From western India, Poha, made from flattened rice, is an easy-to-cook, nutritious snack. It is often eaten for breakfast or brunch. Add extra zing to Poha by serving it with Mint-Coriander Chutney!
- 2 cups poha (flattened rice)
- 2 tbsp. vegetable oil (or canola or sunflower cooking oil)
- 1 tsp. mustard seeds
- 5 to 6 curry leaves
- Optional: 2 green chilies (slit lengthwise)
- 1 medium onion (chopped fine)
- 1 large potato (or 2 medium, quartered and sliced very thin)
- A handful of unsalted peanuts (skins removed)
- A pinch of turmeric
- 1/2 a lime (juiced)
- Salt to taste
- Garnish: chopped coriander
- Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain.
- Heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves, and green chilies. Fry till the spluttering stops and then add the onion. Fry till soft and translucent.
- Add the peanuts and potatoes and frequently stirring, cook for 2-3 minutes.
- Drain the poha completely to remove all water and add it to the above mix. Add the turmeric powder and stir well to blend all ingredients.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||0 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||5 g|