Poha or Kanda pohe is a traditional Maharashtrian breakfast dish which is one of my favourites. I still remember getting hot poha along with chai in my college canteen for breakfast on cold winter mornings and it used to be just perfect. My love for it continues and I make it from time to time.
- 1 1/2 cup white rice flakes
- 1/2 cup peanuts (or cashew nuts)
- 1 chopped onion
- 1 chopped green chilly
- curry leaves
- coriander leaves for garnish
- 1 tsp turmeric powder
- 1 tsp mustard seeds
- 1/2 tsp ginger paste (optional)
- 1/4 cup grated coconut (optional)
Clean and soak the rice flakes in water. Drain the excess water and keep the rice flakes aside. They should be just wet.
Roast the peanuts in a pan and keep aside. Once they cool, rub them to take the skin off.
Heat oil in a pan and sputter the mustard seeds. Add the chopped onions and sauté till soft. Add the ginger paste, curry leaves, grated coconut and chopped green chilly.
Saute for 3 minutes more. Add turmeric powder and salt and mix well. Add the peanuts and mix well.
Then add the rice flakes and mix well, Add more turmeric powder if colour seems too pale.
If salt is less, then add more salt by mixing in a bit of water and them sprinkling on top of the mix.
Sprinkle a bit of water and keep covered on low flame for 5 minutes.
Garnish with coriander leaves.
You can also substitute the peanuts with small pieces of cooked potatoes.