A classic Maharashtrian breakfast of flattened rice cooked with potatoes, onions, and a simple spice blend. This savory and tangy dish is light, fluffy, and ready in under 25 minutes.
Prep10 min
Cook15 min
Servings4
Serving size: 1 serving
372cal
8gprotein
51gcarbs
16g
Ingredients
2 cup Thick Poha (Also known as jada poha)
1 medium Onion (Finely chopped)
1 medium Potato (Peeled and diced into 1/4-inch cubes)
A simple, essential garnish for countless Indian dishes. Freshly cut lemon wedges add a bright, tangy kick to dals, curries, and snacks, balancing rich flavors with a burst of acidity.
Crispy, golden strands of savory chickpea flour noodles, perfect for snacking on their own or for adding a delightful crunch to chaat dishes. This classic Indian namkeen is a festival favorite and surprisingly easy to make at home.
Aromatic Masala Poha with crispy sev
– quick to make & perfect for busy mornings, energy-giving!
This konkani dish is perfect for lunch. With 525.05 calories and 13.86g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Slit lengthwise or chopped)
0.5 tsp Turmeric Powder
1 tsp Salt (Or to taste)
1 tsp Sugar (Balances the flavors)
2 tbsp Lemon Juice (From about half a lemon)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
0.25 cup Sev (For garnish, optional)
2 tbsp Grated Coconut (Fresh or desiccated, for garnish, optional)
Instructions
1
Prepare the Poha (5-10 minutes)
Place the thick poha in a large strainer. Rinse under cold running water for 30-40 seconds, gently tossing with your fingers to wet all the flakes.
Ensure all water is drained completely. Let the poha rest in the strainer for 5-10 minutes. It will absorb the residual moisture and become soft and fluffy. Do not soak it in water.
2
Make the Tempering (Tadka) (3 minutes)
Heat oil in a wide pan or kadai over medium heat. Add the mustard seeds and wait for them to splutter.
Once they pop, add the cumin seeds and raw peanuts. Sauté for 1-2 minutes until the peanuts are golden and crunchy.
Add the hing, curry leaves, and slit green chilies. Sauté for 30 seconds until the curry leaves are crisp and aromatic.
3
Cook the Vegetables (6-7 minutes)
Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
Add the diced potatoes and a pinch of salt. Mix well, cover the pan, and cook on low-medium heat for 5-6 minutes.
Stir occasionally. Cook until the potatoes are fork-tender. If they stick, sprinkle a tablespoon of water.
4
Combine and Steam (3-4 minutes)
Add the turmeric powder and mix for 30 seconds.
Add the softened poha, salt, and sugar to the pan.
Gently toss everything together with a light hand until the poha is evenly coated with the spices and turns a uniform yellow color. Avoid mashing the poha.
Cover the pan and let it steam on low heat for 2-3 minutes. This allows the poha to absorb all the flavors.
5
Garnish and Serve (1 minute)
Turn off the heat. Squeeze the fresh lemon juice over the poha and add the chopped coriander leaves.
Fluff the poha gently with a fork. Garnish with sev and grated coconut if desired.
Serve immediately while hot.
12cal
0gprotein
2gcarbs
0gfat
Ingredients
2 medium Lemon (fresh and firm)
Instructions
1
Wash the lemons thoroughly under running water. Pat them completely dry with a clean cloth or paper towel. This removes any surface dirt or wax.
2
Optional but recommended: Firmly roll each lemon on your countertop for 15-20 seconds. This helps break down the internal membranes, making the lemon juicier and easier to squeeze.
3
Place a lemon on a cutting board. Using a sharp knife, carefully slice off the top (stem end) and the bottom (blossom end). This creates two flat, stable surfaces.
4
Stand the lemon on one of its flat ends. Slice it in half lengthwise, from top to bottom.
5
Lay each lemon half with the cut-side facing down. Slice each half lengthwise into two equal wedges. You will now have four wedges from the first lemon.
6
Repeat the process with the second lemon to get a total of eight wedges. Use the tip of your knife to flick out any visible seeds before serving.
In a large mixing bowl, sift the besan and rice flour. Add the ajwain, turmeric powder, red chili powder, hing, and salt. Whisk well to combine all dry ingredients.
Heat 2 tbsp of oil until it's quite hot. Carefully pour this hot oil (this is called 'moyan') over the flour mixture. Use a spoon initially, then your fingertips to rub the oil into the flour until it resembles coarse breadcrumbs.
Gradually add water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft and slightly sticky, not stiff.
2
Set Up the Sev Maker
Choose the disc for fine sev and attach it to your sev maker (sev press or sancha).
Grease the inside of the sev maker cylinder and the disc with a little oil to prevent the dough from sticking.
Shape the dough into a log and place it inside the greased cylinder.
3
Heat Oil for Frying
Pour the remaining 2 cups of oil into a heavy-bottomed kadai or deep pan. Heat over medium flame.
The oil should be moderately hot, around 175°C (350°F). To test, drop a tiny piece of dough into the oil. It should sizzle and rise to the surface steadily. If it browns too quickly, the oil is too hot; if it sinks, the oil is not hot enough.
4
Fry the Sev
Hold the sev maker directly over the hot oil. Turn the handle to press the dough out into the oil, moving in a circular motion to form a large, flat spiral.
Fry for 1-2 minutes on one side. You will notice vigorous bubbling. Once the bubbling subsides significantly, carefully flip the sev spiral using a slotted spoon.
Fry the other side for another minute until it is light golden and crisp. Avoid over-browning.
Work in batches to avoid overcrowding the pan, which can lower the oil temperature.
5
Drain and Cool
Once crisp, remove the sev from the oil with a slotted spoon, allowing excess oil to drip back into the pan.
Place the fried sev on a wire rack or a plate lined with paper towels to drain further.
Let the sev cool completely at room temperature. It will become even crispier as it cools.
Once cooled, gently break the sev spirals into smaller, bite-sized pieces.
6
Store
Store the completely cooled besan sev in a clean, dry, airtight container.
It will stay fresh and crispy for up to 3 weeks at room temperature.
