Poha is a light breakfast and evening tea dish. This mouth-watering delight is popular all over India as a healthy snack option. Poha or Chiwda is made of rice flakes. When ready, it is a colorful mix of vegetables, roasted or fried peanuts, and rice flakes. Tastes best when served with aloo bhujia topping and a slight sprinkle of lemon juice!
- Poha (beaten rice) 1 cup
- Boiled peas 1 tablespoon
- Carrot, boiled and chopped 1 tablespoon
- Onion chopped 1 small
- Fried peanuts 1 tablespoon
- Potato, cut into small pieces and fried 1 small
- Turmeric powder ½ teaspoon
- Curry leaves 8 – 10
- Mustard seeds ½ teaspoon
- Chopped Coriander 1 tablespoon
- Dried mango powder (amchur) ½ teaspoon
- Red chili powder ½ teaspoon
- Cooking oil 1½ tablespoon
- Salt To taste
- Put the poha in a big sieve and wash it thoroughly with water. Keep aside for 10 minutes.
- Put oil in a non-stick shallow pan or wok (kadhai), as the oil gets heated add mustard seeds. Let them crackle, then add curry leaves.
- Add chopped onions and fry till light brown.
- Add spices, boiled and fried vegetables and peanuts. Toss gently to mix well.
- Now add 2 tbsp of water and mix.
- Add the soaked poha and toss well.
- Cook for two minutes on low heat. Remove and transfer to a serving dish. Garnish with coriander and serve hot.
Preparation Time: 25 minutes
Serves: 2 – 3