• Preeti Shridhar

Poha

The Malwa cuisine is not complete without mentioning Poha -Jalebi, which is quintessential breakfast of the region. I remember whenever we used to travel to Indore from Delhi, my son barely 4 at that time, used to insist on travelling by train, so that he could have a breakfast of Poha at Nagda Junction. Once home ,he would tell his Nana to treat him with Poha Jalebi every day. Every big and small shop serving breakfast could be seen making large portions of Poha every morning. The Poha made at these shops is very different from the way we usually make it at home. It is just steamed with salt ,sugar and green chili. Then a tempering of curry leaves and mustard seeds is poured over it.

It is served with a generous garnish of fresh coriander, some farsan and chopped raw onion and a slice of lemon.

Today I am sharing with you the way I make Poha at home.

Use medium thick Poha.

I have used jaggery powder as sweetener but you can use sugar.



Ingredients

Poha 2 1/2 cup

Boiled Potato 1 cup small cubes

Green Peas 1 cup ( boiled)

Oil 3 tbsp

Mustard Seeds 1 tsp

Fennel Seeds 1/2 tsp

Green Chili 1 finely chopped

Curry Leaves 1 sprig

Red Chili Powder 1 tsp

Turmeric Powder 1/2 tsp

Salt to taste

Jaggery Powder 1 tbsp +1 tsp

Lemon Juice 1 tbsp

Chopped coriander 2 tbsp


Topping

Raw onion finely chopped 1/2 cup

Farsan ( sev, boondi) as per need

Jeeravan to taste



Method

  1. Wash poha twice and drain off all the water , please do not keep it on a sieve.

  2. Heat oil in a non stick kadai or wok.

  3. Add mustard seeds.

  4. Once the seeds splutter, add fennel seeds followed by green chili and curry leaves.

  5. Give it a quick stir.

  6. Add chopped potatoes..

  7. Fry on medium to high heat so that they turn crisp and golden.

  8. Add in the peas and saute for a minute.

  9. Separate the Poha flakes gently with a fork

  10. Mix in red chili powder, turmeric powder, jaggery powder and salt.

  11. Tip it into the kadai.

  12. Mix well . Cover and let is simmer for 3-4 minutes.

  13. Pour lemon juice. Mix

  14. Taste and adjust salt , jaggery powder and lemon juice.

  15. Sprinkle chopped coriander.

  16. Serve it hot.

  17. Jeeravan, chopped onion and farsan can be added to individual plates as per taste.

  18. Enjoy with Jalebi and a cup of tea.

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