Recipe for Poha
Poha is flattened parboiled rice. It comes in many varieties and is available in Indian shops in different forms depending on the degree of flattening. The variety that is flattened very little is called Mota Poha ( Thick Poha), and the one that is flattened the least is Patla Poha ( thin Poha). There is a variety that falls between the two, which is called medium Poha. Poha is used in many recipes, from breakfast to desserts to crispy snacks.
The recipe that I am sharing today is the one that is cooked for a short amount of time and is usually eaten for breakfast or as an evening snack. For this medium Poha works best. This recipe is most commonly followed in Maharashtra, which includes well-known cities like Mumbai and Pune, and is popularly known as Kanda Poha, which means Poha with onions. It is named so because of the generous quantity of onion added to the Poha, which gives Poha its unique taste.
So, let’s start:
Ingredients needed to make Poha:
- Medium Poha: 3 Cups, soaked in about 1 cup of water for about 5 minutes.
- Onion: 2 medium-sized, finely chopped
- Peanuts: 1/2 cup
- Potato: 1 large, diced
- Oil: About two tablespoons
- Cumin seeds/mustard seeds: 1 teaspoon
- Asafoetida: 1/4 teaspoon
- Green chilies: 2-3 finely chopped
- Dry red Chilies: 2-3
- Curry leaves: 8-10
- Turmeric Powder: 1/2 teaspoon
- Salt: 2 teaspoons
- Sugar: 1 teaspoon
- Lemon Juice: from 1 lemon
- Fresh Coriander leaves: for garnishing
Method for making Poha:
- Heat oil in a pan.
- Fry the potatoes on medium heat and take them out when fully cooked and slightly crispy.
- In the same pan and with the leftover oil, fry the peanuts on low to medium heat and take them out too, when crunchy.
- In the same pan, add a little extra oil if needed. Fry cumin seeds, asafoetida, green chilies, curry leaves, and dry red chilies on medium heat for about a minute.
- Now add onions and fry on medium heat till they turn translucent. Add turmeric powder.
- Now add the soaked Poha. Mix well. Add the fried potatoes and peanuts and mix.
- Now add salt, sugar, and lime juice. Mix and garnish with fresh coriander leaves.
Some additional Notes:
- Although I have used medium Poha for this recipe, thick Poha can also be used. If you use thick Poha, soak 3 cups Poha in 2 cups water.
- Poha should always be made on medium heat. Poha tends to stick to the base of the pan. If the heat is kept high, it will stick, and those parts will become crispy. We don’t want that. The final texture should be soft.
- I have added lemon juice at the end, but if you prefer, you can skip it in the cooking process. Instead, you can serve Poha with a lemon wedge, and each person can squeeze as much or as little lemon juice as they want on their Poha.
- You can also garnish Poha with grated fresh coconut. It gives a nice touch.
Read other recipes from my kitchen here.
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