Aloo poha is a wholesome and tasty breakfast that you can make it any time of the day. It is a quick and easy breakfast. I prepare this often, almost every weekend as my husband love this very much. Guess why?? bcoz the potatoes and onions act as a soft and moist interlude to the poha, while the traditional tempering, ginger-chili and lemon juice add to the flavor. It tastes best when served hot and fresh. So here you go!!! Your quick, healthy and filling breakfast is ready in just15 minutes.
- 1-1/2 cup of flattened rice (thick)
- 2 potatoes cut in small cubes
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 5-6 curry leaves, finely chopped
- 1 small onion, finely chopped onion
- 1 green chili slit lengthwise
- 1 teaspoon finely grated ginger
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon asafoetida powder
- 2 teaspoons sugar
- 2 tablespoon lemon juice
- 2 tablespoon roasted peanuts
- 2 tablespoons oil
- 2 tablespoons finely chopped coriander leaves
- salt to taste
How to go about it –
- To begin with, first rinse the poha under cold water and drain excess water.
- Transfer the rinsed poha to a large bowl; stir in the turmeric, salt, sugar, asafoetida and keep aside.
- Heat the oil in a pan on medium heat; add the mustard seeds, cumin seeds and allow them to crackle. Stir in the onions, curry leaves, ginger, green chili and sauté until they change into a light golden .Now stir in the potatoes and sauté for a couple of minutes.
- Stir in the flattened rice mixture into the onion and potato mixture. Sprinkle about 2-4 tablespoons of water and gently stir to combine all the ingredients. Turn the heat to low, cover the pan with a lid and let it simmer for 5 minutes. You will notice the flattened rice has fluffed up a little.
- Turn off heat and stir in fresh lemon juice, roasted peanuts and chopped coriander leaves. Let the aloo poha sit covered for a minute.
- Sprinkle sev /chiwda and serve hot with ginger tea.
- I usually soak the poha while starting to temper so by the time the tempering items are done poha becomes soft. Take care not to make the poha mushy so be careful in adding water.You can use thick or thin poha but accordingly soaking time will vary.
- I use raw potatoes and cook along with the onions .You can even add boiled potatoes.
- Sugar gives a nice twist to this recipe so don’t skip it.
- Using a large strainer for washing poha helps ease the rinsing process.
- In addition to the potatoes you can add corn, pomegranate, green peas and moong sprouts.
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