Poha is the most favorite and common dish made for breakfast in many part of India. Poha is also known as flattened rice. In every region it tastes different because the way poha is prepared and the ingredients used. Easy to make, require less time & ingredients, yet delicious.
Today I’m going to share the recipe of poha in Maharastrian style with a twist. Instead of regular poha I’m using brown rice poha, giving a more healthy touch.
- Brown Rice poha – 1 cup (soaked for 30 mins)
- Onion (chopped) – ½ cup
- Green chilli – 2-4 chopped finely
- Curry leaves – 8-10
- Peanut/groundnut – ¼ cup
- Oil – 1 tbsp
- Turmeric powder – 1 tsp
- Salt – to taste
- Cumin/jeera – 1 tsp
- Saunf/ fennel – 1 tsp
Let’s make it:
- Since brown rice poha is thicker than the regular poha, it has to be soaked with enough water ( water should be more than double the quantity of poha since the poha becomes double the size after soaking) in normal water for 30 mins. Check if the poha is soaked properly by pressing the flake, if it feels softer, then its done. If it feels little bit hard let it soak for more 10 mins. One advantage of this poha over regular poha is it doesn’t break if it is soaked for more time. Take out the poha from water by squeezing gently (between the palms) the extra water.
- Heat oil in a kadhai.
- Add peanut/groundnut and sauté. Take care the oil should not be too hot, otherwise the groundnut will get burn as soon as it is added.
- Add cumin/jeera, green chilli & curry leaves. Let the green chilli get cook. If you want it less spicy then don’t let the green chilli get cooked more.
- To this add chopped onion & saunf. Sauté till onion is done.
- Add turmeric powder.
- Add poha & salt, mix it gently & thoroughly so that turmeric & salt gets properly mixed. This process has to be done quickly so that the yellow color of turmeric is distributed evenly.
- Cover with lid. Let it cook for 5 min.
- Garnish with chopped coriander.
- Serve hot.