Poha Recipe | 20 mins Indian Breakfast Recipe

By Swasthi's Recipes · 20 min

Ingredients

Instructions

1. Choose medium to thick poha flakes and avoid thin ones. Put them in a bowl or strainer.
2. Rinse the flakes quickly in 4 to 5 cups of water, then drain completely. Rinse twice if you like.
3. Cover and set aside to soften while you prepare the vegetables.
4. Check softness by pressing a few flakes between thumb and forefinger: they should be soft and break easily. If not, sprinkle a little water over them, mix and cover.
5. Once soft, add sugar and salt, and run your fingers through to break up lumps and spread the salt.
6. Heat oil in a pan and fry the peanuts over medium heat until golden and crunchy. Remove them to a plate.
7. In the same pan, add mustard seeds and cumin seeds. When they begin to pop, add hing, onion, curry leaves and green chilies. Sauté until the onion turns lightly pink.
8. Optional: add cubed potato or mixed vegetables and sauté for a minute. Cover and cook on low heat until soft and fully cooked, sprinkling water if needed. Then sauté for another minute.
9. Add turmeric and the poha, mix well and cover the pan.
10. Cook on very low heat until the poha is hot. If it seems dry, sprinkle some water and keep steaming.
11. Turn off the heat once the poha is soft and hot. Taste, add more salt if needed, and squeeze in lemon juice.
12. Garnish with coriander leaves and roasted peanuts, and serve hot.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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