Poha Recipe (Indian Breakfast)

Name: Poha Recipe (Indian Breakfast)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 ½ cup Poha (1 ½ cups poha ((beaten rice flakes )(thick to medium flakes))); 1 piece Yellow Onion (1 medium yellow onion (finely chopped)); 2 pieces Green chiles (2 to 3 green chiles (slit or chopped)); 1 sprig Curry leaves (1 sprig curry leaves); 1 cup White Potatoes (1 medium white potato ((optional) cubed to ½ inch (or ½ cup mix veggies))) — optional; 1 ½ tbsp Vegetable Oil (1½ tablespoons vegetable oil); 3 tbsp Peanuts (3 to 4 tablespoons peanuts (or cashews)); ¾ tsp Mustard Seeds (¾ teaspoon mustard seeds); ¾ tsp Cumin Seeds (¾ teaspoon cumin seeds ((jeera))); 1 pinch Asafoetida (1 pinch hing ((asafoetida))); ¼ tsp Ground Turmeric (¼ teaspoon ground turmeric ((add more if needed for color))); ⅓ tsp Table Salt (⅓ teaspoon table salt ((adjust to taste))); ½ tsp Granulated Sugar (½ to 1 teaspoon granulated sugar ((optional))) — optional; 0 pinches Lemon Juice (Lemon juice as needed); 2 tbsp Coriander (2 tablespoons coriander leaves ( chopped))

25 minIndian

Servings2

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Ingredients

For 2 servings

Poha1 ½ cup · 1 ½ cups poha ((beaten rice flakes )(thick to medium flakes))
Yellow Onion1 piece · 1 medium yellow onion (finely chopped)
Green chiles2 pieces · 2 to 3 green chiles (slit or chopped)
Curry leaves1 sprig · 1 sprig curry leaves
White Potatoes1 cup · 1 medium white potato ((optional) cubed to ½ inch (or ½ cup mix veggies)) · optional
Vegetable Oil1 ½ tbsp · 1½ tablespoons vegetable oil
Peanuts3 tbsp · 3 to 4 tablespoons peanuts (or cashews)
Mustard Seeds¾ tsp · ¾ teaspoon mustard seeds
Cumin Seeds¾ tsp · ¾ teaspoon cumin seeds ((jeera))
Asafoetida1 pinch · 1 pinch hing ((asafoetida))
Ground Turmeric¼ tsp · ¼ teaspoon ground turmeric ((add more if needed for color))
Table Salt⅓ tsp · ⅓ teaspoon table salt ((adjust to taste))
Granulated Sugar½ tsp · ½ to 1 teaspoon granulated sugar ((optional)) · optional
Lemon Juice0 pinches · Lemon juice as needed
Coriander2 tbsp · 2 tablespoons coriander leaves ( chopped)

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Steps

1To make poha, choose medium to thick flakes. Avoid thin flakes. Add them to a bowl or a strainer or colander.
2Pour 4 to 5 cups of water and rinse them quickly. Drain the water completely. I rinse them twice.
3Cover and set aside to soften. Meanwhile prepare the veggies.
4Press a few flakes of poha in between your thumb and forefinger, they should be soft & break easily. If they don't then sprinkle little water mix and cover.
5When they turn soft enough, add some sugar and salt. Run your fingers through the poha to break the lumps & spread salt.
6Heat a pan with oil and fry the peanuts on a medium heat until golden and crunchy.
7Remove the peanuts to a plate and set aside.
8To the same pan add mustard and cumin.
9When they begin to pop, add hing, onions, curry leaves and green chiles.
10Saute until the onions turn lightly pink.
11Optional - Add cubed potatoes or mix veggies and saute for a min. Cover and cook on a low heat until soft and cooked completely. If needed can sprinkle some water and cook. Once done, saute for another minute.
12Add turmeric and poha. Mix well and cover the pan.
13Cook on a very low heat until it turns hot. If you feel poha is too dry, you may sprinkle some water and continue to steam.
14Turn off the heat when poha has softened & become hot. Remove from heat. Taste test and add more salt if needed & squeeze lemon juice.
15Garnish poha with coriander leaves & roasted peanuts. You may top with sev or farsan or fresh coconut. Serve it hot.
16Add 2 cups of poha to a wide plate along with ½ cup fine chopped onions, 1 cup fresh grated coconut, ½ teaspoon salt, 1 teaspoon fine sugar and ¼ cup fine chopped coriander leaves.
17Squeeze the juice out of 1 medium lemon and mix all of them with your hand. You may optionally add 1 to 2 tbsps of coconut water or plain water to soften them little more.
18Cover and set aside for 5 minutes until they soften. Onions and coconut will release some moisture and make the dadpe pohe soft.
19After 5 minutes, pour 1 tablespoon oil to a small tadka pan and heat it.
20Add ¼ to ½ teaspoon mustard seeds, 2 sprigs of torn curry leaves, 1 to 2 chopped green chiles. Fry all of them until the curry leaves turn crisp.
21Then add a pinch of hing and 1/8 teaspoon of turmeric. Pour this to the flattened rice mixture so it absorbs all of the flavors.
22Meanwhile add peanuts to the same pan and roast them until golden and crunchy. Once done set these aside to cool.
23Mix the poha well and taste test. If needed add more salt and lemon juice. If the poha is not soft to your liking you may add more coconut water or plain water and mix.
24Garnish dadpe pohe with fried peanuts.