Born and brought up in Madhya Pradesh (MP) Poha has been my staple food since childhood. Poha use to be our breakfast daily. Even you find it on the streets, small tea stalls & all around the town in the morning. In MP you start your day with Poha, Samosa, Jalebi, Daal Kachori & Chai. I love to cook poha & now since I have moved out of my Town, cooking Poha is the remembrance of my hometown & my childhood…Friends and family says I cook the best Poha in this world..so now its your turn to share your experience with me on my Poha recipe in typical MP style…Its healthy & superb for Breakfast.
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Yield / Serves
1 cup Poha (beaten rice)
Hand full of peanuts (moongfali)
Handful of green peas (Matar)
1 tbs mustard seeds (sarson)
1 tbs saunf
1/2 tbs turmeric powder (Haldi)
1 medium onion, chopped
2-3 green chili. chopped
1 tbs sugar free (1/2 tbs sugar)
2 tbs olive oil
Coriander leaves for garnish
3-4 curry leaves (optional)
salt to taste
Wash the poha under running water, drain & add sugar free (sugar) keep it a side to let it rise a bit.
In a wok, take olive oil & add peanuts
saute them till they gets little golden
Now add mustard seeds & let it crackle.
Then add saunf, saute for a min
Add chili, saute for a min, add onions & curry leaves
Saute the onions till they become soft, now add green peas
Now add turmeric powder & salt, stirring.
Then add poha
Stir for 2-3 mins, sprinkle some water & cover with lid.
After 5 mins, put off the gas & squeeze in lemon
Garnish with coriander leaved & serve hot with plain bhujia.
- Soaking of Poha depends on the quality/brand of Poha you are using. I dont soak it in water as I use Rajdhani poha which just requires washing.
- You can use potato as well in this recipe
- Remember poha taste best with lemon & bhujiya so dont forget to include that
- If you want to avoid the sugar, you can surely do
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