Saucepan@saucepan · Shared this recipeFollowIndian · breakfastHomemade PohaA quick Indian breakfast of flattened rice tempered with mustard seeds, peanuts, onions, and spices, finished with lemon and sev.total25 minprep10 mincook15 minservings2Original recipe on cookwithmanali.comKeep this recipeAdd a copy of Homemade Poha to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients2 servingsBack to 2 servings1 & ½ cups poha, 114 grams , I use thick poha0.25 tsp turmeric0.5 + ⅛ teaspoon salt, divided, adjust to taste0.5 tsp sugar, optional1 tbsp oil, I used avocado oil0.5 tsp mustard seeds1 & ½ tablespoons peanuts, use raw peanuts1 small red onion, chopped1 green chili, chopped10 curry leaves0.5 cup chopped potatoes, ½ inch cubes0.333 cup green peas, I used frozen, soaked in warm water for 10 minutes1 tbsp chopped cilantro, + more to garnish0.5 lemon, juice ofsev, to garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: Rinse 1 & 1/2 cups of poha in a strainer under running water until it turns soft. Press a flake between your thumb and index finger; it should break easily. Add 1/4 teaspoon turmeric, 1/2 teaspoon salt, and 1/2 teaspoon sugar (optional) to the poha, toss to combine, and set aside while you make the tadka.2Step 2: Heat 1 tablespoon oil in a kadai on medium heat. Once hot, add 1/2 teaspoon mustard seeds and let them pop.3Step 3: Add 1 & 1/2 tablespoons raw peanuts and sauté for 1-2 minutes until they start turning brown.4Step 4: Add 1 small chopped red onion, 1 chopped green chili, and 10-12 curry leaves. Stir and cook for 2 minutes until the onions soften.5Step 5: Add 1/3 cup green peas (soaked in warm water for 10 minutes) and 1/2 cup chopped potatoes (1/2-inch cubes), and mix. Cover the kadai with a lid and let the potatoes cook for 4-5 minutes or until soft.6Step 6: Add the rinsed poha and toss to combine. Taste test some poha; if it feels dry, sprinkle a little water all over. Cook for 1 minute. Taste and add more salt as needed (about 1/8 teaspoon extra). Cover the kadai with a lid, set the heat to the lowest setting, and let the poha steam for 2 minutes. Then remove the kadai from heat.7Step 7: Add 1 tablespoon chopped cilantro and the juice of 1/2 lemon, and stir. Garnish with sev and serve hot.getsaucepan.com/r/353526cc-840c-4f3a-952a-68adadfcc97b · Original: https://www.cookwithmanali.com/potato-peas-poha/
