Kanda Poha or aloo poha or pohe, is a breakfast recipe which is very popular in India. It originates from Maharashtra and quick easy breakfast/snack recipe ready in minutes. Pressed rice is sauteed with onions and potatoes and spices. I also add peanuts to this, which add on the flavour but in traditional recipe peanuts are not added.
Serves: 4
Preparation time: 5-10 mins.
Cooking time: 15-20 mins.
Ingredients:
1 medium sized onion (chopped)
2 cups Pressed rice/ poha (thick variety)
½ teaspoon sugar
1 teaspoon mustard seeds
½ teaspoon sugar
½ teaspoon turmeric powder
2 green chillies (finely chopped)
1 tablespoon fresh coriander leaves (chopped)
1 teaspoon lemon juice or as per taste
4-5 Curry leaves
2 tablespoons peanuts (deep fried or dry roasted)
1 medium sized potato (peeled and cubed then deep fried)
Oil for deep frying + 1 tablespoon
Directions:
- Wash and peel potatoes. Cube them and deep fry until crisp and golden brown. Keep aside.
- Deep fry the peanuts until dark brown or cooked. Keep aside.
- Chop the onions.
- Wash the poha in colander and keep aside. Do not over soak as it may turn the poha mushy.
- Heat 1 tablespoon of oil in a pan/kadhai. Add mustard seeds and as they splutter add in curry leaves. Saute for a minute.
- Add in onions and saute them till they turn pink. Then add green chillies and turmeric powder and salt.
- Add in washed poha and mix well. Cover and cook for 2 more minutes on low flame.
- Switch off the flame and add lemon juice, peanuts and potatoes. Give a quick mix.
- Garnish with fresh coriander leaves and serve immediately.
Tips:
- Just wash the poha and do not over soak as it may turn mushy while cooking.
- You can skip peanuts if you are not a peanut fan but they add great flavour.
- You can dry roast peanuts instead of deep frying.
- You can use boiled, peeled and cubed potatoes instead of deep frying them for a healthier version.
- Add peanuts and potatoes at the end (if deep frying) as they add extra crunch to the dish.
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