Aloo Poha
Aloo Poha is a quick and easy breakfast or snack dish made using flattened rice, onions and potatoes
Ingredients
- 1.5 cup Flattened Rice or Poha Medium thick variety
- 1 large Potato
- 1 large Onion
- 2 Green Chillies
- 1 tsp Cumin or Jeera
- 2 tbsp Groundnuts
- ¼ tsp Asafoetida
- 2 tbsp Coriander Leaves Chopped
- Juice of half Lime
- 2 tbsp Oil
- 1 tsp Sugar
- Salt to Taste
Instructions
- Wash and peel the potatoes and chop in medium size. Boil the chopped potatoes in water along with some salt till it is just cooked. Drain the water and keep aside.
- Wash the poha once or twice and soak poha in water for just some 30 seconds and drain well using a colander. Mix sugar and salt and let it rest for 4 to 5 minutes. Sprinkle more water if poha becomes dry.
- In a pan or kadai heat 2 tablespoons of oil and add groundnuts, jeera and slit green chillies. Let the peanuts get slightly roasted. Add asafoetida.
- Now add 1 large onion which has been roughly chopped and sauté on medium flame till the onions turn pink.
- Next add the boiled potatoes and some turmeric powder. Mix well and let it cook for 1 or 2 minutes.
- Add the soaked poha and gently mix.
- Sprinkle little water and cover and cook on low to medium flame for around 2 minutes.
- Finally add some chopped fresh coriander leaves and juice of half lime. Serve hot garnished with some raw onions and bhujiya sev.
Notes
- Soak poha in water just for 30 seconds and drain in colander immediately. If you soak for long, poha could become mushy.
- Sugar is the secret ingredient here which gives that perfect balance of taste.
- Adding the salt and sugar in poha before cooking makes it easy to mix and also better absorption.
- You could also use some mustard seeds and curry leaves in the tempering if you wish.
- Sprinkle water only as required and be gentle in mixing the poha.
- Covering and cooking the poha on medium flame helps in making the poha puffy and light.
- Fresh lime juice and coriander leaves elevates the taste of the dish, so try not to avoid these ingredients.