Poha is a popular vegetarian breakfast from Maharashtra State in India, made from flattened rice, herbs and spices. Poha is a staple breakfast in my home.
- Poha (Rice Flakes) – Thick quality – 600 gms.
- Pyaz (Onion) – 3 medium size. Finely chopped.
- Dhaniya (Coriander) Leaves – Half cup. Finely chopped.
- Shengdana (Groundnuts) – Half cup. Soaked in water for at least 30 minutes.
- Kadipatta (Fresh Curry Leaves) – 15 leaves.
- Jeera (Cumin Seeds) – One tsp.
- Rai (Mustard Seeds) – One tsp.
- Hari Mirchi (Green Chili) – 4 to 5 medium size. Finely chopped.
- Salt to taste.
- Haldi (Turmeric) powder – Half tsp.
- Chini (Sugar) – Half tsp.
- Nariyal (Fresh Coconut) – 5 tbs freshly grated.
- Nimboo (Fresh Lime) – One small size.
- Extra Virgin Olive Oil – 5 tbs. If you want, you can use any cooking oil instead of Olive oil.
- Take a large strainer and rinse the Poha 2 to 3 time under running water. Strain all the water out. Place this washed Poha in a large plate or bowl and spread it evenly. Keep this plate under the fan to dry up for 30 minutes. Gently stir it once in 30 minutes.
- After the Poha is dried a bit, add haldi powder, sugar and salt to taste in to this, mix it properly, and leave it for 5 to 10 minutes.
- Take a deep kadai or wok. Add extra virgin olive oil and heat it up.
- After the oil is hot, add rai and jeera. Allow it to crackle.
- Then add finely chopped hari mirchi and fry it for half a minute.
- Add kadipatta leaves and stir it for few seconds.
- Add finely chopped pyaz (onion) in to the kadai. Stir it properly.
- Add soaked Shengdana (strain the water out) in to the kadai. Stir it properly.
- Fry the pyaz on high flame until it becomes translucent.
- Then add Poha (mixed with haldi, chini and salt) in to the kadai. Mix it very gently so that the Poha does not become mashie.
- After Poha is added this dish do not take much time to cook.
- Cover it with a lid. Reduce the flame to slow to medium and cook it for 2 to 3 minutes.
- After 2 to 3 minutes, remove the lid, add finely chopped dhaniya leaves, and mix it well.
- Turn off the flame.
- Again cover it with a lid and leave it for a minutes of so.
- Poha is ready to be served.
- Sprinkle some grated fresh Nariyal, squeeze half the lime juice, garnish it with chopped dhaniya leaves and serve hot Poha.
- Happy Eating.