Poha or chivda are the Indian names for flattened rice. These light and flaky things can be fried and mixed with nuts and spices to make a crunchy mixture, perfect with milky black tea or even beer. But the following recipe is mostly eaten for breakfast, although I eat it as and when I feel like. There are 2 kinds of poha available in Indian grocery stores: the thin and the thick varieties. I feel the thin one is better for making the dry crispy snack mixture I mentioned earlier. The thick one is more suited for today’s recipe since it won’t get mushy when moistened. —anu
- Serves 3-4
Thick poha (flattened rice)
medium potato, cubed into 1/2 inch thick pieces
green peas (fresh or frozen)
of a medium onion, chopped finely
small green chilli, chopped finely (optional)
fresh curry leaves
Lemon juice, to taste
whole dry red chillies
black mustard seeds
Salt, to taste
Cilantro, for garnishing
- Put the poha in a colander or seive and wash under running water for a minute. Set aside to drain.
- Heat the oil in a pan. Once it is hot, add mustard seeds and dry red chillies.
- After the mustard seeds have 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 slightly brown.
- Next add curry leaves and onions and saute for a minute.
- Follow with turmeric, potatoes, peas and salt. (I also add grated carrot and cauliflower sometimes).
- Cover the pan and cook till the potatoes are done. You can add a little water if the mixture is too dry.
- Once the potatoes are tender, add the moistened poha and mix thoroughly. The turmeric should stain the poha completely. Be gentle while mixing to not end up with a mush. Sprinkle a little water if it looks dry.
- Once everything is mixed properly, turn off the heat and add lemon juice.
- Granish with cilantro leaves and enjoy with ketchup!