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
- Thick Poha or Jada Poha – 1.25 Cup
- Potato – 1 Large
- Peanuts – 1/3 Cup
- Green Chillies – 3 or 4
- Mustard Seeds – 1 tsp
- Cumin Seeds – 1 tsp
- Turmeric – 1/2 tsp
- Asafoetida – A Large Pinch
- Curry Leaves – A Few
- Oil – 2 tbsp
- Salt to Taste
To Soak the Poha
- Dissolve 1 tsp salt in 3 cups of water.
- Add the poha to the salt water and let it soak for 1 minute.
- Using a colander, immediately drain all the water.
- Let the poha remain in the colander for about an hour so that all water drains out.
To Make the Poha
- Peel and cut the potatoes into 1/2″ cubes.
- Cut the green chillies in halves.
- In a wok, heat the oil.
- Add the peanuts and deep-fry till they are golden brown.
- Remove the peanuts and set aside.
- To the same oil, add the potato pieces.
- Fry till they are golden brown.
- Remove the potato pieces and set aside.
- To the same oil, add the mustard seeds.
- When the mustard seeds start to splutter, add the cumin seeds, green chillies and curry leaves.
- Stir-fry for a few seconds.
- Add turmeric powder, asafoetida, fried potato pieces and peanuts to the oil.
- Stir-fry for a few seconds.
- Add the soaked poha and mix well.
- 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.
Delicious!
Awesome….
Wow…different types of Poha…many varieties…all delicous !!
Thank you, Swati. Variety is the spice of life!
Very light and easy to make too 🙂 Looking yum
I made this last night and just enjoyed it!
🙂 🙂
From where I can precure greenpeppercorn I m staying in Rajkot Gujarat previously when we residence Kalyan Maharashtra we can get fresh from Bhuleswar veg. Market every Jan n Feb month but in gujrat we don’t know where we can get. Lathia
I am afraid I do not know.