Poha or beaten/puffed rice is very popular snack base all over India. It is enjoyed mostly as a breakfast or tea time savory. The popular Indian chura is basically made from poha. The beaten rice has all the goodness of the whole grain. The preparation is called 'poha' and is Maharashtrian in origin, though variations of the recipe are seen and savored all over the country. With the goodness of groundnut and coconut and the rich garnish, poha adds color to any snack spread. The snack is great to carry along while traveling and being a dry snack, you can safely pack it separately for the kids! Poha has all the nutrition of carb rich rice and when tempered with the right ingredients, the snack becomes a meal.
Ingredients:
- 250 grams of poha or beaten rice
- 2 medium sized potatoes, diced
- 2 medium sized onions
- 1 small tomato
- 3 green chillies
- 50 grams groundnut
- Fresh coriander
- Grated coconut
- Fresh curry leaves
- 1 teaspoon of Rye
- Juice of 1 lemon
- Salt to taste
Popular Accompaniments:
Poha is best enjoyed with a hot cup of tea. However, children could wash down the snack with any cold or hot beverage. You could also enjoy the preparation with a glass of butter milk to wash it down.
Preparation:
1. Wash the poha and drain.
2. Chop the onions, tomato and chillies.
3. Stir fry the diced potato till golden brown and set aside.
4. Broil and coarsely grind the groundnuts.
5. Wash and chop the fresh coriander leaves fine.
Main Cooking:
1. Take a heavy bottom pan and heat a tablespoon of oil in it.
2. Throw in the rye and wait for the seeds to pop.
3. Then, fry the curry leaves and chopped onions and chillies.
4. When the onion is fried to a golden brown color, add the chopped tomato.
5. Next, add the coarsely ground groundnut, lemon juice, salt to taste and a sprinkle of chopped coriander leaves.
6. Put in the soaked poha and fried, diced potato and stir well.
7. Cook for 3 minutes, gently stirring every minute.
8. Serve hot, garnished with grated coconut and chopped coriander leaves.
Presentation:
Poha should be served hot. The snack could either be served as it is or as part of a larger meal. The preparation also goes well with a vegetable curry. A piping hot cup of masala or ginger tea or a glass of butter milk makes a great poha presentation.
