Poha is one of India’s most popular breakfasts.
Originally native to Maharashtra in Western India, poha is a light fluffy dish made with flattened rice seasoned with onions, potatoes and warming spices.
- 1.5 cups poha ( flatten rice) 114 grams, use thick poha
- 1/4 teaspoon turmeric
- 1/2 teaspoon + 1/8 teaspoon salt divided, adjust to taste
- 2 teaspoons olive oil 10 ml
- 1/2 teaspoon mustard seeds
- 1.5 tablespoons raw peanuts
- 1 small red onion chopped
- 2 green chili chopped
- 10-12 curry leaves
- 1/4 teaspoon sugar optional
- 1/2 lemon juice
- To a strainer, add flattened rice (poha). Rinse it under running water until it turns soft.
- Add turmeric and 1/2 teaspoon salt to the poha and toss to combine.
- Heat oil in a pan on medium heat. add the mustard seeds and let them pop.
- Add the peanuts and sauté for a minute or two until they start turning brown.
- Add the chopped onion, green chili and curry leaves and cook for 2 minutes until the onions soften.
- Add in the rinsed poha and toss to combine.
- Taste test some poha and if it feels dry, sprinkle a little water all over.
- Cook for 1-2 minutes.
- Add the sugar (if using)
- Cover the pan with a lid and turn heat to low. Let it be like that for 2 minutes.
- Turn off the heat and squeeze in some fresh lemon juice.
- Serve in your coconut bowl.
Poha makes for a perfect snack and is loaded with probiotics and health benefits while being light and easy on the stomach.
Recipe by Melbourne Food Blogger: @mamtasfoodworld