Poha

Poha, a simple flattened rice flakes dish, is traditionally prepared for breakfast in Western India and is extremely popular as a snack in other parts of India also. It is known as Chivda in Maharashtra , Pauva No Chevdo in Gujarat and in Bengal, it is known as Chire and transforms itself into a tea time favorite called Chire Bhaja, where it is crisply fried with peanuts and spices . This dish is even mentioned in ancient mythology and takes us back to the story of Krishna and his friend Sudama. The moment it reached South India, people took this ingredient to their hearts which is known as Aval in Tamil Nadu and converted it into many mouth watering dishes like Puli Aval (Tamarind based), Chakkarai or Vella Aval (Sweetened with sugar or jaggery), Milagu aval (Pepper Aval), Aval upma (Savory porridge) and many more. This recipe follows the traditional way it is prepared in Maharashtrian homes and is lovingly called as Kanda-Poha or Onion Poha.

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Ingredients

• Poha (Flattened Rice flakes) 200 gms

• Ghee or any Neutral Oil 20 ml

• Mustard seeds 5 gms

• Curry leaves 5 gms

• Green chillies chopped 5 gms

• Onions chopped 60 gms

• Potatoes boiled and diced 30 gms

• Peanuts (with skin) 25 gms

• Coriander leaves chopped 10 gms

• Turmeric powder 5 gms

• Sugar 5 gms

• Salt to taste

• Lemon juice 8 ml

• Crispy sev (for garnish)

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Directions

• Wash Poha a couple of times in cold water and strain to remove excess water. Keeping too much water in the poha will make it mushy. So be careful while washing. Keep aside and mix well using your fingers to separate each poha flakes.
• Heat the ghee/oil in a pan. Add the peanuts and roast in slow flame till golden in color. Keep aside.
• In the same pan, heat the ghee/oil and add mustard seeds. When they start to splutter, add turmeric powder, curry leaves, chopped green chillies, chopped onions and sauté. Cook till translucent. Add the boiled and diced potatoes, roasted peanuts and continue sautéing.
• Reduce the flame and add the strained poha to it. Season with salt, sugar and lemon juice.
• Mix well in slow flame. Check for seasoning. Add chopped coriander leaves and serve hot topped with some chopped raw onions and crispy sev.

Chef’s Twist :-

Add vegetables like carrots, green peppers, green peas etc. for a complete meal.