir in between to prevent burning, adjust salt at this stage and add a lil bit garam masala powder.
• Add roasted peanuts, coconut and coriander leaves, mix it all together.
• Take it off the heat. Taste and add more salt if needed. Add lemon juice and keep it covered until served.
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