POHAPoha (made from puffed rice) is the North Indian equivalent to our Avul Upma in the south. However, Poha is much more interesting and has a appealing twist to it. I was introduced to this recipe by my daughter. She visited Indore a few years back to visit her in-laws family, and was introduced to this dainty dish as a breakfast item along with hot jalebis from a neighbouring sweetshop. In the winter season, this spicy dish is amazingly delicious, and super quick to prepare for a unexpected guest, or just as a breakfast or snack dish. The chief ingredients for poha are puffed rice, potatos, green peas and onion, with finely chopped onion, sugar,a twist of lime and fine sev for topping. It was really chilly this morning, and I made this fine dish to compensate for the overcast skies.
2 cups Puffed rice
2 nos Potato(medium size)
1 cup Green peas
2 nos Onion(big), finely chopped
¼ cup Carrot(cut into small bits)
10 Green chillies(medium size)
10 tsp oil
1 cup Coriander leaves-chopped
2-3 cups Fine sev
½ tsp Turmeric powder
3 tsp Dhania powder
½ tsp Armchur
½ tsp Gharam masala
1 tsp Cumin seed powder
1 ½ tsp Salt
· Cut the potato into tiny bits, microwave for 4 minutes with green peas.
· Wash the puffed rice and drain
· Heat oil (10tsp) in a wide mouthed pan, put green chilli bits, sauté for 5 seconds, add dhania, armchur, gharam masala, cumin seed powder and turmeric powder and stir well. Now add the chopped onion and sauté again for 5 minutes. When it turns light brown, add the cooked potato-pea mix, salt and mix well. Cover with a lid and cook for five minutes.
· For each serving fill the bowl with the cooked poha, top it with fine sev and garnish with finely chopped coriander leaves, and finely chopped green chillies (if you like it spicy). You could also squeeze a small rind of lemon, and add a sprinkle of sugar for variation