Poha

Poha

Though Poha is originally a Maharashtrian dish yet it is now eaten all over the country with relish. Drive down Rajasthan Gujrat, Madhya Pradesh and Maharashtra and you will find heapfuls of poha in every dhaba and stall. These are generally very basic chivda sauted with some rai and hing and garnished with chopped coriander and sev. The Poha we make at home is more elaborate with potatoes and peanuts added to it.

Ingredients

1 ½ cup chivda

¼ tsp turmeric powder

1 tsp salt

½ tsp sugar

1 potatoes, cut into small cubes

½ cup peanuts

1 onion, chopped

Few curry leaves

1 tsp mustard seeds

2 greeen chillies, chopped

2 tbsp chopped coriander leaves

Dry roast the peanuts. Wash the poha in running water for few minutes. Keep in a sieve so that the water runs off and the poha is a bit dry. If you wash it too much it will turn all mushy. Add some turmeric powder, salt and sugar to the poha.

Heat some oil. Add the mustard seeds and curry leaves. Once the seeds start spluttering add the potato cubes and chopped onion. Cook till the potatoes are done. Add the green chillies, roasted peanuts and washed poha. Saute for some time on low flame. Adjust the seasoning according to your taste. Switch off the flame and cover with a lid. Keep it covered for 10 minutes so that the steam works on the poha. Garnish with chopped coriander leaves.