Poha/choora is a hindi name to flattened rice or beaten rice. But the snacky food made with poha is also named “Poha” as it is the most common and popular snack made with flattened rice. It has inclusion of all four flavors spicy (green chillies), tangy (lemon), salty and sweet (sugar, optional). Though it can’t be given a tag of the place from where it belongs. Some say it belongs to Maharashta, some say it belongs to Karnataka, while some say it’s from Gujarat or North India. Thus it can be said food of whole India. It’s versions, ingredients and flavors differ only a slight from place to place. In Maharashtra, it is named Kanda-Poha when made with more quantity of onions (Kanda in Marathi) or said Batata-Poha when made along with potatoes (Batata in Marathi). Here in this recipe you’ll find both. I have also seen Poha made with stir fried peanuts, and for this recipe stir fried peanuts are included instead of potatoes or peas that are used in my recipe here. Talking of Poha with stir fried peanuts again reminded me of some bygone thing of past.
I had one friend of school with me during that time,who used to bring poha with peanuts in her lunch most of the time. Sometimes because of repeatition in lunch, she used to go for exchanging her tiffin with others and we got the chance to enjoy her mom’s delicious version: soft and mildly spiced yet tasty poha everytime. If you want to include peanuts instead of potatoes and peas (I have used peas but mostly peas are not included in typical pohas, but I like them in poha so they are there,you’ll also like its inclusion), go for it. It also tastes yummy. But the version I have shared here is my all time liked to eat or to cook.
Here at this blog, most of the dishes and recipes shared, are my favorite. And same applies to it too. One of the reasons can be given that being a kind of rice dish, it is again my favorite. Mostly I go for it when my taste buds crave some snacks be it evening meal or a breakfast. It is also a good ingredient of breakfast also. Poha is rich in iron and good to eat.
Here goes its recipe-
Time taken- For Preparation- 10 min
For Cooking- 20 min
Poha (flattened rice)- 2 cups
Potatoes- 2 cubed (boiling optional)
Peas- 1/4 cup
Onions- 2 medium
Asafoetida- 1 pinch
Mustard seeds/Rye-1/4 tsp
Cumin seeds- 1/2 tsp
Green chilllies-2 (chopped)
Turmeric- 3/4 tsp
Lemon juice- of 1
Oil- 2 tbsp
Steps to follow-
1. Take flattened rice in a steel strainer and wash under running water. Let the excess water drained out (ensure it does not remain drenched with excess water for long, wash when you are about to start cooking poha. It should not be heavily moistened, otherwise cooking poha would not result in seperated flattened rice grain as required here).
2. Take a pan to heat up and put in oil there. Add cumin seeds and mustard seeds/rye along with a pinch of asafoetida.
3. When cumin seeds start popping, add chopped onions and sauté until they start browning.
4. Now add peas and potatoes (if you are using boiled potatoes, add them later before addition of flattened rice) with a pinch of salt and stir. Let them cook until they get tender, drizzle some water (if required) and cook closed to get them tender easily.
5. Now add green chillies and stir for few seconds followed by addition of flattened rice.
6. Mix turmeric and season with salt adjusting the amount required as per taste.
7. Cook for few more minutes with stirring in between.
Hope you enjoyed taking a note of recipe and anticipating you like its flavor on trying it in your kitchen.
- Jaipur’s Best Pohawalas. (myjaipurcity.wordpress.com)
- Kande Pohe Recipe (cravecookclick.com)
- Healthy Breakfast of Poha (fussfreecookingblog.wordpress.com)
- Aloo Poha/Urulaikizhangu Aval Upma/Potato Poha (subbuskitchen.com)
- Potli Samosa (Stuffed Pouch Snacks) (femmehavenn.wordpress.com)