(Serves 4)
Ingredients:
- 3 cups thick poha
- 1 small potato boiled , peeled and cut into ½ ” pieces
- 1 small green chilli
- 2 Tbsp chopped onions
- a few curry leaves hand-torn into bite size pieces.
- 11/2 tsp dry shredded coconut
- 1 tsp mustard seeds
- 1 tsp sugar
- ¼ tsp Turmeric powder
- 1 tsp – lemon juice
- Salt to taste
- 1 Tbsp oil.
Method :
- Pass the poha through a sieve to eliminate the crumbs and powder.
- Wet the poha in the sieve and let it sit for 5 -10 minutes. Wet the poha and then start getting the other ingredients together to save on time.
- If you do not have a boiled potato at hand, cut a potato into desired size pieces and add 2 Tbsp water to it so that the potato pieces do not stick together upon cooking. Microwave it for approx 3 minutes. The potatoes will be almost done and can be cooked fairly quickly with the poha. Discard the remaining water.
- Heat oil in a pan. When the oil is medium-hot, add mustard seeds. When they start spluttering, add curry leaves, onion and chilli. Fry the onions for 2 minutes. Cover the pan so that the onions cook in their own moisture.
- Add potatoes and stir. Once the potatoes start to brown, add poha, turmeric, salt, sugar and grated coconut and stir to mix evenly. If you find that poha is a bit dry, sprinkle a few drops of water.
- Cover the pan for 2 minutes to steam the poha.
- Add lemon juice.
Serving options:
- Sprinkle besan sev / bhujia and /or finely chopped onions with lemon juice .
- Chai is a wonderful accompaniment to a plate of poha.
In my family it is a favourite option for weekend breakfast.
