A Little Read Up about the Main Ingredients -
The main ingredient is flattened rice or beaten rice. Dehusked rice is parboiled, rolled, flattened and dried into flakes. It is fat-free and a good source of 11 vitamins and minerals including iron. Poha is easily digestible and easy to cook. There are different varieties of Poha; fine and medium flakes. Jada Poha (the medium variety) is usually used for Kanda Poha.
Kanda Poha or onion poha is a popular Maharashtrian breakfast recipe. (I also make it for my 4 year old's tiffin during the mid-morning break), but without the onions as it might smell odd when he opens his tiffin box. So its more like a Batata or Potato Poha. You may also add peas, carrots etc. to the Poha. It is a simple and tasty snack.
If the potatoes are boiled first, it speeds up the process. Also, the potatoes do not stick to each other.
Ingredients to Measure -
Jada Poha - 2 cups
Cooking oil - 2 tbsp
Mustard seeds / rye (optional) - 1 tsp
Curry leaves - 5 pinched
2 medium onion - chopped fine
1 large/2 medium potatoes cubed - boiled or raw
Tomatoes - 1 small (optional) I add this as I find the Poha too dry otherwise.
Handful of roasted peanuts. Peel off the skin.
1/4 tsp - haldi / turmeric powder
Juice of 1/2 a lime - optional
Salt to taste
Chopped coriander to garnish
http://www.indusladies.com/
Method -
Wash the Poha under running water in a strainer or sieve for 1 minute and set aside to drain.
Heat oil and fry potatoes till golden brown.
Roast peanuts on a tawa and keep aside to cool. Peel the skins.
Once the potatoes are done, set aside on a plate. Then add mustard seeds, curry leaves, green chillies. Once done, add chopped onions. Turn off the flame.
Drain the Poha well and add to the seasoning in the frying pan. Add haldi powder and mix well. Then light the stove.
Add salt to taste. Sprinkle water all over the Poha and cover with a lid on a low flame.
Once done, garnish with coriander leaves and squeeze lemon juice.
Serve hot.
The main ingredient is flattened rice or beaten rice. Dehusked rice is parboiled, rolled, flattened and dried into flakes. It is fat-free and a good source of 11 vitamins and minerals including iron. Poha is easily digestible and easy to cook. There are different varieties of Poha; fine and medium flakes. Jada Poha (the medium variety) is usually used for Kanda Poha.
Kanda Poha or onion poha is a popular Maharashtrian breakfast recipe. (I also make it for my 4 year old's tiffin during the mid-morning break), but without the onions as it might smell odd when he opens his tiffin box. So its more like a Batata or Potato Poha. You may also add peas, carrots etc. to the Poha. It is a simple and tasty snack.
If the potatoes are boiled first, it speeds up the process. Also, the potatoes do not stick to each other.
Ingredients to Measure -
Jada Poha - 2 cups
Cooking oil - 2 tbsp
Mustard seeds / rye (optional) - 1 tsp
Curry leaves - 5 pinched
2 medium onion - chopped fine
1 large/2 medium potatoes cubed - boiled or raw
Tomatoes - 1 small (optional) I add this as I find the Poha too dry otherwise.
Handful of roasted peanuts. Peel off the skin.
1/4 tsp - haldi / turmeric powder
Juice of 1/2 a lime - optional
Salt to taste
Chopped coriander to garnish
http://www.indusladies.com/
Method -
Wash the Poha under running water in a strainer or sieve for 1 minute and set aside to drain.
Heat oil and fry potatoes till golden brown.
Roast peanuts on a tawa and keep aside to cool. Peel the skins.
Once the potatoes are done, set aside on a plate. Then add mustard seeds, curry leaves, green chillies. Once done, add chopped onions. Turn off the flame.
Drain the Poha well and add to the seasoning in the frying pan. Add haldi powder and mix well. Then light the stove.
Add salt to taste. Sprinkle water all over the Poha and cover with a lid on a low flame.
Once done, garnish with coriander leaves and squeeze lemon juice.
Serve hot.
1 comment:
Kanda Poha is my favorite food. Once in a week I will eat the same. It is really good for health.
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