Spicy Poha

Spicy Poha with a tempering flavor of Bengali Cuisines.

Poha, the most common name for the Indian breakfasts recipe that we come across every day in our country. Poha is a Hindi name for the Dry Rice Flakes (also called Flattened/ Beaten rice), and of course, that is how we call the dish popularly as 'Poha' nationwide. Potato Poha is the most common one amongst all other Poha recipes and is better known as 'Aloo Poha' in Hindi or 'Batata Poha' in Gujarati, as this recipe version comes from the western part of India.


Since I belong to Bengal, we in Bengali call it as 'Chira', and 'Chira Bhaja', which is just the dry version of the original Poha recipes is very famous in the eastern part of the country. We generally prepare the Chira recipes in a dry form in Bengal and mix them along with different ingredients which are popularly known as 'Chanachur' in Bengali, and we usually have it along with Puffed Rice (Moori/Poori). But today I'll share this Chira recipe in the wet form, just like other Poha recipes with Bengali cuisines touch in it.

'Poha' recipes are so very famous, I think it does not require any introduction for all the Indians though. But for my friends outside India, I can assure you would love this recipe the most once you prepare for yourself and have it. 'Poha' recipes are very light, healthy and absolutely delicious. These are mostly preferred for the breakfasts and evening short snacks option, and it is exceptionally recommendable when the body is sick and you don't feel eating anything. The sweet, sour, mildly salty and tanginess in the dish gives the tongue the taste that it can afford to have even in sickness. Poha is the perfect combination of the balance in taste as well as its nutrition.

The traditional Poha recipes by far have been brought in a variant of preparation method, and people have given tremendous tempering ways to the basic dish. I normally prefer to make the normal Poha on a day to day basis, however giving a rich flavour and spiciness to the dish is usually done during the arrival of guests at home. This 'Spicy Poha' is a basic tempering in the Bengali culinary method and then follows the usual way of preparation, but with a little twist given to my recipe. Prepare this easy to cook a nutritious snack for your breakfast or brunch and tell me how you liked it.

Spicy Poha

Tips: Do not soak the Poha in water because it will absorb water and spoil the taste. Just rinse Poha in a strainer and drain the water immediately.

[Veg]

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Course: Breakfast

Cuisine: Indian

Serves: 3

Measuring Items: 1 cup = 150 ml; Teaspoon

Ingredients:

1. Urad Dal (Split Black gram) - 1/4 cup
2. Chana Dal (Split chickpeas) - 1/4 cup
3. Peanuts- 1/2 cup
4. Onion- 2
5. Green Chili- 4
6. Potato- 2 large sized
7. Tomato- 2 large sized
8. Lemon juice- 3 Tsp
9. Poha (Beaten rice)- 2.5 cups
10. Coriander leaves

Spices:

1. Bay leaf- 2 whole
2. Dry Red Mirchi- 4
3. Cumin seeds (Jeera)- 1 Tsp
4. Red Mirchi powder- 1 Tsp
5. Turmeric powder- 1 Tsp
6. Salt- 2 Tsp
7. Sugar- 1 Tsp
8. Refined Soyabean Oil- half cup

Method:

How to prepare ‘Spicy Poha’ with step by step pictures and instructions-

1. Wash and soak both the pulses (Urad and Chana) before 2 hours of cooking or overnight.
   
2. Wash and soak peanuts for at least 30 minutes.
   
3. Heat oil in a frying pan, then add jeera, bay leaf and dry red mirchi for tempering.
   
4. Now adding the pulses and peanuts, fry them for 2 minutes. Then add sliced onions and green chilies. Saute for 2 minutes.
   
5. Add the cubed potatoes with a pinch of turmeric powder and salt. Cover the lid of the pan and cook the potatoes until they are soft.
   
6. Meanwhile, rinse the Poha in a strainer and mix it along with turmeric powder, mirchi powder, salt, sugar and lemon juice.
   
7. Open the lid once the potatoes are cooked, then add chopped tomatoes and fry for 2 minutes more.
   
8. Now add the mixed Poha into the pan and stir well with all the masala and veggies.
   
9. At last, add fresh coriander leaves and switch off the flame.
   

Spicy Poha is ready to be served and it is best tasted when eaten hot immediately after its preparation and it is the best remedy for a quick menu in the breakfasts. Prepare this simple Poha for your morning breakfasts and I can bet you will not run out of time. So guys enjoy cooking, serving and eating!!

Spicy Poha

Paromita Pramanick ©2018. All Rights Reserved.