There are many preparations and recipes for Poha, or flattened rice. These dry flakes are used for various Indian snacks such as chivda or in desserts like poha with sweetened milk. In this recipe poha is washed gently and fluffed up to make a soft and savory dish sometimes known as Batata Powa or Kanda Poha. This particular preparation has roots from the state of Maharashtra, but is very popular all over India. It is a great breakfast dish that can be made on a jiffy or perfect tea time snack when you want a little more flavor in your life.
Prep Time: 10 minutes
Cook Time: 10 minutes
Poha (thick variety) – 2 cups
Salt – to taste
Lime/Lemon Juice – 1 Tbsp or to taste
Sugar – to taste (optional)
Oil – 2 Tbsp
Mustard Seeds – 1/2 tsp
Whole Dry Red Chili – 1
Asofoetida (Hing) – 1/8 tsp
Turmeric Powder – 1/2 tsp
Curry Leaves – 1 sprig
Peanuts – 2 Tbsp
Onion – 1/2 medium (approx 150g) – diced
Green Chili – to taste, finely chopped
Potato – 1 large (approx 200g) – diced
Cilantro (Coriander Leaves) – finely chopped for garnishing
1. Gently rinse Poha with water about 2-3 times.
2. Drain out the water and sprinkle Salt and Lemon Juice (and optional sugar). Gently mix with a fork and leave aside.
3. Heat Oil in a medium non-stick pan on medium heat.
4. Add Mustard Seeds and let them pop.
5. Add Dry Red Chili, Asafoetida, Turmeric Powder, Curry Leaves and Peanuts.
6. Cook peanuts for 30-40 seconds and add Onions and Green Chilies.
7. Cook onions for 1-2 minutes until translucent and add Potatoes and Salt.
8. Mix well, cover and cook potatoes until tender but not mushy.
9. Fluff up Poha with a fork and add it to the pan.
10. Mix well. Sprinkle with a little water if Poha have dried out too much.
11. Garnish with chopped Cilantro and serve hot.