Poha or flattened rice or beaten rice is a form of rice in which it is flattened into thin flakes. It is said to be originated in the Malwa region of Madhya Pradesh. It is very popular in India and is prepared in various ways. The most famous being the kanda (onion) poha. It is a perfect breakfast dish, very filing, tasty and healthy. It goes well with curd in the morning and a cup of Indian milk tea in evening. Personally I’m not a big fan of tea but with poha, you cannot say no, it’s just the perfect combination.
It is known by different names in different parts of India like Chivra, Aval, Avalakki, Pauwa, Poya etc. Today this post is about the Maharashtrian style of making poha . In this poha is soaked in water and fried lightly with mustard seed, curry leaves, onion and potatoes. We use salt, sugar and lemon juice to make it sweet and sour. The taste is really nice. In Rajasthan, we do not add sugar and add more chilli powder to make it little spicy. So, you can change the recipe to your liking. I am going to tell you how to make the Maharashtrian style sweet and sour poha.You can also try Khandvi, mc puff.
Recipe type: Breakfast, Snack
Time: 20 minutes
- 5 cups Poha/Beaten rice
- 1 Medium potato (cut in ¼ inch cubes)
- 1 cup Chopped onion
- 2 tbsp. Peanuts (mung fali)
- 3 tsp Lemon juice
- 10-12 Curry leaves
- 1/2tsp Mustard seeds
- ¼ tsp Chana dal and Urad dal
- 1 Small tomato deseeded and chopped
- 2tsp Chopped green chilly
- 1tsp Sugar
- 1tsp Salt
- 1/4tsp Turmeric powder
- 1/4tsp Red chilly powder
- 2tbs Coriander leaves
- 1/2 tsp Mint powder
- 2tbs 0 no. sev (to garnish)
- 2tbs Oil
- First of all wash poha in water with help of a sieve (chalni) and then soak it in water for 2 minutes and strain the water.
- Now put oil in skillet (kadhai), add peanuts to it and fry till they are cooked. The outer covering will become darker in color. Take these out when cooked.
- In the same skillet, put mustard seeds, chana dal, urad dal and curry leaves, Sauté for a minute.
- When mustard seeds start spluttering, add onions, sauté for a minute and add potatoes.
- Mix and cook till potatoes become tender.
- Meanwhile take poha in a bowl, add red chili, turmeric, salt, sugar, tomato, green chilli, lemon juice, half of coriander leaves, mint powder and mix all lightly.
- When potatoes are tender add poha mixture to it and mix it lightly so that poha does not break.
- Cook covered for 2 minutes on low flame. Switch off the gas.
- Take out poha in a plate, garnish with coriander leaves, fried peanuts and sev, sprinkle chaat masala if you like and serve.
Let’s start with the visual Maharashtrian Poha recipe
- Prepare all the ingredients
2. Wash poha in running water with a sieve and soak in water for 2 minutes then strain it.
3. Take a skillet, put oil and peanuts, fry them and take out.
4. In the same pan, add mustard seeds, curry leaves, chana dal and urad dal.
5. When mustard seeds start spluttering, add onion, sauté for a minute, add potatoes and cook till they become tender. At this stage, you can add chopped veggies and peas if you want.(P.S. Matar poha tastes amazing)
6. Prepare the poha mixture by adding all spices, tomato, green chili, lemon juice and half coriander leaves. Mix it well with light hands.
7. Add this mixture to the potatoes and mix, cook for 2 minutes on low flame covered.
8. Serve hot and garnish with coriander leaves, fried peanuts and sev. You can sprinkle chaat masala if you want. Serve with a bowl of curd or a cup of tea.
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