Poha Food

POHA

Poha image

Poha, or flattened rice pilaf, is a favorite to-go breakfast all over India, and it's popular homemade and also as a street food staple. The name refers to both the rice itself and the finished golden-hued cooked dish. The addition of peanuts makes this a textural delight, and adding the finishing touches of chutneys, sev (crispy noodles) and pomegranate seeds make it wonderfully flavorful and colorful as well.

Provided by Maneet Chauhan

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

2 1/2 cups poha (flattened rice), medium-cut
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 cup raw peanuts
1/2 teaspoon asafetida
2 to 3 sprigs curry leaves
2 Thai chiles, slit
1 red onion, sliced
2 russet potatoes, boiled, cooled, peeled and diced
1 cup frozen peas, thawed
1/2 teaspoon turmeric powder
1/4 teaspoon red chili powder
Kosher salt
2 tablespoon chopped cilantro
Juice of 1/2 lime
Sev (crispy snack noodles), for garnish
Lime wedges, for garnish
Pomegranate seeds, for garnish
Freshly grated coconut, for garnish
Mint chutney or Indian chutney, for serving

Steps:

Rinse the poha in cold water (do not soak). Set aside.
Heat a heavy bottom sauté pan over medium-high heat. Add the oil to the pan. When the oil is hot, add the cumin seeds and mustard seeds to the oil and let them dance. Add the peanuts and asafetida and cook, stirring. Add the curry leaves and Thai chiles. Add the onion and stir well. Cook until the onion begins to caramelize, about 10 minutes.
Add the diced potatoes and peas and cook, stirring, for a few minutes. Add the turmeric, red chili powder, poha and salt to taste to the pan. Mix gently until all the poha gets the yellow turmeric color. Add the cilantro and lime juice.
Garnish with sev, lime wedges, pomegranate seeds and coconut. Serve with mint chutney or Indian ketchup.

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