Poha - with an experimental secret
Traditional Poha from the hidden books of Maharashtra with an experimental secret touch of ginger garlic.
Poha - with an experimental secret
Traditional Poha from the hidden books of Maharashtra with an experimental secret touch of ginger garlic.
Cooking Instructions
- 1
Take 2 cups poha in a plate and spread them to the sides, leaving the center of the plate with a doughnut like structure
- 2
Pour water into the plate in the center so that we are not pouring water directly over the poha (the entire poha must be submerged in water)
- 3
Lightly swirl around with your hand to wash off the powder like layer off the poha
- 4
Keep it submerged for 2 minutes and then transfer them to a strainer
- 5
Whilst in the strainer add 1/2 tsp haldi and lightly mix the poha; set this aside (for about 10-15 minutes)
- 6
Start cutting the veggies after you have set this aside to save time
- 7
Heat oil in a wok / kadhai at almost full heat
- 8
Add hing followed by rai (mustard seeds)
- 9
Once the mustard seeds start to crackle reduce the heat to half and add cumin seeds
- 10
Wait 10 seconds and add the minced chillies
- 11
Fry for about 20-30 seconds
- 12
Add the ginger and then garlic with about a 15 second delay, if you are using the paste add it together at this point
- 13
Fry till the raw aroma of ginger and garlic disappears
- 14
Next, add the peanuts and fry them until they become light red; please be careful because it is very easy to burn the peanuts, approximately 1-2 minutes should do them just right
- 15
Next add the curry leaves and fry for about 20 seconds
- 16
Add the onions and fry until they turn pink
- 17
Add the potatoes and salt, and fry for about 2 minutes
- 18
Add turmeric powder and then cover and cook until potatoes are tender (keep stirring once in a minute at the least to ensure nothing sticks at the bottom)
- 19
When potatoes are tender reduce heat to the lowest setting as add the prepped poha
- 20
Once you add the poha be very careful as to not to press the dish from top down, else you will end up having rice cakes like texture.
- 21
Toss the dish from bottom up using a spoon or a spatula, very lightly until the spice mix we made blends in
- 22
Next add the shredded/desiccated coconut and continue mixing in same style for about 1 minute
- 23
Squeeze half a lemon and mix 4-5 times more
- 24
Turn off the heat and add sugar and chopped cilantro and mix for another 2 minutes
- 25
Cover for 1 minute before you serve
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