Growing up I was exposed only to South Indian breakfasts, and was very happy and content as there is a plethora of choices. Once I was in Pune for my Fashion Designing course I was introduced to a range of Maharashtrian food, poha being one of them. But it was not until I had it from a friends place (obviously cooked by her mom) that I relished it entirely.
- Flattened rice flake – 1 bowl
- Onions chopped finely – 1
- Green Chillies chopped – 2
- Ginger chopped – 1 tsp
- Curry leaves 1 sprig
- Peanuts – 1/4th cup
- Mustard seeds – 2 tsp
- Cumin seeds – 2 tsp
- Hing (asafoetida)
- Turmeric powder- 2 tsp
- Oil or ghee – 2 tbsp
- 1/2 lemon
- Salt to taste
- Pinch of sugar
- Coriander leaves to garnish
In a Kadai heat oil. When hot add mustard seeds, once it crackles add cumin, hing, green Chillies and ginger. Cook for a minute. Add curry leaves.
Add the peanuts and cook for two minutes till the peanuts are brown and cooked. Next add the onions and let it cook for couple of minutes.
While the onions are cooking clean the poha with water. Keep it aside to drain, poha will be soft now.
Once the onions are translucent add turmeric powder. Stir in the drained poha, add salt and sugar. Mix well, don’t use a spatula , if possible close the Kadai with lid on and toss. This is the best way to mix without breaking the poha. Squeeze in the lemon and turn off the heat. Garnish with coriander leaves.
Tastes best when served with ginger tea.