Aloo Poha Recipe
A delicious breakfast or snack with your evening tea based on Indian cuisine.
Servings: 4 people
Calories: 409kcal
Ingredients
- 6 cups Rice Poha cups soaked beaten or flattened rice (Aval)
- ½ onion chopped finely
- 3-4 green chillies
- 2 potatoes medium sized
- 1 tsp mustard
- 1 tsp cumin
- ½ cup peanuts handful of
- ½ cup coriander leaves chopped
- ½ lemon (juice squeezed)
- 3-4 curry leaves
- ½ tsp turmeric powder
- salt to taste
- 3 tbsp oil
Instructions
- Wash the beaten rice in a colander and make sure it is soft and not too soggy
- Heat 3 tbsp oil and splutter mustard and cumin
- Add roasted peanuts and stir
- Add chopped onions and green chillies and sautée
- Add turmeric powder and salt
- Next add the diced potatoes and sautée
- Lower the heat and cover with a lid to make sure the potatoes are cooked half way
- Next add the soaked beaten rice and mix thoroughly
- Add the lemon juice
- Cover with the lid again for 5 minutes to make sure it steams well
- Add the chopped coriander leaves and curry leaves and mix well.
- Poha is read to be served.Serve it with a sliced lemon, crispy fried lentils( bujhiya)Enjoy it with a cup of tea!
Notes
- There are two varieties of the 'poha', thick and thin. This breakfast dish requires the "thick" poha. The thin poha is usually not preferred as the recipe requires soaking it in water, which can make it soggy.
- This dish is a common breakfast in many households back home, and there are countless variations to how it's made. I usually keep it simple with just cumin, turmeric, and salt for spices.
- You can make it interesting by adding vegetables like carrots and peas, or enhancing the flavor with garam masala, grated coconut, and other ingredients.
Nutrition
Serving: 45g | Calories: 409kcal | Carbohydrates: 51g | Protein: 9g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Sodium: 141mg | Potassium: 683mg | Fiber: 6g | Sugar: 3g | Vitamin A: 176IU | Vitamin C: 49mg | Calcium: 52mg | Iron: 3mg
