Friday, March 6
Aaloo Poha or kanda pohe is i feel the staple breakfast/snack in every North Indian Kitchen. Actually this tangy snack is an all time favorite throughout India with slight variations,though. I also make it every week atleast once. Easy to make, its quite filling too. Must be, as its made with flattened beaten rice.
I sometimes use to make this even before my marriage, but that was under my mom ,so was quite simple. After marriage,when we were in bangalore, when first time i bought poha, it came out to be thin one. Result it all formed one big lump,when i soaked it.(That one is used to make chiwda) Then i bought thick one(asked specially for thick one). It didn't got soaked properly n was all dry. Finally ,asked my sister,What's wrong??? she told me there's comes one more of medium thickness,that we should use. OMG.
Once when we went to indore, i saw this poha everywhere, and it was too spicy there. Hot steaming poha was prepared and kept warm over boiling water so that the hot moisture from the water can keep the poha warm and moist. One nice combo was Poha Jelabi..
2 1/2 Cup Poha(rice flakes) (from Indian groceries)
1 medium onion, thinly sliced
1 potato, diced
3-4 green chillies, chopped
Handful of frozen green peas (optional)
2 tbsp peanuts
2 tbsp Cilantro, chopped finely
Haldi/turmeric powder 1 tsp
Jeera/cumin 1 tsp
1t mustard seeds
Red chilli powder 1 tsp
Black salt 2 tbsp
Garam masala powder 1 tsp
Oil 1 tbsp
Salt to taste
Wash the rice flakes/atukulu in running cold water,in a seive, drain and set aside. These flakes will absorb the water and shall puff up.
Meanwhile, chop onions, green chillies, potato.
Heat oil in a wide pan and firstly add the peanuts. fry them and set aside.
In the same oil add the cumin seeds and curry leaves(optional). Let it fry for a min and a then add onions, diced potato, green peas and green chillies to the pan . Add a bit of salt to enhance cooking.
Let it cook for few mins till the potatoes are done.
Meanwhile, mix all the spices in the soaked poha and mix well with your hands. (so as not to break the flakes)
Finally mix it well in the pan and let it sit on the flame for 3-5 more mins. Add the lime/lemon juice and chopped cilantro and mix well so that the juice is evenly distributed.
Serve hot with any of the below toppings.
I serve it with fried peanuts on top of it.
Also it tastes womderful with Haldiram's bhujia.
In nagpur we had it with some very hot red chutney over it, along with green chillies.
Also its served with chopped onions or grated coconut.
Sending this to Cooking for kids :Potato, authored by Sharmi of Neivedyam as my kids love it too. Along with Yummy Samosa's and Vegetable cutlets.