Few things to keep in mind before starting:
- Always take thick variety of poha (flattened rice).
- Do not soak poha, rather just wash it in a big colander and keep it aside in that colander itself to drain the excess of water. Soaking the poha will make it mushy in the end.
- Always mix in some salt, sugar, turmeric powder and lemon juice with the washed poha kept in the colander using your fingers.
- This recipe is sweet and tangy one just like the one served in Indore.
- This recipe has a unique flavour of ‘Jeeravan Masala’ which is an iconic taste enhancing spice blend from Indore, Madhya Pradesh. This masala elevates the humble poha to an entirely different plane and makes it stand a class apart. Jeeravan masala is so versatile that it can be used to enhance the flavour of any regular dish – from salads to curries to pakodas to paranthas to sandwiches to even your raitas, to name a few. I have tried making this masala at home, reached quite close to the actual masala but alas not at par.
- I usually dry roast my peanuts and keep them in an air tight container in my refrigerator for all my future use. This way I am able to store peanuts for longer time.
- You may add vegetables of your choice or may completely skip them. I prepare poha for my kids, so I prefer adding as many veggies as I can.
- I generally use rock salt(sendha salt) and desi khand instead of sea salt and sugar, respectively in most of my dishes, being healthier options. You may use any as per your choice.
- As my preparation is meant for my kids so I have skipped adding green chillies, rather used black pepper powder. You may add any or both as per your taste.
- Thick Poha – 1.5 cup
- Rock Salt / normal salt- 1 tsp
- Desi khand / sugar – 2 tbsp
- Turmeric powder – 1/2 tsp
- Lemon – 1
- Oil – 2 tbsp
- Mustard seeds – 1 tsp
- Curry leaves – a few
- Green chillies – 1 to 2 (finely chopped)
- Onion – 1 (medium, finely chopped)
- Ginger – 1/2 inch piece (finely chopped)
- Potato – 1 (medium, finely chopped)
- Black Pepper powder – 1/4 tsp
- Mixed vegetables – 1/2 cup finely chopped (carrot, bell pepper, capsicum, spring onion greens)
- Roasted Peanuts – 2 tbsp
- Jeeravan Masala – 1/2 tsp
- Coriander leaves – a few
- Pomegranate seeds – to garnish
- Sev or bhujiya – for plating
- Green chutney
- Wash Poha in a large colander and keep it aside for some time to drain out any excess of water.
- After some time, add desi khand, 1/2 tsp salt, 1/4 tsp turmeric powder and lemon juice to the washed poha kept in colander and mix it lightly using your fingers.
- Heat oil in a pan. Add mustard seeds. As soon as they start spluttering, add curry leaves, green chillies and onions. Saute the onions on high flame till they turn pinkish. Then add ginger and saute it for few minutes. Then add potatoes, 1/2 tsp salt, 1/4 tsp turmeric powder and black pepper powder. Mix these well and let it cook covered on slow flame for about 5 – 6 minutes till the potatoes are half done. In case you are adding vegetables like peas, broccoli etc which need more cooking time then add such veggies along with potatoes to cook.
- When the potatoes are half done, add the mixed finely chopped vegetables (those which need less time to cook and can be kept crunchy like bell pepper, capsicum, carrot etc) to the pan and let them cook covered on low flame for another 2 minutes.
- Finally add the poha, roasted peanuts, jeeravan masala and chopped coriander leaves. Cover the pan and let it get steamed for 2 more minutes. Switch off the flame.
- Enjoy hot poha garnished with sev / bhujiya, green chutney, pomegranate seeds and chopped coriander leaves along with a cup of ‘hot ginger tea‘!
‘Cooking for our loved ones with love!’