You know you are gonna be in an awesome mood the entire day when you’ve begun your day with a belly full of yummy hot and delicious poha. I now am sure that all the mother figures in our lives have known this secret and work around it! No wonder we were all quite chubby little toddlers!
So, today’s day started with this delicious poha my mummy whipped up. I am sure there are a thousand different poha recipes out there, but I wanted to save this one for eternity. Because firstly, it is my mother’s and secondly, she adds in what she calls her secret ingredient (believe me, it does make all the difference in this one). This may not be your typical poha recipe since it may not be an authentic Maharashtrian way of preparing it (well, we are North Indian’s). But nonetheless, it tastes awesome and served alongside hot kadak chai, it is the bomb!
Here you go, a recipe by my Mummy:
- 2 cups flattened rice
- 1 medium potato chopped in small cubes
- 1 medium onion chopped finely
- 1 inch ginger grated
- 2 green chillies chopped (de-seeded)
- 2 teaspoons lemon juice
- 1 tablepoon oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black mustard seeds
- 1/4 teaspoon sugar
- 1/4 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon garam masala (yup, secret ingredient...makes all the difference)
- Salt as per taste
- Fresh Coriander leaves for garnishing
- Quickly rinse poha twice in a sieve and set aside.
- Add oil into a pan and heat it.
- Once the oil is hot enough, add cumin seeds and mustard seeds
- Once these begin to crackle, add in the chopped onion and sautee for a minute
- Next add in the potatoes and continue sauteing
- Once the onions and potatoes are half-fryed, add in the turmeric powder, grated ginger and chopped green chillies. Let the potatoes cook thoroughly now.
- Next add in the garam masala, red chilli powder, salt, sugar and mix all the ingredients
- Lastly fold in the poha gently and add the lemon juice.
- Cover the pan with a lid and leave it to cook on the lowest heat setting for 2 minutes. Stir 2-3 times in between to keep it from sticking to the bottom
- Turn off the heat and garnish with fresh corriander leaves
- Mommy's pro tip- Once you've turned off the heat and added the corriander leaves, cover the pan with a lid and let the cooked poha sit for 2-3 minutes. This ensures all the flavours are absorbed by the poha and distributed evenly