• Published on 18-May-2022
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Basically, poha is a dish from Maharashtra. It is one of the recipes for breakfast with variations of ingredients according to once taste.

• Other names are pauwa, Aval or Chirwa/Chivda.
• It is quite famous in different parts of India like Indore poha, Kanda poha in Maharashtra, also poha in Gujarat, etc.
• Poha are basically flattened rice and is high in nutrition so can be consumed in evening snacks or sometimes dinner.
• There are variety of recipes for poha to be used & eaten like milk, curd & saute.
- Today I am going to share my aloo poha recipe with you along with the alternative you can use.

Preparation time = 10-15 mins
Cooking time = 10-15 mins

Ingredients

Pan or Kadai (in common language)

1) ½ tsp – Mustard Seeds
2) 1 tbsp – Cooking oil
3) 250gm – Dried poha
4) 8-10 – Curry leaves & 2-3 green chilies
5) 1 tsp – Peanuts
6) 2-3 – Boiled potato or raw potato (chopped or cube)
7) 1-2 – Chopped onions (optional)
8) 1-2 – Chopped tomatoes (optional)
9) 100gm – Boiled peas (optional)
10) Salt to taste
11) Turmeric – ½ - 1 tsp (depending on the color & taste required)
12) 1 tbsp – Lemon juice or 1 whole lemon
13) 2-3 tsp – Sugar (optional)
14) Coriender to Garnish



For variation, one can use
- Curd to make dahi poha with vegetables
- Red chilli powder, black pepper powder
- Sev, Mixture
- Kanda poha (with saute onions)
- Corn poha, cheese poha, grated carrot or coconut
- All of the above combinations



Method

1) Firstly take 1 bowl or 250 grams poha & clean it to check if anu dust & strain dried poha only.
2) Heat a pan & add 1 tbsp cooking oil into it. Keep flame high till the oil is heated.
Once, oil is hot enough add mustard seed ½ tsp & wait for splattering. Also you can add cumin seeds if needed. Afterwards, add curry leaves & boiled potato or raw potato which is chopped along with chopped green chilies & cover the pan on low to medium & steam formation.
3) One can add salt & turmeric at this stage also or otherwise onto the wet poha.
4) Till the potatoes are being soft cooked or tender to touch, wet & drain the poha into the strainer slightly with fingers after washing them lightly for 2-3 times.
5) If one has not added salt & turmeric earlier, we need to add to the wet poha – salt, ½ tsp turmeric, 1 tbsp lemon juice & 2-3 tsp sugar (optional).
6) Once the potatoes are cooked, add the poha & mix well all the ingredients till the color of poha changes from white to light or ochre yellow.
7) Cover with lid & keep for 2-3 min on low flame.
8) Turn off the flame & serve hot, garnish with coriander.
9) Along with poha, hot ginger tea can be served.



For variation one can add

• Onions, grated carrot, beetroot or coconut as garnish
• Others options is to saute onions in the beginning before potato
• Peas if boiled can be added along with potatoes
• Corns along with potato can be mix well & garnish with coriander & cheese
• All the above recipes can be topped with sev or mixture or serve separately
• Black pepper, chaat masala, red chilli powder can be sprinkled at last during garnishing or can be mixed during cooking with other ingredients
• Peanuts can be saute or can be used as garnishing
• many people use tomato ketchup to mix & eat poha
• Thus, poha can be made tasty & healthy with varieties of options & veggies
• It is light to eat & can be made tasteful with sweet & sour touch.