4 February 2016

Aloo Poha

                Aloo Poha, quite arguably one of the more popular Indian breakfast, or snack dish for that matter, is a humble preparation that's immensely satisfying. There are innumerable varieties to be found, and the flavour and ingredients vary from even household to household!!
                I add here a pretty basic recipe which can be developed in any way one prefers. Sticking to my mantra of less white and more brown, I used Brown Poha or flattened rice for this recipe. Both the thick and semi-thick ones can be used. The paper thin variety might not yield that great a result. If the brown version is not available, use the white one.


Ingredients :

Sesame or Olive oil - 1.5 tbsps
Mustard seeds - 1/4 tsp
Cumin seeds (Jeera) - 1/2 tsp
Slit green chilies - 1 big or 2 medium
Potato - 1 medium (diced)
Turmeric powder (haldi) - 1/2 tsp
Salt to taste
Brown Flattened rice or Poha (Chivda, Aval) - 1 cup
Chopped coriander leaves
Juice of 1 lemon

Method :

1. Wash the poha to remove impurities and soak in about half the quantity of water for 10 minutes or just before beginning the preparation. If using the thicker poha, soak it for longer. Typically the poha would have soaked up all the water, else drain excess water and let it rest in a colander/sieve. Take care not to soak to the extent that the poha or flattened rice becomes squishy. 

2. Heat oil in a pan or wok. Add the mustard seeds and let splutter, followed by cumin seeds. 

3. Now add the slit green chilies and sauté a bit. Tip in the diced potatoes along with haldi and salt. Mix well and cover-cook for about 5-7 minutes or till the potatoes are cooked (but not too soft)

4. Add the soaked poha and mix so the potato mixture coats it well. Check for salt and let cook for about 5-7 minutes more. Turn off the flame and finally add the lemon juice. Mix again. Garnish with chopped fresh coriander leaves and let rest for about 5 minutes more to allow the added flavours to get soaked in.
Serve hot.


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