Poha扁米
A popular Indian breakfast dish made from flattened rice, typically seasoned with mustard seeds, curry leaves, turmeric, and often includes peanuts and potatoes.
01Ingredients
- 2 cups (approx 100g) medium thickness flattened rice (Poha)
- 2 tbsp vegetable or peanut oil
- 1 tsp mustard seeds
- 0.5 tsp cumin seeds
- 0.25 tsp asafoetida (Hing)
- 10-12 fresh curry leaves
- 1 medium (approx 100g) finely chopped onion
- 1-2 green chilies, slit (adjust to taste)
- 0.25 cup roasted peanuts (optional)
- 1 small (approx 100g) potato, finely diced
- 0.5 tsp turmeric powder
- 1 tsp salt (or to taste)
- 0.5 tsp sugar (optional)
- 1 tbsp lemon juice
- 2 tbsp fresh coriander leaves, chopped
Nutrition (per serving)312kcal
- Protein6.8g
- Carbs38.2g
- Fat14.5g
Fiber 2.1 gSodium 723 mg
02Steps
- Gently rinse the flattened rice (poha) in a colander under running water for about 1-2 minutes until it softens slightly but doesn't become mushy. Drain well and set aside.
- Finely chop the onion, slit the green chilies, and finely dice the potato.
- In a large pan or kadai, heat oil over medium heat.
- Add mustard seeds and cumin seeds. Let them splutter. Then add asafoetida and curry leaves. Sauté for a few seconds.
- Add the chopped onion and green chilies. Sauté until the onion turns translucent.
- Add the diced potato and roasted peanuts (if using). Cook until potatoes are tender, stirring occasionally. You can cover the pan for faster cooking.
- Stir in turmeric powder, salt, and sugar. Mix well.
- Gently add the rinsed and drained poha to the pan. Mix everything thoroughly but carefully, ensuring the poha doesn't break.
- Cover the pan and let it cook on low heat for 2-3 minutes, allowing the flavors to meld and the poha to soften further with the steam.
- Remove from heat. Squeeze in lemon juice and garnish with fresh coriander leaves. Serve hot.
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