There are 2 kinds of poha available in the market. Thick poha and thin poha. This recipe is made using thick poha.
Ingredients
1 cup thick poha
Salt to taste
2 tbsp. oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
Pinch of hing/asafetida
1 spring curry leaves
2 green chillies, slit lengthwise (adjust according to taste)
1 medium sized onion, finely chopped
1/4 tsp turmeric powder
1 handful roasted peanuts
Chopped coriander springs
Directions:
Wash poha 2-3 times in cold water. Drain all the excess water. Sprinkle 1/4 cup of water and keep it aside for 5 minutes. (If you feel the poha has not softened, you can sprinkle some more water).
Add salt and mix gently. Keep it aside.
Heat oil in a pan. Add mustard seeds. When they splutter, add cumin seeds, asafetida, curry leaves, green chillies and chopped onions. Cook until the onions become soft. Add turmeric powder and mix well.
Add softened poha and mix it gently. Cover the pan and cook on medium heat for 8-10 minutes, until the poha gets cooked. Add chopped coriander and roasted peanuts and mix well. Steaming hot poha is ready to serve.
