Poha: An Indian Street Food That's Perfect For Breakfast
Poha is a delicious, simple-to-prepare dish that tastes great for breakfast or a snack. Poha is a light, fluffy meal from flattened rice seasoned with onions, potatoes, and warming spices. It comes originally from Maharashtra in Western India. The fresh green chilis add the perfect amount of heat, and the earthy turmeric gives it a beautiful yellow tint.
Poha generally means much more in Maharashtra than just food. In the past, a steaming bowl of ginger chai and a scorching hot bowl of kanda poha were sometimes served together to assist couples in long-lasting marriages.
In Indian cuisine, poha, pohe, or dried flattened rice, is a standard pantry product. These widely used gluten-free flakes are made into breakfast and snack foods in India.
Where to buy Poha from?
You can easily buy poha online at the Indore Online store. In the poha packet, you will find a couple of varieties (thick, thin, and red). Be sure to pick the thick white poha for this recipe.
POHA: EASY Snack and Breakfast
Poha, a common morning dish served in Indian homes, requires less preparation when cooked with simple ingredients. We've tried a lot of variations of this amazing vegan meal. In comparison, many people garnish their poha with Kanda-Batata (onion-potato), fresh green peas, peanuts, etc. No matter what you add to it, the final product is always really delicious.
Tips for making soft, moist poha
- Make sure to buy the thick poha that is easily available at Indore Online. Thin Poha is best for making Chivda, a delicious yummy dry snack.
- Rinse the Poha in a colander under cold running water and drain all the excess water. Press a grain or two between your fingers. It should break easily. Keep aside while you make the seasoning and poha masala.
- Sprinkle one to two teaspoons of water over the poha. If it seems dry after cooking, cover it with a lid, and allow it to steam thoroughly.
- Poha tastes best immediately after it is cooked because when it cools down, it starts to dry up.
- Before reheating leftovers in the microwave, sprinkle some water over them.
What are the steps involved in making poha?
- Rinse poha gently in a colander with cold water, wring off any remaining water, and set aside.
- In a medium pan, heat the oil over high heat. Now add the mustard seeds and oil.
- When the mustard seeds start popping, reduce the heat to medium, then add the cumin seeds and cook for approximately 10 seconds or until they begin to sizzle. Now you can add curry leaves, green chilies, and turmeric.
- Now add some onions, mix well and cook covered for 3 to 4 minutes on medium heat as they soften. Next, add the potatoes and salt and cook covered for about 5 minutes or until the potatoes are thoroughly cooked.
- Add Poha and sugar and mix well and cook covered on low heat for 5 minutes, until poha is heated through. Add some fresh lemon juice, and garnish with cilantro.
- For a crunchier texture, sprinkle sev, Bhujia, or nuts on top. Enjoy hot Poha with ginger tea or lemon tea, or in the summers, serve it with refreshing fresh ginger lemonade or Aam Panna.