Poha

Gunjan Chopra -

Poha is a classic Indian dish that is popular throughout the country. It is made with flattened rice, vegetables, and a variety of spices, and is quick and easy to make. The fluffy texture of the Poha and the fragrant spices make it a delicious breakfast or snack.

It is usually served hot with a sprinkle of freshly chopped coriander, a drizzle of lemon juice, and chutney. The dish can be made in a variety of ways so that it can be tailored to suit any taste.

The Poha is cooked until the rice is light and fluffy and the vegetables are cooked through. The addition of aromatic spices, such as cumin, fenugreek, and mustard, adds a unique flavor to the dish.

Topped with crunchy peanuts and raisins, the Poha is complete. The dish is wonderfully versatile - it can be served with yogurt or chutney, or even eaten as is. It is a great way to start the day or as an afternoon snack.

Do you Know?

  • Poha is a healthy dish, as it is low in fat and high in carbohydrates.
  • It is also a great source of vitamins and minerals, such as iron, magnesium, phosphorus, and zinc.
  • It originated in the state of Maharashtra, but it is now enjoyed across India.

  • Poha is also a popular snack in Nepal, where it is known as Chiwda.
  • Poha is one of the oldest breakfast dishes in India and has been popular since the Maratha period. It is believed that Poha was created by the Maratha warriors to provide them with a quick and nutritious meal.
  • Poha is traditionally made with flattened rice, known as “Chura” in India.

Ingredients

  • 1 cup Poha (flattened rice)
  • 2 tablespoon oil
  • 2 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon sugar
  • 1 teaspoon garam masala
  • 1 medium onion, finely chopped
  • 2 green chillies, finely chopped
  • 2 tablespoon peanuts
  • 1 teaspoon lemon juice
  • 2 tablespoons coriander leaves, chopped
  • Salt to taste

Method of preparation

  • Soak the Poha in a bowl of cold water for 5 minutes. Drain the water, press the Poha lightly between your hands and keep aside.
  • Take a bowl and add the drained Poha, add turmeric and red chilly powder, and mix it gently with the hands to coat every Poha with the spices.
  • Heat oil in a deep non-stick pan and add mustard seeds. When they begin to splutter, add cumin seeds and sauté for a few seconds.
  • Add peanuts and sauté for a few more seconds.
  • Add onion and green chillies and sauté for a few more seconds.
  • Add the coated Poha and add sugar and garam masala and sauté for a few more seconds.
  • Add lemon juice, mix well and cook for 2-3 minutes.
  • Add salt and coriander leaves, mix well and cook for another minute. You can also garnish with spring onions.
  • Serve hot.