Poha Recipe – Instant Indian Breakfast
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Mom is making poha for evening nasta. It is so easy to make. and it takes hardly 10 minutes to make it.
poha is very famous in western side of India like in Gujarat and Maharashtra.
Poha (flattened rice)
(makes ~3 cups)
2-3 cups (when dry) (thick) Poha (flattened rice)
1 teaspoon mustard seeds
1-2 green chilies (chopped small) (or according to desired level of heat – can leave out if you prefer)
1 onion (small dice)
1 potato (small dice — use the waxy kind, i.e. red bliss, Yukon gold, eastern white. Avoid boiling potatoes, which don’t retain their shape once cooked)
1/2 cup peanuts or cashews
3/4 teaspoon turmeric
4-5 curry leaves
Salt to taste
1/2 cup fresh cilantro (chopped) for garnish
Fresh lemon (to squeeze at end)
Soak the Poha for 5 mins then drain in a colander (there’s a thick and a thin Poha – this recipe is for the thick Poha). Heat oil in a pan (Devesh uses a wok). Season with asafoetida, then mustard seeds. As soon as they crackle, add diced onion and green chilies. Fry until translucent.
In parallel, heat diced potatoes in microwave for ~2 minutes to partly cook them. Add turmeric and curry leaves to hot oil once onions are done. Add nuts. Add heated potatoes. Sauté until potatoes are done. Add Poha and salt and mix thoroughly. Cook for 3-4 minutes.
How to Make Poha – Instant Indian Breakfast