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Poha is flattened rice which is extremely easy to cook. It is one of India’s most popular breakfast (especially in North and western India). Flattened rice is tempered with spices and onions making it the perfect way to start the day. In Maharashtra, Poha is made with roasted peanuts and finely chopped onions which is slightly cooked to give that sweet taste while eating it, which is a must in authentic Maharashtrian Kanda Batata Poha (kanda means onions).
Poha is easy breakfast dish for weight loss. Poha is very low in calories. It has about 76.9% of carbohydrates and 23% fat, which makes it one of the most ideal choices for weight loss. Apart from this, it is rich in fiber and therefore leaves you feeling full for a longer time, curbs mid-meal cravings and helps avoid overeating. Its is an healthy alternative to breakfast cereals.
This breakfast recipe is very simple in making but yet took me several trials to make the authentic tasting poha. As I kept making it for my family i hovered through the internet looking for the recipe which tasted as good as the poha that are sold on the street side and over the years, as I started making poha frequently for breakfast, I learned the little things which help in making the perfect poha!
The best poha I ever had was from a small stall in Alibhag. The seller offered a lemon slice and some sev on a tiny paper plate. The simplicity of this dish made it so much more flavorful. Strong "Chai" is the only beverage that pairs best with poha.
Serve: 4 Prep Time: 5 mins Cook Time: 15 mins Total Time: 20 mins
Ingredients:
2 1/2 cup Poha (Flatten Rice)
2 tbsp Peanut Oil/ Cooking Oil
2 medium Onion
2 tbsp Peanuts
2 medium Green Chili
1/2 tsp Mustard Seed (optional)
10 - 15 Curry Leaves
1/4 tsp Turmeric Powder
2 tsp Sugar
Salt to taste
Garnish:
Sev
Lemon Juice
Coriander
Let's get cooking
1. Add poha to a strainer, and rinse under running water until the water runs clear. Make sure all the poha is wet. Let it rest while you sauté the other ingredients
2. Heat a heavy bottom pan on medium-high heat. Add oil to the pan and let it heat.
3. Add the peanuts and sauté for 1-2 minutes while stirring continuously. When they are roasted, take out in a plate and set aside.
4. Add mustard seeds to the oil, and let them sizzle.
5. Add the curry leaves and green chili (cut the chillies medium size). While the frying the chillies sprinkle a pinch of salt on it as this gives the authentic maharashtrian flavour. Then add the diced onions and stir well. Sauté for a minute. Sprinkle little salt on the onion to make it translucent
6. Add turmeric and cook it until the raw smell of the powder goes. Then add sugar and poha to the pan. Mix gently, until all the poha gets the yellow turmeric color. Change to low heat and cover the pan for 2 minutes. This helps to heat the poha.
7. You can taste test, and adjust salt as needed. Garnish with cilantro leaves and any optional garnishes.
Serve it with a slice of lemon and sprinkle sev on top. This gives it a tangy and crunch flavor
Tips:
Before making poha, thoroughly wash the grains. Make sure you don't squeeze out all the water from the poha after washing it. Once washed place it in a bowl, as this helps the poha stay soft while cooking.
Never over wash the poha or it can get all mushy.
When cooking the poha, be very gentle with the ladle or you will end up breaking the poha.
If using potatoes, you have two options: boil them or cut them into little pieces and roast or fried them. Kids will like it and it will get a little more crunch from this.
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