4 Poha Recipes I Quick, Easy & Healthy Breakfast Recipes I 4 अलग तरीके से पोहा I Pankaj Bhadouria
Here are 4 Poha recipes for you to try out! These 4 Poha recipes are from different corners of the country. There is the Banarasi poha also known as Chura Matar, the famous Indori Poha, Mumbai’s special Kanda Poha and Aval Upma, a south Indian way of making Poha.
By the way, did you know there are more than 75 recipes of making Poha in India!
Poha is very nutritious, light on the stomach and good for dieters and people trying to lose weight.
You can try out these 4 Poha recipes alternated with other breakfast dishes throughout the week and enjoy these poha recipes every alternate day for a quick and easy breakfast or tea time snack!
Recipe :
1. Banarasi Chura Matar
Ingredients:
1 cup thick poha
¼ cup peas
1 tsp cumin
1 tsp chopped ginger
2 green chopped chilies
2 tbsp chopped coriander
1 tbsp lemon juice
1 tsp sugar
½ tsp pepper powder
½ tsp garam masala powder
salt to taste
¼ cup milk
2 tbsp ghee
Method:
Rinse the chiwra through a strainer, drain well and soak in milk for 10 minutes.
Heat ghee in a pan and add cumin seeds, add the ginger and green chilies when the jeera crackles add in the peas with sugar and salt, stir, cook for a few minutes till peas are done. Add in the powder masalas and the soaked chiwda and mix well, fluffing it up.
Add coriander leaves and lime juice.
Mix well and serve.
2. Indori Poha
Ingredients
1 cup thick poha
1/4 tsp turmeric
1 tsp salt
1 tsp sugar
For Tempering:
1 tsp jeera
1 cup chopped onion
1 tsp green chilies
1 tbsp oil
A Few curry leaves
For Garnish:
2 tbsp peanuts
1/4 Cup Indori sev or Ratlami sev
Jeeravan masala
1 tbsp chopped coriander leaves
2 lemons
Jeeravan Masala:
½ tbsp cumin seeds
Pinch of asafetida
1 tsp coriander seeds
½ tbsp fennel seeds
1 black cardamom
3 cloves
1 tsp Kashmiri red chili powder
1/2 tbsp dried mango powder
¼ tsp cinnamon powder
½ tsp dried ginger powder
½ tsp black salt
¼ nutmeg
½ mace
Method:
Dry roast above mentioned spices except for powdered spices, nutmeg, and mace.
Cool the spices, grind to a fine powder with remaining spices.
Wash the Poha and drain well
Add turmeric, sugar, and salt and gently mix.
Steam poha for 5 to 7 minutes in a steamer. Set aside for 5 minutes.
Heat oil in a pan.
Add peanuts and stir-fry till they start to pop. Remove.
Add cumin seeds to oil and allow to splutter. Add green chilies and a few curry leaves. Stir-fry for a few seconds.
Add finely chopped onions and stir-fry till the onions are translucent. Add the steamed poha, fried peanuts and mix well.
Garnish each serving with Jeeravan Masala, a generous helping of Sev and finely chopped coriander leaves.
Serve with 1/2 a lemon on the side.
3. Kanda Poha
Ingredients:
1 cup poha
2 tbsp oil
1 tsp mustard seeds
3 Green chillies, chopped
Few curry leaves
¼ cup peanuts
1 boiled potato, cubed
2 onions, chopped
Salt to taste
1 tsp turmeric powder
½ tbsp lime juice
1 tsp sugar
Fresh coriander leaves
Method:
Wash the poha and drain well.
Add salt and sugar and mix.
Heat oil in a pan. Add mustard seeds and when they splutter add green chillies, curry leaves and peanuts. Sauté for half a minute and add onions and potato & sauté till onion is pink.
Add salt, turmeric powder and mix. Sauté for two minutes and add poha.
Mix and cook till poha is heated through. Add lemon juice and mix lightly. Garnish with coriander leaves and serve hot.
4. Aval Upma
Ingredients
2 cups thick poha
½ tsp turmeric powder
½ tsp sugar
salt as required
2 tbsp oil
1 tsp mustard seeds
1 t tsp chana dal
1 tsp split urad dal
12 cashews
1 tbsp peanuts
2 dried red chilies
1 tsp chopped green chilies
1 tsp chopped ginger
8 curry leaves
1 pinch asafoetida (hing)
1/3 cup finely chopped onion
2 tbsp grated coconut
¼ cup finely chopped carrots
¼ cup green peas
2 tbsp chopped coriander leaves
Grated coconut to garnish
1 lemon to serve
Method:
Wash the poha & drain well.
Add turmeric, sugar and salt to the poha. Mix gently and set aside.
In a pan, heat oil and add mustard seeds.
When the mustard seeds crackle, add chana dal, urad dal, peanuts and cashews.
Saute till both the dals and cashews turn golden.
Add onion, ginger, green chilies, dry red chilies, curry leaves and a pinch of asafoetida. Stir and saute till the onions turn translucent.
Add the veggies and cook for 2-3 minutes to soften the vegetables. Add the poha. Stir and mix gently.
Cook on a low flame for 3 to 4 minutes.
Add coriander leaves and mix gently.
Serve garnished with grated coconut and lemon slice on the side.
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