Poha or Chire (in Bengali) is a very common and staple breakfast option in India, It is very easy to cook and healthy vegetarian breakfast option. Recently I had a trip to Madhya Pradesh where in a Motel of MPTD we had this beautiful and freshly cooked Kanda Poha. Yesterday when I visited Big Bazar for grocery, suddenly a packet of Amarkantak Poha caught my attention and it reminded me of our recent tour. Wasting no more time I bought that packet and made this Kanda Poha for today’s breakfast. ‘Kanda’ is nothing but onion which goes very well in this preparation. I added some grated coconut as I like a little taste in my Poha. It is optional.
Ingredients:
- Onion – ½ cup (Finely chopped)
- Beaten Rice (thick poha) / Chire – 2 ups
- Raw Peanuts – ¼ cup
- Mustard Seeds – ½ tsp
- Cumin Seeds – ½ tsp
- Curry Leaves – 8-10
- Green Chilli – 2 (Slitted)
- Asafoetida – 1 pinch
- Turmeric Powder – ½ tsp
- Oil – 2 Tbsp
- Sugar – ½ tsp
- Salt – To taste
- For the garnish:
- Coriander Leave
- Grated Coconut – 2 Tbsp (Optional)
- Sev – 1 Tbsp (optional)
- Lemon Wedge
Steps:
- Clean and wash the rice flakes (poha or chire ) in a bowl in enough water. Transfer it to a colander. Sprinkle ½ tsp turmeric powder mix well and keep aside.
- Heat oil in a deep non-stick pan add the peanuts and sauté on a medium flame for few minutes adding a little salt till you get a nice aroma of fried peanut. Keep aside.
- In the same oil add the mustard seeds, cumin seeds, asafoetida, green chilies, curry leaves and onions and sauté on a medium flame for 2 minutes.
- Add the soaked rice flakes (poha), sugar and salt, mix well and cook on a medium flame for 2-3 minutes, while stirring occasionally.
- Add the fried peanuts and mix well.
- Transfer to a serving plate and serve hot garnishing with grated coconut, coriander leaves, sev and lemon wedges.
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