Ingredients

The following ingredients have 2 Servings
  • 1.5 cups poha (114 grams, use thick poha)
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon + 1/8 teaspoon salt (divided, adjust to taste)
  • 1/3 cup green peas (I used frozen, soaked in warm water for 10 minutes)
  • 2 teaspoons oil (10 ml, I used avocado oil)
  • 1/2 teaspoon mustard seeds
  • 1.5 tablespoons raw peanuts
  • 1 small red onion (chopped)
  • 1 green chili (chopped)
  • 10-12 curry leaves
  • 1/4 teaspoon sugar (optional)
  • 1 tablespoon chopped cilantro (+ more to garnish)
  • 1/2 lemon (juice of)
  • sev (to garnish)

Instruction

  • To a strainer, add flattened rice (poha). Rinse it under running water until it turns soft. To check if it's done, press a flake between your thumb and index finger, it should break easily.
  • Add turmeric and 1/2 teaspoon salt to the poha and toss to combine. Set it aside while you make the tempering in the pan.
  • Heat oil in a pan on medium heat. Once the oil is hot, add the mustard seeds and let them pop.
  • Then add the peanuts and saute for a minute or two until they start turning brown.
  • Then add the chopped onion, green chili and curry leaves. Cook for 2 minutes until the onions soften.
  • Add the green peas (which had been soaked in warm water for 10 minutes prior) and mix. Cook for 2 minutes until raw smell of peas goes away.
  • Then add in the rinsed poha and toss to combine. Taste test some poha and if it feels dry, sprinkle little water all over (I usually do that). Cook for 1-2 minutes.  Also tastes test and add more salt as needed at this point (I added around 1/8 teaspoon).Also add the sugar (if using) and cilantro.
  • And then cover the pan with a lid and turn heat to low. Let it be like that for 2 minutes. Then turn off the heat.
  • Squeeze in some fresh lemon juice. Garnish poha with more cilantro and sev and serve with a cuppa chai.