Friday, 22 April 2016

Indori Poha

Indori Poha - Vinaya Prabhu

Flattened rice / chivda : 2 cup (thick variety)Potato ( diced / cubed) : 1 medium Onion (finely chopped) : 1 large Curry leaves : few Fennel seed : 1 tsp Mustard seed (black) : ½ tsp Peanuts (roasted without skin) : ½ cup Cashew nut : a handful Coconut (freshly grated ) : 2 tbsp Turmeric powder : ¼ tsp Salt and sugar to taste Cilantro leaves : few Pomegranate seeds : a handful Sev : a handful Lemon : 1 Green chillies (finely chopped) : 1Oil : 1 tbsp

Soak the poha in water for 5 minute. Drain the excess water and keep it aside.In a pan heat the oil, temper it with mustard seeds, fennel seeds and curry leaves.Once the seeds are lightly roasted and release the aroma, add half of the chopped onions.Once the onions become translucent, add the diced potatoes and fry for few more minutes.Add the chopped green chillies, peanuts, cashew and saute them for couple of minute.Now add salt and turmeric powder, cover and let the potatoes cooked in its own steam.Once the potatoes are cooked, add the soaked poha, stir it for few minutes.Check the seasonings, adjust the salt and sugar to taste.Switch off the heat, cover the pan and let it stand for 5 - 8 minutes.Poha should be ready by that time. It should be fluffy and able to retain its shape.Now garnish it with handful of grated coconut, remaining chopped onions and cilantro leaves.Squeeze a quart of lemon or more if you think so over the poha.Serve it warm with a generous serving of pomegranate seeds and sev

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