In the market, two kinds of poha are available. The thick variety and the thin variety. You can use thin or thick poha for making this dish except that the soaking time varies. I prefer the thick variety as it retains its shape after soaking. The thin variety kind of becomes crumbly and mushy, which I don’t prefer.
In Maharashtra, this is a street food. We would see many vendors serving poha in the wee hours of the morning. Usually they serve it along with a tarri which is a liquid gravy which is made extremely spicy and a piece of tomato. This is also called tarri poha.
Aloo Poha | Kanda Batata Poha | Onion Potato Poha
4
servings15
minutes20
minutesIngredients
4 cups poha or flattened rice,
2 medium sized potatoes, cut into small cubes,
2 medium sized onions, finely chopped,
1/2 cup peanuts,
3-4 green chillies, finely chopped,
8-10 curry leaves,
1 tsp cumin seeds,
Juice of one lime,
1 tsp sugar,
Salt as per taste,
2 tbsp oil
Method
- Wash the poha (flattened rice) in a vessels and drain out the water completely. Allow it rest while you get on with the rest of the preparation.
- Heat oil in a pan and roast the peanuts and set it aside.
- In the same oil, add cumin seeds and once they splutter, add the onions, green chillies, and curry leaves and fry until it becomes translucent.
- Add the potatoes, turmeric powder, enough salt for the potatoes, and mix well. Cover and cook until potatoes are done.
- Add the puffed up flattened rice and mix well. Add sugar, lemon juice and adjust the salt. Mix well and cover for 5 mins.
- Garnish with green coriander and peanuts.
- Serve hot topped with sev.
Serve this easy peasy breakfast recipe along with a hot cup of Adrak Wali Chai or Coffee.
Often freshly grated coconut, pomegranate, and/or various types of Sev are used as garnishing. Finely chopped onions can be added to serve it just like the roadside stalls in the wee hours of the morning in many parts of Maharashtra
it is all of all time fav bfast variety at my home:)
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