पोहा Poha Flattened rice breakfast

Ingredients

  • 4 dl (2 cups) thick Poha flattened rice (risflingor riz aplati)
  • 1 medimu size onion, finely chopped (approx. 3/4 dl)
  • 1 small potato, peeled and finely chopped or cut into small cubes (approx. 1+ dl)
  • 1½-2 table spoons raw Peanuts (approx. ½ dl)
  • 2+ tsp lemon juice
  • ½ dl pomegranate seeds (optional)
  • 2-3 table spoons grated coconut (optional)

    Spices

  • 2 tsp oil, preferably ghee
  • ½ tsp brown mustard seeds
  • Hot (red or green) chili pepper
  • ½ tsp cumin seeds (spiskummin)
  • pinch of Asafoetida (optional)
  • 8-10 curry leaves
  • ¼-½; tsp turmeric powder [gurkmeja curcuma]
  • about 1 tsp salt
  • Fresh coriander leaves (cilantro)

    Poha preparation:

    First put the oil in a frying pan, raise the heat and add the brown mustard seeds (if you use grains of chili also add them now). Fry them until they start to splutter. Lower the heat and add chilis, the cumin seeds, curry leaves and Asafoetida (if used). Let fry for a few minutes. Now add the onion and fry it until it starts to turn color.

    Meanwhile, dry rost the Peanuts until they turn golden brown. Set aside.

    Add the potaoes to the fried spices, cover the pan and lower the heat. Let saute for a few minutes (ten minutes or more if they are in small cubes), stirring occasionally.

    Meanwhile, rince the Poha in water and drain it once or twice. Be sure not to get it too wet. Set aside to soften (5-7 minutes). You can check it with your finger. Once soft, make sure that no more water remains.

    When the spice/onion/potato mixture is done, add salt, lemon juice, pomegranate seeds (if used) and turmeric powder and stir. Gently stir in the Poha. Continue to saute under cover and low heat to warm up the Poha. You may need to add a little bit more water if it is too dry. Taste for spicing.

    When done, spread the coconut (if used), peanuts and coriander on top.


    24.02.2021 English only Swedish only French only