Poha
Poha is a light, nutritious, and easy-to-make Indian breakfast dish made from flattened rice (poha). Originating from Maharashtra, it’s popular across India with regional variations. Poha is mildly spiced and flavored with curry leaves, turmeric, and a hint of lemon. Here’s a basic recipe:
Ingredients
- 1 cup poha (flattened rice) (thick variety works best)
- 1 medium onion, finely chopped
- 1-2 green chilies, chopped
- 1/2 tsp mustard seeds
- 8-10 curry leaves
- 1/4 tsp turmeric powder
- 1/2 tsp sugar (optional)
- Salt to taste
- 1 small potato, peeled and diced (optional)
- 1/4 cup peanuts (optional, for crunch)
- 1-2 tbsp oil
- 1 tbsp lemon juice
- Fresh coriander leaves, chopped for garnish
Instructions
- Prepare the Poha:
- Rinse poha under running water in a sieve for 1-2 minutes until it softens slightly, but don’t let it get mushy. Set it aside to drain completely.
- Sprinkle salt and sugar over the rinsed poha, mix gently, and keep aside.
- Cook the Tempering:
- Heat oil in a pan over medium heat. Add peanuts and fry until they’re golden and crispy, then set aside.
- In the same pan, add mustard seeds and let them splutter.
- Add curry leaves and green chilies, and sauté briefly.
- Add chopped onions (and diced potatoes if using) and cook until onions are translucent and potatoes are tender.
- Add Spices and Poha:
- Add turmeric powder to the pan and mix well.
- Gently add the rinsed and seasoned poha and mix everything together, being careful not to break the poha.
- Cover and cook for 3-4 minutes on low heat to allow the flavors to blend.
- Finish and Serve:
- Turn off the heat, add lemon juice, and mix gently.
- Garnish with fresh coriander leaves and the fried peanuts.
Serve
Serve the poha warm, topped with extra lemon wedges and garnished with fresh coriander or sev (optional).
Let me know if you’d like more variations, like adding veggies or specific spices!