Aloo Poha

My mom and brother use to prepare poha always for me whenever we met, and both of them prepare awesome poha. When I tried first time to prepare last month, it became a bit soggy, then they told me how to prepare poha without getting it to turn soggy, this is a successful attempt. I will share this successful recipe with you all. 

 

There are many variations of poha available on the internet, but  this one is slightly different as instead of adding boiled potatoes, I have sautéed potatoes and peanuts and added them to the poha.

 

Here is the list of ingredients for preparing Aloo Poha.

 

 

(1) 200 gms of thick Poha (Pressed rice)

(2) 2 medium sized Potatoes / Aloo (cut into bite sized cubes)

(3) 2 medium sized Onions, finely chopped

(4) 2 tablespoons of roasted Peanuts (Moongphalli)

(5) 2 whole green Chillies, finely chopped

(6) 2 whole red Chillies

(7) 1 sprig Curry leaves (Kadi patta), about 8 to 10 leaves, finely chopped

(8) 1 inch sized Ginger (Adrak), minced.

(9) 1/2 teaspoon of Mustard seeds (Rai)

(10) 1/2 teaspoon of Cumin seeds (Jeera)

(11) 1/2 teaspoon of Split and skinless black gram lentils / Urad dal

(12) 1/2 teaspoon of Turmeric powder or Haldi

(13) 2 tablespoon of chopped Coriander leaves (Cilantro leaves)

(14) 2 teaspoon of Sugar (Optional)

(15) Salt to taste required

(16) 4 tablespoon of cooking oil for making poha

(17) Cooking oil for shallow frying potato cubes and peanuts

 

(1) Keep the Poha in a strainer and rinse it under running water. 

Do not rinse it too much or for a long time as that will cause the poha to get mushy as while rinsing the poha absorbs enough water and becomes soft.

We want that the poha must become soft but remain intact, whole and separate. So wash in that way for only 10 seconds.

 

Once washed keep the poha aside in the strainer itself so that it drains the drops of water away.

(2) Heat very little oil in a kadhai / wok and shallow fry the cubes of potatoes in it till they become golden and crispy. Remove them with a slotted spoon and keep aside.

(3) In the remaining oil,  shallow fry peanuts as shown till the peanuts become crunchy. Again remove them with a slotted spoon and keep aside.

(4) In the same kadhai / wok, keep only 4 tablespoon of oil and remove the extra oil that was used for shallow frying potatoes and peanuts. Or else take 4 tablespoons of cooking oil in a separate wok / kadhai. Lower the gas flame.

(5) Then, add half teaspoon of Mustard seeds to this warm oil. Allow them to splutter.

(6) Then, add half teaspoon of Urad dal and wait for 4 seconds.

(7) Add half teaspoon of Cumin seeds / Jeera. Wait till both Urad dal and Jeera change to light brown colour.

(8) Add chopped Curry leaves and mix well. 

(9) Add chopped Onions and mix well.

(10) Add minced green chillies and mix well.

(11) Add two red whole chillies and mix well.

(12) Add minced ginger and mix well. By this time the Onions would have turned golden from pink.

(13) Add Turmeric powder / Haldi and mix well.

(14) Add Salt as per taste required and mix well.

(15) Sprinkle 2 teaspoons of sugar and mix well.

(16) Add the Poha from the strainer earlier kept aside.

(18) Add the fried peanuts and mix well.

(19) Add the fried potatoes and mix well. While mixing do it gently so that the poha doesn’t break.

(20) Add chopped Coriander leaves and mix well.

(21) The Aloo Poha is ready. Serve it in a  serving bowl.

(22) Garnish with Curry leaves, Coriander leaves and Onion rings as shown.