POHA (Flatten Rice)

I grew up in North Indian household where breakfasts were usually paratha, poori or sandwiches. Poha was once in a month affair. As I moved to Pune (Maharashtra) we regularly used to get it in my hostel. No judgement please but I never liked it much. I mean I know its super healthy breakfast and all. Lets just say my hostel chef didn’t make it very well. But some people can be really, a big fan of it and one such person is my husband. He can eat poha 3-4 times a week without any complaints. So, since I got married I eat poha atleast once a week. Usually our Fridays are poha day(Friday & Saturday is weekend in Dubai) & since I also have to eat it, I have twisted the recipe a bit as per my likings.

Best Poha that I have had is Indori poha (Poha in Indore). It steamed poha with no oil. Do try if you ever happen to be in Indore.

 

Prep Time: 10 Mins

Cooking Time: 10 mins
Recipe Level: Easy
Spice Level: Low to Medium
Serves: 2 People
Shelf Life: Best to have fresh
Serving Suggestion: Have as breakfast or evening snack with a cup of Tea

Dietary: Vegetarian, Vegan, Healthy

 

UTENSILS:

1 Pan

1 Colander

 

 

INGREDIENTS

 1 cup Thick Poha/ Flattened Rice

½ cup small diced Onion

½ cup Sweet Corn

½ cup Parboiled Green Peas

1 Chilli diagonally cut

5-6 Curry leaves

1 Lemon

8-10 roasted Peanuts

Chopped Coriander for garnish

1tbsp Vegetable Oil

 

SPICES

1 tbsp Mustard seeds

1 tsp Haldi/Turmeric Powder

1 tsp Red Chilli Powder (Adjust as per taste)

1 tbsp Salt (Adjust as per taste)

 

PREPARATION:

 SOAK POHA IN WATER – Wash Poha thoroughly in water & leave it in colander for 5-7 min. Add Haldi, ½ Tbsp salt, red Chilli Powder, ½ Lemon juice & leave poha

 

METHOD:

  1. Heat 1tbsp oil in a pan & add mustard seeds
  2. Once seeds start to crackle, add curry leaves, green chilli, onion, sweetcorn & parboiled green peas, ½ tbsp salt & let it cook for 1 min.
  3. Add Poha & mix it well so all spices are mixed for 1 min.
  4. Serve it on a plate & garnish with coriander, squeeze ½ lemon, pomegranate seeds & peanuts

Shweta’s notes:

  • No need to cook onion a lot to make it translucent. It tastes better when onion is not fully cooked & is crunchy.
  • You can garnish with Sev/Bhujiya.

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