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Aloo poha
Category : Vegetables, Maharashtrian, Breakfast
Servings : 3-4
Time Taken : 15-30 mins
Rating :
Method
- Put the poha in a sieve and wash under running water for 2 minutes.
- Add 1/2 tsp of red chilli powder and sugar over the poha and mix well; keep aside
- In a pan or kadai, heat oil, add ajwain seeds.
- When it starts crackling, add green chillies.
- When green chillies start changing colour, add sliced onions.
- When onion becomes transculent and changes colour, add potatoes and mix well.
- Add turmeric powder, 1/2 tsp red chilli powder, tomatoes, fried groundnut and salt and mix well.
- Cover with the lid and let the potatoes cook for about 5 minutes.
- Remove the lid, stir the ingredients well and add poha.
- Mix all the ingredients well & stir to blend. Adjust salt.
- Stir gently every now and then for almost 3-5 minutes.
- Transfer to serving dish and garnish with coriander.
- Serve hot with tea or coffee.
Ingredients:
2 cups - flattened rice (poha)
2 - green chillies, slit lengthwise
2 - potatoes (medium, finely chopped)
2 - onion (medium, cut lengthwise)
1 - tomato (large, finely chopped)
1/4 cup - ground nuts (fry them into oil till it changes its colour and keep separately)
1/2 tsp - turmeric powder
1 tsp - red chilli powder
1 tsp - ajwain/carom seeds
1 tsp - sugar
Salt to taste
Oil for cooking
Coriander leaves, chopped fine (for garnishing)
2 cups - flattened rice (poha)
2 - green chillies, slit lengthwise
2 - potatoes (medium, finely chopped)
2 - onion (medium, cut lengthwise)
1 - tomato (large, finely chopped)
1/4 cup - ground nuts (fry them into oil till it changes its colour and keep separately)
1/2 tsp - turmeric powder
1 tsp - red chilli powder
1 tsp - ajwain/carom seeds
1 tsp - sugar
Salt to taste
Oil for cooking
Coriander leaves, chopped fine (for garnishing)
RECIPES BY PRATIBHA SINGH
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