Poha is the patent breakfast for people like me who are from Indore. On a bright clear day there is nothing that can serve you better than Poha for breakfast. On a rainy or a windy day my soul just craves for a plate of hot Poha with a dash of lime and a fist full of Ratlami Sev… If I get this I am a happy soul…
According to me making Poha is an art in itself. Everyone makes it but only a few are able to achieve the authentic taste. I learned these from my mother and I bet you will love them.
Poha serves for a great and subtle breakfast. Its not too light and not too heavy, it’s just about perfect.
Jalebi is a great company for Poha and also crispy onion bhajji (onion fritters).
Enjoy them hot with a hot cup of tea… (any other beverage just doesn’t seem right!)
Here’s the recipe…
Poha: 2 cups
Onion, chopped finely: 1 big
Green Chilli, chopped finely: 5-6
Potato, peeled and diced: 1 big
Groundnut: 3/4 cup (optional)
Fennel Seeds: 1 tsp
Cumin Seeds: 1 tbsp
Mustard Seeds: 1 tbsp
Curry Leaves: 2-3 stems
Sugar: 1 tsp
Salt: As per taste
Turmeric Powder: 3/4 tsp
Fresh Coriander, chopped finely: For garnish
Ratlami Sev: Serve-along (I get them from Indore but you can use Haldiram’s Ratlami Sev)
1. Take Poha in a strainer and run tap water through it. Wash off nicely and keep them in the strainer only so that the excess water drained off.
2. After 5 minutes add some salt and sugar to Poha and mix nicely. Keep it aside.
3. Take some oil and fry the groundnuts and keep aside.
4. Take a wok and heat 2 tbsp oil and let it heat.
5. Add cumin seeds, mustard seeds and fennel seeds to it. Let them crack open and fry for 5 seconds.
6. Add washed curry leaves and stir gently.
7. Add green chillies and onion. Fry for 5 minutes or until onion becomes transparent.
8. Add diced potatoes and stir nicely. Cover lid and cook till the potato becomes tender.
9. Add salt and turmeric powder and stir gently.
10. Add Poha and again mix nicely. Cover lid and cook for 5-8 minutes.
11. Add fried groundnuts and garnish with chopped coriander or coriander leaves.
12. Serve along with Ratlami sev.
1. Groundnuts can be served separately also. If you want you can add them after the potato are done.
2. Grated coconut and finely chopped onion can also be used as garnish.
3. Potato can be avoided completely.
I have linked this recipe to Fabulous Feast Friday