Poha or flattened rice is a snack/ breakfast dish across many households in India. The dish prepared from these flattened rice (also known as Poha) is savory and made with various spins. Today, i bring to you a style i ate for the first time in Madhya Pradesh (central India) and instantly fell in love with.
We were traveling to Madhya Pradesh for attending a family wedding. Now, apparently MP is famous for its Poha and my family was very excited to try out the MP’s version of Poha. For tasting the authentic, we went to the nearest road side hawker who made fresh batch of poha every single morning and served it on newspaper. The experience was rustic and charming in every sense. I enjoyed that Poha with a hot cup of adrak chai. It has been almost 7 years since i had that Poha but the memories are still fresh and ever since then, i have been making Poha just that same way. Its simple and simply awesome !
Peas Potato Poha
Peas Potato Poha
- 2 cups thick variety Poha (flattened rice)
- 1 tablespoons oil
- pinch of asafoetida
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- 1 whole dried red chili
- 1 tsp urad dal (optional)
- 1 tsp chana dal (optional)
- 1 sprig curry leaves
- 1 medium onion, finely chopped
- 1 potato, cut into small cubes
- 1/2 cup peas, fresh or frozen
- 1 carrot, cut into small cubes
- 1 tsp grated ginger
- 2 medium green chilies, finely chopped
- handful fresh coriander, finely chopped
- Juice of half lemon
- Salt to taste
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 1 tsp dry mango powder
- 1/4 tsp turmeric powder
- 2 tsp sugar (optional)
- In a heavy bottom kadhai/pan, add in the oil. Bring the oil to heat and add peanuts in it. Roast till the peanuts are golden brown. Remove the peanuts from oil and keep aside.
- Next, add in asafoetida, mustard seeds, fennel seeds, curry leaves, urad dal, chana dal and whole red chili and let the mustard splutter. Add in the onions and saute till golden brown.
- Next, add in the potatoes, peas, carrots, ginger, chilies, salt, red chili powder and turmeric powder. Mix and place a lid on the pan. Simmer and cook till the vegetables are cooked. This will take approximately 10-12 minutes.
- Simultaneously, take the Poha in a colander and wash it with water so that the Poha rehydrates. Add salt, garam masala, dry mango powder, turmeric, sugar and lemon juice and mix with the poha.
- Add the poha to the mixed vegetables and combine. Sprinkle coriander and peanuts on top. The poha is ready. Serve warm.
This dish comes together real quick and is such a fabulous way to enjoy both rice and veggies. The slight tanginess from the lemon and sweet from the sugar makes this poha more enjoyable. What makes this Poha interesting is the addition of fennel which lends a very unique and interesting spin on the usual poha. Try this version at home and let me know how it tastes !