India’s most popular breakfast, It is very easy to make, it requires almost no cooking,
You don’t need to cook it like any other grain.
Traditionally in the state of Maharasthra, it is known as “kanda poha” (kanda=onion).
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 2 servings
Flattened rice(Poha)-100 gm (2 cups)
Peanuts (moongfali/shingdana)-50 gm (1/2 cup)
Chopped onion-2 (medium)
Green chili (slit)-2 to 3
Lemon juice-2 tbsp
Curry leaves-15 to 17
Cumin seeds-1/2 tsp
Mustard seeds-1/2 tsp
Sugar-1/2 tsp (optional)
Turmeric powder-1/3 tsp
Salt to taste
Cooking oil-3 to 4 tbsp
Chopped coriander leaves
Aloo bhujiya/ sev for garnish
[Do not soak poha in water. Just gently wash them thoroughly under running water and place them in a strainer to drip away excess water.]
[If you don’t have a strainer, just sprinkle small amount of water over rice flakes and let them soak. Don’t use excess water. After soaking, poha should be moist but not wet.]
[Use medium thick rice flakes. Don’t use very thin rice flakes.]
1) Take poha in a large strainer.
2) Wash it 1-2 times by gently swifting them with your fingers under running water. Drain the excess water through a strainer.
3) Heat 2-tablespoons oil in a pan. Add mustard seeds; when they start to splutter, add cumin seeds, green chilies, curry leaves, peanuts and a pinch of asafoetida. Allow them to sizzle until chilies turn crisp for approx. 30-40 seconds.
4) Add chopped onions and sauté until onions turn translucent.
5) Add chopped potatoes and salt (add salt only for potatoes).
6) Mix well and cook covered until potatoes turn tender. This will take around 3-4 minutes.
7) Add turmeric powder.Mix well and cook for a minute.
8) Add soaked poha.Mix well.
Cook for 2-3 minutes. Add lemon juice, dry grated coconut and finely chopped coriander leaves.
9) Mix well and turn off the flame.
10) Add Aloo bhujiya at the top and serve.