Poha (Puffed Rice) with Potatoes and Peas

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Growing up, my mom was very insistent on us, having a proper breakfast before we stepped out of the house. Being a working mother, though she had limited time on hand, we always were treated with hot breakfast in the morning. I never realized how much of a luxury was that then, as I now struggle to cook at home at least 2 times a day.

One such regulars was Poha, which is very easy to make and a nutritious snack too. I usually make this for weekend brunches, just to something to munch on, while watching some TV. :-)

Poha (Puffed Rice) with Potatoes and Peas

One can add any veggies to this dish. Just make sure there is not much moisture while cooking or else it will turn out to be a guey-messy Poha, nevertheless tasty. no doubt about that :-). Peanuts add a nice crunch and for the tang, you have the lemon juice.

Ingredients:

2 cups of thick poha (easily available in any Indian stores)

1/4 cup of roasted peanuts

salt to taste

1 tsp of oil
1 tsp of finely chopped or grated ginger

1 medium onion, finely chopped

1 medium potato, cubed

1/2 cup of (fresh or) frozen peas

2 green chillies, minced

1/2 tsp of turmeric

1 tbsp of fresh lemon juice (more, if desired)

few curry leaves
few coriander leaves (for garnishing)

For tempering: 1 tsp of mustard seeds, 2 broken dry red chillies, a pinch of hing/asafoetida

Preparation:

1. Wash the poha 2 or 3 times under cold running water. Drain, squeeze out all the water by lightly pressing between the palms. Keep aside.

2. Heat oil in a non stick pan and add mustard seeds, until they splutter. Drop in the ginger, roasted peanuts, onions, curry leaves and green chillies. Cook until the onions are golden brown and translucent.

3. Add in the cubed potatoes and season with turmeric powder, and salt to taste. Cover and cook until the potatoes a bit tender. Now add peas and cook for couple of more minutes. Finally add poha and mix everything well. Don't over-mix or else the poha would become mush-y. Cover and cook for 1-2 mins.

4. Garnish with coriander, Serve on the individual portions and sprinkle some lemon juice as desired.

Off this goes to Healing Foods: Ginger and/or Garlic, conceptualized by me and this month graciously guest hosted by lovely  Sara. 

On an another note, for a long time, I wanted to compile the list of books I enjoyed the most and finally did it. Check out my book shelf here.

Monday has already started and I hope you all have a productive week ahead.

until next time,
Siri