Poha (Flattened Rice)
A quick and easy breakfast staple
- 2 cups Poha
- 1, medium-sized Potato
- 1/2 cup Green Peas
- 1 tablespoon Oil or Ghee
- 1 teaspoon Mustard Seeds
- 1/4 teaspoon Turmeric
- 1 teaspoon Fennel Seeds
- 1, small Lime
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Pink Salt
- 2 teaspoons Sugar
- 1, small chopped Green Chili
- 1/2 cup Peanuts
- 1/2 cup (optional) Raisins and Cashews
- 1 tablespoon (optional) Cilantro Leaves
Soak poha for couple of minutes. Drain water completely. Leave poha in a colander for about 5 minutes. Poha should be soft but not soggy.
Roast or fry peanuts and cashews on medium heat until crunchy. Sprinkle some pink salt and black pepper, and then set aside.
Peel and cut the potato into cubes. Wash the peas in a colander or strainer.
Add sugar and all of the spices except mustard seeds to the poha.
Heat ghee or oil in a pan on medium heat. Add the mustard seeds.
Once the mustard seeds start crackling, add in peas and potatoes.
Cook on low heat until potatoes and peas are soft.
Add poha and mix gently but thoroughly.
Turn off the heat once everything is mixed, no more than 2 minutes.
Add lime juice and chopped green chilies. Garnish with nuts, raisins, and cilantro leaves.
Serve hot. Leftover poha can be stored in the fridge for up to 2 days.
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