Poha is the most favorite and common dish made for breakfast in many parts of India. It also known as flattened rice . In every region poha tastes different because of the way poha is prepared and the ingredients used. It is easy to make, require less time & ingredients, yet delicious.
How to make tasty Poha recipe
Today I’m going to share the recipe of poha in Maharastrian style with a twist. Instead of regular poha I’m using brown rice poha, giving a more healthy touch.
Also try my other recipes for breakfast,
4 Easy ways to make namkeen and spicy parathas
Broccoli cheese sandwich
Ingredients:
- Brown Rice poha – 1 cup (soaked for 30 mins)
- Onion (chopped) – ½ cup
- Green chilli – 2-4 chopped finely
- Curry leaves – 8-10
- Peanut/groundnut – ¼ cup
- Oil – 1 tbsp
- Turmeric powder – 1 tsp
- Salt – to taste
- Cumin/jeera – 1 tsp
- Saunf/ fennel – 1 tsp
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Method:
- Since brown rice poha is thicker than the regular poha, it has to be soaked with enough water ( water should be more than double the quantity of poha since the poha becomes double the size after soaking) for 30 mins. Check if the poha is soaked properly by pressing the flake, if it feels softer, then its done. If it feels little bit hard let it soak for more 10 mins. One advantage of this poha over regular poha is, it doesn’t break if it is soaked for more time. Now take out the poha from water by squeezing gently between the palms, to remove the extra water.
- Heat oil in a kadhai.
- Add peanut/groundnut and sauté. Take care that the oil should not be too hot, otherwise groundnuts will get burn as soon as it is added in the oil. Sauté groundnuts till it becomes pink.
- Add cumin/jeera, green chilli & curry leaves. Let the green chilli get cook. If you want it less spicy then cook the green chilli for few seconds.
- To this add chopped onion & saunf. Sauté till onion is soft.
- Add turmeric powder.
- Add poha & salt, mix it gently & thoroughly so that turmeric & salt gets properly & evenly mixed over the poha.
- Cover with lid. Let it cook for 5 min.
- Garnish with chopped coriander.
- Serve hot.
