Poha or chivda are the Indian names for flattened rice. These light and flaky things will most doubtless be fried and blended with nuts and spices to develop a crunchy mixture, ideal with milky shadowy tea or even beer. Nevertheless the next recipe is mostly eaten for breakfast, even supposing I like it as and after I feel savor. There are 2 sorts of poha on hand in Indian grocery stores: the skinny and the thick sorts. I feel the skinny one is finest for making the dry crispy snack mixture I discussed earlier. The thick one is more obedient to this day’s recipe since it obtained’t obtain restful when moistened. —anu
Thick poha (flattened rice)
medium potato, cubed into 1/2 lumber thick pieces
green peas (original or frozen)
of a medium onion, chopped finely
little green chilli, chopped finely (no longer obligatory)
original curry leaves
Lemon juice, to style
total dry crimson chillies
shadowy mustard seeds
Salt, to style
Cilantro, for garnishing
- Set up the poha in a colander or seive and wash below working water for a minute. Build apart to drain.
- Warmth the oil in a pan. As soon as it is hot, add mustard seeds and dry crimson chillies.
- After the mustard seeds appreciate stopped spluttering, add a pinch of asafoetida and green chillies and saute for 10 seconds.
Then add the raw peanuts and saute till they turn a cramped bit brown.
- Subsequent add curry leaves and onions and saute for a minute.
Apply with turmeric, potatoes, peas and salt. (I additionally add grated carrot and cauliflower on event).
- Veil the pan and put together dinner till the potatoes are performed. You may add a cramped bit water if the mix is simply too dry.
- As soon as the potatoes are tender, add the moistened poha and mix totally. The turmeric ought to soundless stain the poha entirely. Be light while mixing to no longer quit up with a mush. Sprinkle a cramped bit water if it looks to be dry.
- As soon as every part is blended properly, turn off the warmth and add lemon juice.
Granish with cilantro leaves and skills with ketchup!