Avantika's Kitchen Delights: Aloo Poha

Aloo Poha is a breakfast recipe in Maharashra and a regular breakfast recipe at my place. It is healthy, quick and easy to make.

My mom and brother use to prepare poha always for me whenever we met, and both of them prepare awesome poha. When I tried first time to prepare last month, it became a bit soggy, then they told me how to prepare poha without getting it to turn soggy, this is a successful attempt. I will share this successful recipe with you all.

There are many variations of poha available on the internet, but this one is slightly different as instead of adding boiled potatoes, I have sautéed potatoes and peanuts and added them to the poha.

Here is the list of ingredients for preparing Aloo Poha.

INGREDIENTS :

(1) 200 gms of thick Poha (Pressed rice)

(2) 2 medium sized Potatoes / Aloo (cut into bite sized cubes)

(3) 2 medium sized Onions, finely chopped

(4) 2 tablespoons of roasted Peanuts (Moongphalli)

(5) 2 whole green Chillies, finely chopped

(6) 2 whole red Chillies

(7) 1 sprig Curry leaves (Kadi patta), about 8 to 10 leaves, finely chopped

(8) 1 inch sized Ginger (Adrak), minced.

(9) 1/2 teaspoon of Mustard seeds (Rai)

(10) 1/2 teaspoon of Cumin seeds (Jeera)

(11) 1/2 teaspoon of Split and skinless black gram lentils / Urad dal

(12) 1/2 teaspoon of Turmeric powder or Haldi

(13) 2 tablespoon of chopped Coriander leaves (Cilantro leaves)

(14) 2 teaspoon of Sugar (Optional)

(15) Salt to taste required

(16) 4 tablespoon of cooking oil for making poha

(17) Cooking oil for shallow frying potato cubes and peanuts

Poha (Pressed rice)

A sprig of Curry leaves, Dhania leaves, 1 inch sized Ginger piece, 2 whole green chillies, 2 Onions and 2 Potatoes

Chopped Potatoes, Peanuts, Chopped Onions and minced Ginger

Mustard seeds (Rai), Skinless, black gram lentils (Urad dal),
Cumin seeds (Jeera), Turmeric powder (Haldi)

Minced green chillies, chopped Dhaniya leaves, Chopped Curry leaves and whole red chillies

Salt and Sugar

Gather all ingredients required for the preparation of Aloo Poha

Course : Breakfast

Cuisine : Maharashtrian

Serves : 3

Time required : 30 mins

METHOD :

(1) Keep the Poha in a strainer and rinse it under running water.

Do not rinse it too much or for a long time as that will cause the poha to get mushy as while rinsing the poha absorbs enough water and becomes soft.

We want that the poha must become soft but remain intact, whole and separate. So wash in that way for only 10 seconds.

Once washed keep the poha aside in the strainer itself so that it drains the drops of water away.

(2) Heat very little oil in a kadhai / wok and shallow fry the cubes of potatoes in it till they become golden and crispy. Remove them with a slotted spoon and keep aside.

(3) In the remaining oil, shallow fry peanuts as shown till the peanuts become crunchy. Again remove them with a slotted spoon and keep aside.

(4) In the same kadhai / wok, keep only 4 tablespoon of oil and remove the extra oil that was used for shallow frying potatoes and peanuts. Or else take 4 tablespoons of cooking oil in a separate wok / kadhai. Lower the gas flame.