Regional Dish: Maharastra
Cuisine Style: Gujrathi| Cooking Time 20-30 mins| Type: Breakfast (or) Snack| Quantity: 2 Servings.
- 1 big potato, boiled, peeled & mashed roughly
- 2 cups poha (thick flattened rice)
- 1/2 tsp mustard seeds
- Few curry leaves
- 1 green chilli, finely chopped
- 1 small to medium sized onion, chopped
- 1 tbsp sugara lemon
- 1 heaped tbsp of grated coconut, for garnish
- chopped corainder leaves, for garnish
- 1 tbsp oil
- 1/4 tsp turmeric powder
- 1/4 tsp salt or as per your taste
- Take poha in a bowl & wash it well using your fingers. Drain & set aside. Do not soak the poha.
- Heat oil in a vessel. Put in the mustard seeds & let it splutter. Next add the curry leaves and let it sizzle in the hot oil.
- Add the chopped green chillies & fry till it turns crisp. Add the onions & fry till they turn just transparent.
- Add turmeric powder & saute for a few seconds. Add the washed poha & mix well. Add salt, sugar & mix well.
- Add the roughly mashed potatoes & mix well. Pour over the lemon juice & mix well. Garnish with grated coconut & chopped corainder leaves. Cover the vessel. Set aside.
- Now take a big pan & keep it on high flame. Once the pan heats up, turn flame to low & keep the vessel in which the poha is cooked on the hot pan & leave it aside for 10 minutes or so. This process is also called as Dum, which is generally done for biryanis. This will help the flavours of the spices to absorb into the poha.
- Serve hot garnished with chopped coriader leaves adn lemon wedges. “if the poha gets too dry sprinkle a tbsp milk, mix well and serve immediately”