|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 48g||18%|
|Dietary Fiber 4g||15%|
|Total Sugars 3g|
|Vitamin C 14mg||71%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
From western India, poha is easy to cook and often eaten for breakfast or brunch. The name poha actually refers to the dish and the flattened rice used to make it. Frying the rice with a seasoned mix of onions, peanuts, potatoes creates a quick meal that makes a great take-along lunch as well.
A staple in Indian kitchens, poha is white rice that is parboiled, flattened, and dried. It's also called parched rice or beaten rice and looks more like flakes than rice. You can find it at international markets that specialize in Indian foods, and it's readily available from online stores. When buying poha for this recipe, be sure to get thick poha because thin poha will create a mushy dish.
Once you have poha, it's time to make poha (the dish, that is). You can use any type of mustard seeds, from yellow to black, to fry with the curry leaves and green chiles. While optional, the peppers give this dish a spicy kick, and you can adjust it to taste. Onion, potato, and unsalted peanuts are added to the frypan, turmeric turns it into a yellow rice dish, and lime juice gives it a nice zing. Cilantro is commonly added as a garnish, and poha tastes great when served with a mint-coriander chutney.
2 cups poha, or flattened rice
2 tablespoons cooking oil (such as vegetable, canola, or sunflower)
1 teaspoon mustard seeds
5 to 6 curry leaves
2 green chilies, slit lengthwise, optional
1 medium onion, finely chopped
1 large potato, quartered and thinly sliced (or 2 medium potatoes)
Handful unsalted peanuts, skins removed
1 pinch turmeric
1 tablespoon freshly squeezed lime juice, from 1/2 lime
Salt, to taste
Chopped fresh cilantro, for garnish
Gather the ingredients.
Put the poha in a sieve and wash under running water for 2 minutes.
Set aside to drain.
Heat the oil in a pan over medium heat and add the mustard seeds, curry leaves, and green chilies, if using.
Fry until the spluttering stops, then add the onions and fry until they're soft and translucent.
Add the peanuts and potatoes and stir frequently, cooking for 2 to 3 minutes.
Drain the poha completely to remove all water and add it to the potato mixture. Add the turmeric powder and stir well to blend all of the ingredients.
Cook for another minute. Turn off the heat. Pour lime juice over the poha and mix well.
Garnish with chopped cilantro and serve while hot.