Content

• Ingredients
• To step
• Method 1 of 2: Make poha for breakfast
• Method 2 of 2: Variations
• Tips
• Warnings

Poha is a simple but hearty breakfast or brunch dish originally from North India. It is also known by name aloo poha, is made from crushed rice, potatoes, onions and spices and is easy to make once you've gathered all the ingredients. "Poha" is a word that means "crushed rice" in the Indian state of Maharashtra, and you will only find it at Asian food shops. With this recipe you make a main meal for four people.

Ingredients

• 1 tablespoon of peanut, rapeseed, or vegetable oil
• 2-3 cups poha (crushed or flattened rice, dried)
• 1/2 teaspoon of sugar
• 1 teaspoon of mustard seeds
• 1-2 green chilies, more if you like spicy food
• 1 onion (small cubes)
• 1 cup potato cubes (red, Yukon gold, white)
• 1/2 cup peanuts (can be used in place of cashews)
• 3/4 teaspoon of turmeric
• 4 curry leaves
• Salt to taste

Optional

• 1/2 cup fresh cilantro leaves (chopped), for garnish
• A fresh lemon (to squeeze at the end)
• 1/2 cup shredded coconut
• A pinch of asafoetida

To step

Method 1 of 2: Make poha for breakfast

1. Wash 2-3 cups of poha with water and let it soak for 3-4 minutes. When the poha can be squeezed a bit between your fingers, it is ready to use. There is no need to soak it any longer. Soaking the rice now will make it soft when you cook it.
2. Bake one cup of potato cubes in the microwave for two minutes. This partially fries the potatoes inside, and you do this because otherwise they take a long time to be fully cooked in the oil. Your potato cubes should be about 1/2 inch in diameter.
3. Drain the rice. Place the rice, with water, in a colander with small holes so that the water drains, then lightly press the poha with your fingers to get the excess water out. When done, put the rice in a bowl and set it aside for later use.
4. Heat one teaspoon of oil in a large wok or saucepan over medium flame. If you have a wok you should use it. If you don't have one, a regular saucepan is an excellent alternative.
   • The oil will smoke slightly when it is hot enough, as if small threads of steam are coming off the surface.
5. Add one teaspoon of mustard seeds to the oil and wait until you hear the typical crackling sound. The seeds will usually start to dance and hiss after 25-30 seconds. As soon as they start to crackle a bit, you can add the other ingredients.
   • If you don't have a microwave, add the potatoes now.
   • If you want to add a pinch of asafoetida, add it now.
6. Add the diced onion, green chilies and partially boiled potatoes. Cut a small onion and 1-2 green chilies into pieces and throw them in the pan along with the potatoes from the microwave. Stir well and let it cook for two to three minutes. The onions should be translucent (clear for the most part) when done.
7. Add the four curry leaves, the spices, ½ cup of peanuts and ½ teaspoon of sugar. Add everything except the chopped coriander leaves and the lemon to the wok and stir to combine. Let it bake for about 2 minutes. Make sure the potatoes are fully cooked before continuing - you should be able to stick a fork or toothpick right through an entire potato cube with ease.
   • As for the spices, it is best to add a pinch of salt to begin with, ¾ teaspoon of turmeric and curry powder, garam masala, chili powder and / or garlic powder to taste.
8. Add the rice and stir well. Stir the poha well into the rest of the ingredients and turn the heat to a medium-low setting. Cook everything together until the poha is hot and ready to be served.
9. Garnish with chopped cilantro leaves and lemon juice and serve hot. While adding the lemon and coriander leaf is optional, it will add a nice fresh flavor to the dish.

Method 2 of 2: Variations

1. You can easily adjust the recipe for poha. Since it is a relatively simple recipe, you can add a lot of different things to adapt it to your own taste. Some other spices you can add to the onion are:
   • 3 pods of the cardamom plant
   • 1 teaspoon of ground or freshly cut ginger
   • 1/2 teaspoon chili powder
   • A pinch of asafoetida (can be bought at a supermarket)
   • 1/2 teaspoon garam masala
2. Fry the potatoes beforehand to make "batata poha". If you follow this recipe you will get potatoes with a light, crunchy texture that goes well with the peanuts. Use an extra ½ tablespoon of oil to fry the potatoes before they turn light gold on the outside, then add the mustard seeds and continue with the recipe.
   • Do not fry the potatoes completely before continuing with the recipe - they will continue to cook along with the onion and spices.
3. Add ½ cup of cooked chickpeas, or chana, for a firmer poha. Chickpeas, called "chana" in Indian cuisine, can be put in the pan just before the onions so that they have a nice golden brown color when the dish is ready. For some people, chana is an essential part of a good poha recipe.
4. Add 1 cup of green peas for more vegetables in the poha. Although you don't do this according to most traditional recipes, today chefs have started adding a number of different vegetables from all over the world, resulting in beautiful dishes. The slightly sweet taste and the short cooking time make green peas a perfect ingredient for the poha.
   • You can also add ½ cup chopped tomatoes just before serving.
5. Serve with a little bit of yogurt to counterbalance the spicy flavor of hot poha. This little breakfast tip is the perfect combination of savory and spicy. Put a spoonful of plain yogurt in your bowl just before serving if you think it would be too spicy otherwise, or if you want to give the poha a slightly sour taste.

Tips

• Play with the amount of each spice you put in the dish to eventually create the poha that tastes best to you.

Warnings

• This dish is ready quickly so stick with it to prevent anything from burning. Lower the heat if everything is cooking too quickly.