Good morning everyone,
Aloo Poha is a traditional breakfast dish in parts of India, made from potatoes and rice flakes. Poha can be purchased in large or smaller flakes in South Asian supermarkets.
Aloo Poha (Potatoes and Rice Flakes)
3 cups poha flakes
1 teaspoon turmeric
2 teaspoons sugar
1 1/2 tablespoons canola or other light oil
2 large potatoes, diced into small pieces
2 teaspoons mustard seeds
2 teaspoons cumin seeds
2 large onions, diced into small pieces
3 or 4 chilies, sliced finely
1 teaspoon dried curry leaves
2 tablespoons, roasted peanuts, chopped finely (optional)
Salt and ground black pepper to taste
1 handful of cilantro leaves, for garnishing
1 lemon, sliced into wedges
Place the poha flakes in a large strainer. Rinse well but gently under room temperature water. When the poha flakes have absorbed some water and the water begins to run clear, add the turmeric and sugar and gently mix. Set aside.
In a large pan, heat the oil over medium high heat. Saute the potato until it is almost tender and beginning to turn golden. Remove from the pan with a slotted spoon and set aside.
To the oil remaining in the pan, add the mustard seeds and saute quickly until they begin to pop. Add the cumin seed and saute quickly until they begin to crackle. Add the onion and saute until they begin to turn translucent. Add the curry leaves and chilies and saute for another minute. Add the peanuts.
Add the poha and stir together carefully. Return the potatoes to the pan. Stir carefully. Cover the pan and allow the poha to cook over low heat for about 3 – 4 minutes. Remove from heat, leave the mixture covered another 4 or 5 minutes. The poha will steam cook in the steam from the pan.
Remove cover and fluff the mixture. Garnish with coriander and serve with a lemon wedge on the side.
That’s it! Easy!
Until next time,
Peace and love,