Indian Recipes
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Ingredients
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| 1 |
Poha(chivda) |
2 cups |
| 2 |
Onion, chopped |
1 |
| 3 |
Ginger, finely chopped |
1 teaspoon |
| 4 |
Garlic, finely chopped |
3 cloves |
| 5 |
Potato, peeled and finely chopped |
1 |
| 6 |
Green chilies, finely chopped |
4 |
| 7 |
Raw peanuts |
1/4 cup |
| 8 |
Mustard seeds |
1 teaspoon |
| 9 |
Salt |
to taste |
| 10 |
Curry leaves |
8-10 |
| 11 |
Turmeric powder |
1/2 teaspoon |
| 12 |
Red chili powder |
1 teaspoon |
| 13 |
Coriander powder |
1 teaspoon |
| 14 |
Lemon juice |
to taste |
| 15 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| 16 |
Oil |
2 tablespoons |
| Method |
Soak poha in enough water for 3-5 minutes, when slightly tender, drain and try to remove as much water as you can from the poha by pressing it between your two hands, set aside.
Heat oil in a pan for frying over medium-high heat, add chopped potatoes and fry until golden brown and tender, drain and mix it with poha. Now into the same oil over low heat add peanuts and fry until light brown and crispy, drain and mix it with poha as well.
Heat 2 tablespoons of oil in a pan over medium-high heat, add mustard seeds and let it splutter, now add onions, garlic and ginger and fry until light brown. Now add all the powdered spices together with 1/2 cup of water and cook until oil comes out on the surface. Now add poha mixture and curry leaves, toss well to coat all over with the masala and cook for further5 minutes. Garnish it with chopped coriander and serve.
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| Servings -2-3 |
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| Introduction
of the dish |
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It is most commonly served as a breakfast in southern region of the country.
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| Served
With... |
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Ketchup or chutney |
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