North Indian Style Poha with Deep Fried Potatoes and Peanuts – Sunday Morning Indulgence

We make the traditional Maharashtrian Kanda Pohe once every week for breakfast. If we are in a mood for something different, then I make the Vangi Pohe, Indori Poha or then Masala Poha.

Today, I made a North Indian Style Poha with Fried Potatoes and Peanuts that my sister-in-law makes; it made for a welcome change on this Sunday. 🙂

Serves: 4

Preparation Time: 1 Hour

Cooking Time: 20 Minutes

Ingredients

1. Thick Poha or Jada Poha – 1.25 Cup
2. Potato – 1 Large
3. Peanuts – 1/3 Cup
4. Green Chillies – 3 or 4
5. Mustard Seeds – 1 tsp
6. Cumin Seeds – 1 tsp
7. Turmeric – 1/2 tsp
8. Asafoetida – A Large Pinch
9. Curry Leaves – A Few
10. Oil – 2 tbsp
11. Salt to Taste

To Soak the Poha

1. Dissolve 1 tsp salt in 3 cups of water.
2. Add the poha to the salt water and let it soak for 1 minute.
3. Using a colander, immediately drain all the water.
4. Let the poha remain in the colander for about an hour so that all water drains out.

To Make the Poha

1. Peel and cut the potatoes into 1/2″ cubes.
2. Cut the green chillies in halves.
3. In a wok, heat the oil.
4. Add the peanuts and deep-fry till they are golden brown.
5. Remove the peanuts and set aside.
6. To the same oil, add the potato pieces.
7. Fry till they are golden brown.
8. Remove the potato pieces and set aside.
9. To the same oil, add the mustard seeds.
10. When the mustard seeds start to splutter, add the cumin seeds, green chillies and curry leaves.
11. Stir-fry for a few seconds.
12. Add turmeric powder, asafoetida, fried potato pieces and peanuts to the oil.
13. Stir-fry for a few seconds.
14. Add the soaked poha and mix well.
15. Serve immediately with a wedge of lemon.

Tips

• I find that soaking poha in salt water for 1 or 2 minutes and then draining it for 1 hour results in super soft and fluffy poha.
• Do not soak the poha for more than 1 or 2 minutes. If you do, you will have a lumpy mess on your hands.
• If you like your poha spicy, add some red chilli powder in step 12.

I am taking this recipe to the Virtual Vegan Linky Potluck #23.