Poha – The Healthy Breakfast
Poha or Pohe created with flattened Rice flakes is favorite breakfast thing around India. The dry rice flakes are saturated in liquid..water/milk and then cooked(sweet and savoury versions) or eaten soaked in yogurt or milk. The preparation of the dish varies widely from state to state and even region to region. Poha is a very nutritious, easy to prepare and more economical as per budget for the masses. It’s believed to be originated in Maharashtra(India) however, it is also highly well known in several other Indian states like Madhya Pradesh and Uttar Pradesh.
At Maharashtra, Kanda Poha is very popular where lot of onions and peanuts have been added in making the Poha and in a number of regions it is served with a spicy curry. In Madhya Pradesh, Indori Poha preparation is popular that is a really spicy selection and can be served with hot namkeen and jalebi(popular Indian dessert like a fennel cake). In parts of U.P and Bihar it is created with potatoes, legumes and is referred to as Chura Matar. I was able to make Poha with potatoes and fresh seasonal peas, but it wasn’t a normal breakfast thing at our location, Namkeen Jave(a savoury prep if vermicelli) is much more popular in areas of western U.P as compared to Poha. Individuals from Eastern U.P and Bihar additionally consume Poha soaked in milk and yogurt, during summers to keep their body cool.
- 1.5 Cups Poha
- 3/4 Cup Finely Chopped Onions
- 2 tbsp Olive Oil(Some Other flavourless vegetable oil)
- 1 tsp Mustard Seeds
- 1 Teaspoon Saunf/Fennel Seeds
- 1/2 tsp Haldi/Turmeric Powder
- 1/2 tsp Red Chilli Powder optional
- 5-6 Curry Leaves
- 1-2 Green Chillies or as per your spice level
- 1 tsp Sugar
- Salt According to taste
- Wash Poha very lightly 1-2 Occasions in running water.
- Drink just sufficient water for a minutes or view the time till it gets soft.
- Starin the water and then leave poha in the colander.
- At an pan/kadhai, heat oil, when hot enough add pumpkin seeds.
- When the seeds crackle, add curry leaves, onions, chopped green chilies.
- Fry the onions till it starts getting translucent, add garlic powder, red chilli powder, fennel seeds, sugar and salt.Mix well. Keep the fire to low, don’t allow the mixture burn,,
- Add poha and mix together with light hands, until all the masala coats the soaked soft poha.
- Serve hot, topped with a dab of lemon and your favourite namkeen.