Ingredients:
- 1 cup thick or medium poha (flattened rice)
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1 green chili, finely chopped (adjust to taste)
- 1 small onion, finely chopped
- 1/2 teaspoon turmeric powder
- 1 large potato, peeled and diced
- 1/4 cup green peas (optional)
- Salt to taste
- Juice of 1 lemon
- Fresh coriander leaves for garnish (optional)
- Sev (thin crispy noodles) for garnish (optional)
Instructions:
- Rinsing Poha:
- Place the poha in a sieve or colander and rinse it under running water for about 15-20 seconds. Gently fluff it with your fingers while rinsing. Be careful not to break the poha.
- Allow it to drain completely and set aside.
- Prepping Ingredients:
- Heat oil in a large pan or skillet on medium heat.
- Add mustard seeds and let them splutter. Then, add cumin seeds and sauté for a few seconds until they sizzle.
- Add a pinch of asafoetida and finely chopped green chili. Sauté for a minute.
- Add chopped onions and cook until they turn translucent.
- Add turmeric powder and mix well.
- Cooking Potatoes and Peas:
- Add diced potatoes and peas (if using) to the pan. Season with a little salt.
- Cover and cook on low to medium heat until the potatoes are cooked through. You can sprinkle a little water if needed to prevent sticking.
- Adding Poha:
- Once the potatoes are cooked, add the drained poha to the pan. Gently toss and mix everything together.
- Cook for another 2-3 minutes, stirring gently, until the poha is heated through.
- Seasoning and Garnish:
- Squeeze lemon juice over the poha and mix well. Adjust salt and lemon juice to taste.
- Garnish with fresh coriander leaves (if using) and sev for extra crunch and flavor.
- Serving:
- Serve hot, garnished with additional sev and coriander leaves if desired. Poha can be enjoyed on its own or with a side of chutney, yogurt, or pickle.
Enjoy your delicious and comforting bowl of poha! It’s a wonderful breakfast option!