Poha

  Poha is a savoury dish made of beaten rice, flavoured by turmeric powder, garam masala and green chillies and with the goodness of veggies. Top it with aaloo bhujia, and you are ready to drool. Before, we used to consume beaten rice along with milk and jaggery. But after Lakshmi Vishwanath gave me the recipe for this healthy poha, I switched sides. Though milk and jaggery was a good option, this poha is way healthier and tastier. And not to forget, can be packed for school.

Poha is gluten free, and so can be consumed by those allergic to wheat products. It is a rich source of vitamin b, carbs and protiens. It is a great source of energy as it is rice based. The peanuts are a good source of antioxidants. I have added only limited veggies. You have a vast variety to choose from- carrots, cucumber, peas to name a few. My youngest kutty Hamsu is a very picky eater. I can pack rice for her only once in a week. When I give poha, she doesn’t even realize that it is made of rice. And I am also happy that I have given something filling for school. Don’t forget to add aaloo bhujia or sev for a crunch factor. Happy eating!

Preparation time: 10 minutes| Cooking time: 15 minutes
Cuisine: Indian| Course: main

Ingredients:

Poha (beaten rice) - 1 cup

Onion- 1

Tomato- 1

Potato- 1

Green chili-2

Curry leaves- a few

Grated ginger- 1 tsp

Garam masala- 1 tsp

Turmeric powder- ¼ tsp

Salt- as needed

Oil- 1 tblsp

Mustard seeds- ¼ tsp

Cumin seeds- ¼ tsp

Saunf- ¼ tsp

Method:

1.       Take poha in a vessel and add water till it immerses.

2.       The poha will absorb the water and become soft in few minutes. Keep it aside.

3.       Heat oil in a kadai. Add mustard seeds, cumin seeds and saunf. When it splutters add ground nuts. Fry well.

4.       Now add curry leaves and slit green chilies. Then add onion and grated ginger. Mix well until onion turns pink in colour.

5.       Then add tomato and mix well.

6.       Add finely cut potatoes. Add garam masala, turmeric powder and salt. Mix everything and cook on low flame until veggies are cooked. Sprinkle a little water if needed.

7.       Now add the soaked poha and mix well. Keep in low flame for few minutes so that the masal blends well with poha.

8.       Switch off flame and garnish with coriander leaves.

9.       While serving top it with aaloo bhujia or corn mixture.

Notes:

·       Use water appropriately or else poha might become soggy. That is use water just till it immerses poha.

·       You can add other veggies of your choice along with potatoes.

Step by step pictures

take poha in a vessel and add water till it immerses.

poha will absorb the water and become soft.

heat oil in a kadai.

add mustard seeds, cumin seeds and saunf.

when it splutters add groundnuts and fry well.

add curry leaves and slit green chili

then add finely cut onion and grated ginger.

stir for few minutes

then add tomato and potatoes. 

now add turmeric powder, garam masala and salt.

fry until raw smell leaves and veggies are cooked

sprinkle a little water if needed.

add the soaked poha 

mix it gently and keep in low flame 

for few minutes, so that the masalablends with the poha

switch off and garnish with coriander leaves.

sprinkle aaloo bujhia on top, while serving.