Poha Recipes

POHA

Poha image

Poha is an easy and delicious Indian breakfast recipe popular in western and central Indian. Made with flattened rice, onion, potatoes, and seasoned with mild spices, curry leaves, peanuts and cilantro, this recipe also makes up for a quick mid-day snack.

Provided by Meeta Arora

Time 25m

Number Of Ingredients 17

Ingredients

2.5 cup Poha (flattened rice) (medium or thick )
2 tablespoon Oil (divided)
2 tablespoon Peanuts (raw, optional)
1/2 teaspoon Mustard Seeds (Rai) (optional )
1/2 teaspoon Cumin seeds (Jeera) (optional)
10-12 Curry Leaves (Kadi Patta)
2 Green Chili Pepper (diced, adjust to taste)
3/4 cup Onions (diced )
3/4 cup Potato (diced into 1/2-1 centimeter pieces)
1/4 teaspoon Ground Turmeric (Haldi powder)
1/2 teaspoon Salt (adjust to taste)
1/2 teaspoon Sugar (adjust to taste)
1 tablespoon Lime juice
1 tablespoon Cilantro leaves (Corainder) (chopped )
Sev (as needed, or bhujia )
Pomegranate seeds (as needed)
Coconut (freshly grated)

Steps:

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.
Heat a heavy bottom pan on medium-high heat. Add oil to the pan and let it heat.
(optional )Add the peanuts and saute for 1-2 minutes while stirring continuously. When they are roasted, take out in a plate and set aside.
Add cumin seeds, mustard seeds to the oil, and let them sizzle.
Add the curry leaves and green chili pepper. Then add the diced onions and stir well. Saute for a minute.
Add the diced potatoes. Mix well with the onions. Now cover the pan with a lid and cook on medium-low heat until the potatoes are cooked completely. Open lid and stir. Break a potato piece with the spatula to make sure it is cooked well. (It is important to cut the potatoes to small pieces so they cook quickly in 3-4 minutes)
Add turmeric, salt, 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.
Turn off heat and open the lid. Sprinkle lime juice, add back the roasted peanuts (if using).
You can taste test, and adjust salt as needed. Garnish with cilantro leaves and any optional garnishes.

Nutrition Facts : Calories 380 kcal, Carbohydrate 39 g, Protein 7 g, Fat 19 g, SaturatedFat 2 g, Sodium 901 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving

POHA

Poha image

Poha, or flattened rice pilaf, is a favorite to-go breakfast all over India, and it's popular homemade and also as a street food staple. The name refers to both the rice itself and the finished golden-hued cooked dish. The addition of peanuts makes this a textural delight, and adding the finishing touches of chutneys, sev (crispy noodles) and pomegranate seeds make it wonderfully flavorful and colorful as well.

Provided by Maneet Chauhan

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

2 1/2 cups poha (flattened rice), medium-cut
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 cup raw peanuts
1/2 teaspoon asafetida
2 to 3 sprigs curry leaves
2 Thai chiles, slit
1 red onion, sliced
2 russet potatoes, boiled, cooled, peeled and diced
1 cup frozen peas, thawed
1/2 teaspoon turmeric powder
1/4 teaspoon red chili powder
Kosher salt
2 tablespoon chopped cilantro
Juice of 1/2 lime
Sev (crispy snack noodles), for garnish
Lime wedges, for garnish
Pomegranate seeds, for garnish
Freshly grated coconut, for garnish
Mint chutney or Indian chutney, for serving

Steps:

Rinse the poha in cold water (do not soak). Set aside.
Heat a heavy bottom sauté pan over medium-high heat. Add the oil to the pan. When the oil is hot, add the cumin seeds and mustard seeds to the oil and let them dance. Add the peanuts and asafetida and cook, stirring. Add the curry leaves and Thai chiles. Add the onion and stir well. Cook until the onion begins to caramelize, about 10 minutes.
Add the diced potatoes and peas and cook, stirring, for a few minutes. Add the turmeric, red chili powder, poha and salt to taste to the pan. Mix gently until all the poha gets the yellow turmeric color. Add the cilantro and lime juice.
Garnish with sev, lime wedges, pomegranate seeds and coconut. Serve with mint chutney or Indian ketchup.

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