Aloo Poha is a traditional Maharashtrian dish served as breakfast. The combination of aloo and poha (beaten rice) makes it very tasty. Poha is very rich in iron. Squeezing bit lemon juice just before serving helps to absorb the iron from the poha, as lemons contain Vitamin C. There are two types of Poha, thick and thin. This recipe requires thick poha as it absorbs water and becomes soft and fluffy. This recipe is known for its sweety, tangy and spicy taste, All-in-one! Enjoy.....
Preparation time : 10 mins
Serves : 3
Recipe source : Tarla Dalal
Ingredients :
2 cups thick poha or beaten rice
Half teaspoon mustard seeds
Half teaspoon cumin seeds
1 sprig curry leaves
1-2 green chilly slit lengthwise
1 medium sized onion chopped finely
1 large potato boiled, peeled and cubed
Half teaspoon turmeric powder
1 teaspoon sugar
1 teaspoon lemon juice
Salt to taste
Coriander leaves for garnishing
Method:
Place the poha in a colander and soften it by running tap water for few seconds. Let the water drain off completely. Keep it aside
Heat oil in a pan toss mustard seeds let it crackle. Add cumin seeds, curry leaves and green chillies, saute for a minute
Add onions and fry them till they are transparent
Add turmeric powder and salt. Then add beaten rice mix it well
Then add boiled and cubed potatoes, mix it well
Add a teaspoon sugar mix it
Add a teaspoon lemon juice mix it again
Garnish with coriander leaves. Serve hot.
Rather than using the boiled potatoes, try small potatoes that are finely cut.. When you add Onion mix the potatoes with them. A good non stick pan does the trick.. try adding groudnuts which should be properly roasted before.
ReplyDeleteThanks for your tips... This would be helpful to me... Will try this for sure..
DeleteThanks for your tips... This would be helpful to me... Will try this for sure..
Delete