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A light, fluffy, and savory breakfast staple from Maharashtra. This quick dish features flattened rice tossed with sautéed onions, potatoes, and a classic tempering of mustard seeds and curry leaves. It's ready in minutes!
For 4 servings
Place the poha in a colander and rinse under cool running water for 15-20 seconds, tossing gently. Do not soak. Drain completely and set aside to soften for 5-10 minutes.
Heat oil in a wide pan over medium heat. Fry the raw peanuts for 1-2 minutes until golden; remove and set aside. In the same oil, add mustard seeds. Once they splutter, add cumin seeds, hing, and curry leaves and sauté for 30 seconds. Add onions and green chilies, cooking until soft. Add diced potatoes, turmeric powder, and salt. Mix, cover, and cook on low heat for 4-5 minutes until potatoes are tender, adding a splash of water if needed.
Once potatoes are tender, fluff the rinsed poha with a fork and add it to the pan with the sugar. Gently mix until the poha is evenly coated and yellow. Cover and steam on low heat for 2 minutes to soften and absorb flavors.
Turn off the heat. Stir in the lemon juice, fried peanuts, and chopped coriander leaves. Serve hot, garnished with more coriander or sev if desired.
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A light, fluffy, and savory breakfast staple from Maharashtra. This quick dish features flattened rice tossed with sautéed onions, potatoes, and a classic tempering of mustard seeds and curry leaves. It's ready in minutes!
This maharashtrian recipe takes 22 minutes to prepare and yields 4 servings. At 328.99 calories per serving with 7.06g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Skip the onion and potato. You can add finely chopped cabbage or bell peppers instead for crunch.
Add 1/4 cup of boiled green peas or sprouted moong dal along with the onions for a protein boost.
Add 1/2 cup of mixed vegetables like carrots, peas, and bell peppers along with the potatoes to increase the fiber content.
Omit the green chilies or use a very mild one. You can add a pinch more sugar to balance the flavors for kids.
Adapted versions of this recipe for specific dietary needs: