Introducing the flavorful and heartwarming Indian breakfast delight – Poha. With its origins rooted in the vibrant streets of India, Poha has become a beloved morning staple across the nation and beyond. This delectable dish features flattened rice flakes, transformed into a tantalizing medley of textures and spices that awaken the taste buds and invigorate the senses.
A harmonious fusion of wholesome ingredients, Poha blends the softness of perfectly cooked potatoes, the sharpness of onions, and the zest of green chilies, all embraced by the aromatic embrace of curry leaves and traditional Indian spices. Each bite offers a symphony of flavors, with hints of mustard seeds and cumin, accompanied by a gentle touch of turmeric that imparts a warm golden glow to the dish.
Whether you seek a quick breakfast fix or wish to explore the richness of Indian cuisine, Poha emerges as the ideal choice – a delightful balance of taste and simplicity. Join us on this culinary journey, and allow the savory aroma and exquisite taste of Poha to transport you to the bustling streets of India, where the essence of this time-honored recipe continues to bring joy to families and friends gathering around the breakfast table.
1 cup Poha (flattened rice)
1 small onion, finely chopped
1 medium-sized potato, diced
1-2 green chilies, finely chopped (adjust according to your spice preference)
1/4 cup peanuts (optional)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
8-10 curry leaves
A pinch of asafoetida (hing)
1/2 teaspoon turmeric powder
1 tablespoon oil
Salt to taste
Fresh coriander leaves for garnishing
Lemon wedges for serving
Rinse the Poha in a colander under running water for a few seconds. Let it sit and drain excess water while you prepare the other ingredients.
Heat oil in a pan or a kadhai over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, asafoetida, and curry leaves. Stir for a few seconds until the spices release their aroma.
Add the chopped onions and green chilies. Sauté until the onions become translucent.
Now, add the diced potatoes and cook for a few minutes until they are slightly tender. You can cover the pan with a lid to speed up the cooking process.
If you are using peanuts, add them to the pan and sauté until they turn slightly brown.
Add turmeric powder and salt to the mixture. Mix everything well.
Gently fluff the drained Poha with a fork to separate the flakes. Add the fluffed Poha to the pan, and mix everything together until the Poha is evenly coated with the spices. Be careful not to break the Poha flakes.
Cook for a few more minutes until the Poha is heated through. You can cover the pan with a lid and let it steam for a minute or two.
Turn off the heat. Garnish the Poha with freshly chopped coriander leaves.
Serve the delicious Poha hot with lemon wedges on the side. Squeeze some lemon juice over the Poha before eating for a tangy taste.