Author Notes
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
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Ingredients
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1 cup
Thick poha (flattened rice)
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1
medium potato, cubed into 1/2 inch thick pieces
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1/2 cup
green peas (fresh or frozen)
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1/2
of a medium onion, chopped finely
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1
small green chilli, chopped finely (optional)
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3-4
fresh curry leaves
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Lemon juice, to taste
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1 tablespoon
raw peanuts
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2
whole dry red chillies
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2 teaspoons
black mustard seeds
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1 pinch
asafoetida
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1 teaspoon
turmeric powder
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Salt, to taste
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2 tablespoons
vegetable/canola oil
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Cilantro, for garnishing
Directions
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Put the poha in a colander or seive and wash under running water for a minute. Set aside to drain.
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Heat the oil in a pan. Once it is hot, add mustard seeds and dry red chillies.
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After the mustard seeds have stopped spluttering, add a pinch of asafoetida and green chillies and saute for 10 seconds.
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Then add the raw peanuts and saute till they turn slightly brown.
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Next add curry leaves and onions and saute for a minute.
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Follow with turmeric, potatoes, peas and salt. (I also add grated carrot and cauliflower sometimes).
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Cover the pan and cook till the potatoes are done. You can add a little water if the mixture is too dry.
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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.
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Once everything is mixed properly, turn off the heat and add lemon juice.
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Granish with cilantro leaves and enjoy with ketchup!
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