From my mom’s kitchen, a colorful, vegetable-laden poha for a superhealthy kickstart to the day.
[I have posted an easier south-style poha recipe before - in case you missed it: potato peanut poha with curry leaves.]
- Poha/chiwra (flattened rice) – 1.5 cups
- Carrots – 1 or 2
- Peas – 1 cup, shelled (we used frozen)
- Spring onion with greens – 100 grams
- Potato – 1, boiled
- Red onion – 1
- Green chilly – 1
- Black pepper – to taste
- Salt – to taste
- Mustard seeds – 1 teaspoon
- Vegetable oil – 1.5 tablespoons
- Coriander leaves – for garnishing
Scrape the carrots, skin the boiled potato. Cut carrots and potato into 1cm cubes.
Thaw the peas if frozen.
Chop green chilly, onions, spring onion and spring onion greens.
Wash poha in 2-3 changes of water, till the water is clear. Drain.
Note: The timing of this step depends on the variety of poha being used. Broad poha tends to get mushy if left moist for even a couple of minutes. Thin/hard poha needs some moist time before being cooked.
If using broad poha, wash just before adding the poha to the pan. If not, wash 5-10 minutes before adding it to the pan.
In the picture above (from top-left clockwise): poha, carrot cubes, a couple of peas, boiled potato, chopped onion, spring onion and spring onion greens.
Heat oil in a kadhai or wok. When hot, splutter mustard seeds. Add the onions and green onions; after 2 minutes add carrots and peas. Cook for 5 minutes on medium flame, turning occasionally.
Add potato cubes and spring onion greens. Cook for another couple of minutes.
Mix salt and pepper with the poha. Add it to the cooked vegetables in the kadhai. Cook on medium-high flame, stirring every minute, for 5 more minutes.
Ladle onto individual bowls. Dot with ketchup/green chilly sauce, sprinkle chopped coriander and Bikaneri bhujia. Serve immediately.
Note: Ready yourself for yummy recipes from my mom’s kitchen in the next few posts. :-)