When it comes to breakfast, poha rules supreme! This recipe I am posting is mainly based on my mommy’s, with a few additions I picked up during trips to villages in Maharashtra. There are quite a lot of variations of this dish, like in Pune kanda(onion) poha is common while in some parts of MP, boiled green peas are added. I am posting the recipe that I use daily and you can customize it to your own taste.
Poha for breakfast (Serves 2)
Ingredients:
- Poha (Beaten rice), medium thickness variety – 2 fistfuls
- Potato – 1 medium
- Onion – 1 large
- Green chillies – 2
- Coriander leaves – 1 tbsp, finely chopped
- Curry leaves – 5
- Lemon – 1
- Sesame seeds – 1tsp
- Peanuts – 1 tbsp
- Sugar – 1 tsp (optional)
- Mustard seeds – 1 tsp
- Turmeric powder – 1 tsp
- Asafoetida – 1 pinch
- Salt to taste
- Oil – 2 tbsp
Method of preparation:
Take a large bowl and soak the poha in water. Gently wash the poha and drain all the water immediately. While the poha softens, peel and finely chop the potato into 1/2 cm cubes. Finely chop the onion and green chillies. Dry roast the peanuts, remove the hull and split them into halves. Alternatively, you can also use the ready made split peanuts available in the market. Heat the oil in a thick bottomed kadhai. Add mustard seeds, sesame seeds, peanuts, asafoetida, green chillies, curry leaves, turmeric powder and stir for half a minute. Then add the chopped onions and potato. Add proportionate salt and close it with a lid. Pour a little water over the lid and let it simmer on slow flame for 7-10 minutes. Check if the potatoes have been cooked properly. Once cooked, add the poha, salt, sugar if you like and again close the lid and let it simmer. After a couple of minutes, switch off the flame, squeeze the lemon juice and add the chopped coriander leaves. You can serve it with pickle or chutney of your choice. You can also garnish the poha with sev or bhujia.
Hi,
I love poha and an glad I stopped by at your vegetarian blog.
Regards
Wangi Pohe, Kande pohe, Batata Pohe , Dadpe pohe, do you know like dialect, the recipy or rather style of pohe preparations keeps on varies from region to region. You should eat pohe with khobare perelele or with sev on top as per Indori style.
Hey
Poha for breakfast – nice presentation. loved the color which gives a very appetizing feel. Chk out another innovative recipe using poha here given by Chitvish:
http://www.indusladies.com/forums/12640-post132.html
[...] Cooking Happy Bumble Bee My Creative Ideas Ghar ka Khana Aayi’s Recipes Anna Parabrahma Vegetarian Delight food Onion poha pohe ratala ratalyache pohe RECIPES rice Sweet Potato vegan food, Onion, poha, [...]
Nice job with the poha…
A little tip from an amateur…
I personally drizzle (generously) water over the poha on a sieve and let it be there for a while. This way it does not accumulate water and become soggy.
Once they are damp (but not wet), I mix turmeric, (some sugar- gujarati effect), salt and red chillie if needed right on the seive. Doing this enables them mix with the masala uniformly without getting stuck together and forming lumps…
just my 2 cents !!
-Prinks
Hi,
Like your recipes and photos. I have a recipe blog too. Check out my recipe blog
Kande Pohe
Great recipe! I tried and it turned out pretty well, actually tried prinks version coz I hav connection from indore and prefer little sweet type. Still a good recipe. Thanks!
Glad it turned out good. Poha’s my all time favourite breakfast.
hello there,, i dunno if its in ur knowledge,,ths pic is also used in another blog
just thought of telling it to u
hey thanks for letting me know. i have moved on to a new site blinkandmiss.com and imported all food posts there. if you have seen this pic elsewhere please do let me know. thanks.