A filling vegetarian rice dish, poha is an Indian staple that makes a delicious and nutritious breakfast or snack. The best part is it takes hardly any time to prepare. Here’s how to make yours the right way.
What you need for 4 bowls
- 600g of flattened rice (poha, red or white)
- 2 to 3 tablespoons of cooking oil
- 2 red onions, peeled and finely diced
- 50g of peanuts, shelled
- 2 to 4 green chillies, chopped
- 1 to 2 sprigs of curry leaves (around 20 to 25 leaves)
- 2 teaspoons of mustard seeds
- ½ teaspoon of ground turmeric
- 2 teaspoons of sugar
- Pinch of salt
What to do
1. The first step is to prepare the poha rice for the cooking process. Start by rinsing the rice in water until it softens. Poha is parboiled before flattening, so it shouldn’t take long until the grains easily mash between your fingers with no crunchiness. Next, gently mix in the ground turmeric, sugar, and salt.
2. Pour your peanuts into a cooking pan and dry fry at a medium-high heat for around 15 to 20 minutes or until they become crunchy. Set the peanuts aside.
3. Now, it’s time to cook the poha. Heat your cooking oil in the same pan you used to roast your peanuts. Add the mustard seeds and allow them to crackle.
4. Add your onions to the pan and sauté them for a few minutes. Next, add the green chillies and curry leaves, and continue sautéing until the onions become translucent.
5. Stir in your roasted peanuts. Then add your poha and turmeric and stir again.
6. Turn down the heat to low, cover the pan, and steam. Poha can overcook quickly, so only steam for 3 or so minutes, stirring halfway through.
7. Turn off the heat, let the dish sit for a few minutes, then serve hot.
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To add extra flavour to your poha, you can add a pinch of cumin seeds when you’re cooking the mustard seeds. You can also sprinkle with lemon juice and coriander to serve.