For me, Poha (or pohe or powa) is a childhood favorite. Although a breakfast dish in the Indian state of Maharashtra, we used to have poha as an evening snack after school. Whether you make this poha recipe for breakfast, as a main dish or as a snack, its quick, filling, and tasty.
Batata poha is made with potatoes. Kanda poha is made with onions. This recipe is sort of two-in-one. You can add the potatoes if you like, if not, just stick with the onions. You can also toss in some frozen peas, edamame or mixed frozen vegetables.
2 cups thick (mota) poha
2 tablespoons oil
1/2 teaspoon black mustard seeds
3 tablespoons peanuts
1/2 cup minced onion (about 1 medium onion)
6 curry leaves
1 green chili, minced
1/2 cup boiled, peeled, cubed potato or frozen green peas. Both are optional.
1/2 teaspoon turmeric powder
1 teaspoon lime juice
2 tablespoons chopped cilantro for garnish
1. Place the poha in a colander and wash it under cold water. Set aside to drain. Do this just before cooking – the poha shouldn’t sit for more than 10 minutes (or it will get mushy).
2.Heat the oil in a wok and add black mustard seeds. When they pop, add the peanuts and cook on medium heat till the peanuts turn lightly golden.
3.Then add the onion, curry leaf and green chili. Sauté on medium heat till the onion is translucent.
4. Then add the cubed potatoes or green peas, if using. Stir well.
5. Sprinkle turmeric and salt. Stir and cook for a few seconds.
6. Add the drained poha and lime juice. Cook on low heat for about 3 minutes.
7. Garnish with chopped cilantro.