Poha (Flattened or Beaten Rice)

During school days, Saturday was the most awaited day because that was the ‘DAY’ when mummy gave poha in my tiffin box. My favorite!!!

It’s a healthy (since less oily), tasty and quick snack for anytime of the day. Poha can be made in a variety of ways like onion poha, potato poha etc. During summers, when raw mangoes are available I make it a point to add finely chopped raw mangoes to the poha. It gives a nice taste.

Let us start cooking!!!

Ingredients:
Poha (flattened rice): 1 cup
Onion: 1 medium finely chopped
Tomato: 1 medium finely chopped
Turmeric powder: ¼ tsp
Coriander Powder: 1 tsp
Asafetida: a pinch
Mustard seeds: 1 tsp
Peanuts: 2 tbsp
Curry leaves: 9-10
Green chilli: 1 de-seeded and finely chopped
Sugar: ½ tbsp or as required
Oil: 1 tbsp
Lemon juice: 1 tsp
Coriander leaves: 1 tbsp finely chopped
Salt as per taste

Method:
1. Take poha in a colander and rinse in water till they turn soft. Press one poha grain between the tips of your finger. If it gets mashed easily it means the poha is soft enough to be cooked.
2. Add salt, turmeric powder, coriander powder and sugar to the poha and gently mix.

3. In a pan heat oil. Add asafetida, and mustard seeds. Let them crackle. Now add and fry the peanuts.

4. Then add onions and sauté them till they become translucent.

5. Add curry leaves and green chilies and sauté for a few seconds.

6. Add the tomatoes. Give it a stir and immediately add the poha and stir.

7. Steam the covered poha for 2-3 minutes on a low flame. Then switch off the flame.
8. Let the poha remain covered for 1-2 minutes.
9. Now add lemon juice and coriander leaves.
10. Serve it hot. As an optional garnish you can sprinkle a few pomegranate pearls and spicy namkeen (sev).

Tips:
1. Always use thick poha. Thin poha usually gets mushy.
2. You can add peas also.
3. Always check the softness of poha before cooking.

See you soon with a new recipe till then Happy Cooking!!!