This has been a staple Sunday morning breakfast in our house for as long as I can remember. It might be like that everywhere else too, so sharing my mils recipe for it! It’s so so good.. I’m running out of things to write because I’m going borderline insane in this quarantine mess. Going to just keep it short and sweet. Make sure to check out my tips to make it perfect. And don’t forget to tag me when you make it @zheelicious.
Stay happy, stay hungry!
|Prep time: 5 minutes||Cook time: 10 minutes||Total time: 15 minutes||Makes: 6 servings|
- 6 cups poha, (thick kind)
- 1 potato, chopped and parboiled
- 1 onion, chopped
- 5 thai chilies, chopped
- 2 medium chilies, chopped
- 1 ½ tbsp oil
- ½ tsp mustard seeds
- ¼ tsp cumin seeds
- 5-6 curry leaves (fresh or dries)
- 4 cloves
- ½ tbsp fennel seeds
- ¼ tsp asafoetida (hing)
- 1 tsp turmeric
- 2 tbsp sugar
- Salt to taste
- Juice of 1 lemon
- Cilantro (optional)
- Pomegranate arils (optional)
- In a large pot heat the oil, add cumin and mustard seeds. Once they start to splutter add curry leaves, cloves and asafoetida.
- Add onions and the chilies, cook until the onions have softened. Add the par boiled potatoes.
- Soak the poha when the onions are cooking, you don’t want to soak them too long or else they will become mushy. Soak only until all the poha is wet and a little soft. Add turmeric, salt, and sugar to the poha after it’s done soaking..
- Add fennel to the cooking onion & potato mixture. Add the soaked poha to the onion potato mixture, mix until everything is incorporated. Add lemon juice at this point, and mix again.
- Garnish with cilantro and pomegranate, serve hot with chai or my ginger spiced latte.
- Use thick Poha, you can find at any local Indian grocery store.
- Don’t soak the poha too early or else it will become mushy. Also make sure to not soak them too much. Just until all the poha is basically wet and soft. It should still have a bite to it.
- you can microwave your chopped potatoes- this will help the process go faster. Microwave for about 1-2 minutes, just until they are halfway cooked.
- Add the fennel right before adding to poha, so the poha doesn’t burn.
- Adding salt, sugar, and turmeric to the soaked poha will reduce over mixing and making it mushy.
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