Easiest Way to Make Homemade Poha - with an experimental secret

Poha - with an experimental secret. Poha (pohe) is a quick Indian breakfast made with flattened rice, onions, spices, herbs & peanuts. This delicious & nutritious dish is eaten in many regions of India so there are numerous ways to make it. Serve kanda batata poha hot or warm with chopped lemon pieces.

Mix it with the kanda batata poha and then garnish with grated coconut and coriander. Similar to how Idli and Upma are traditional breakfast recipes of Southern India, Poha is traditional and widely preferred breakfast recipe in Western states of India. This recipe is known as Pohe in Maharashtra and Poha in Gujarat and follows the same preparation method with poha (rice flakes) being the main ingredient.

Hello everybody, it's John, welcome to my recipe site. Today, I will show you a way to make a special dish, poha - with an experimental secret. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Poha - with an experimental secret is one of the most favored of current trending foods on earth. It's simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Poha - with an experimental secret is something which I've loved my whole life. They are nice and they look wonderful.

Poha (pohe) is a quick Indian breakfast made with flattened rice, onions, spices, herbs & peanuts. This delicious & nutritious dish is eaten in many regions of India so there are numerous ways to make it. Serve kanda batata poha hot or warm with chopped lemon pieces.

To begin with this recipe, we have to first prepare a few components. You can have poha - with an experimental secret using 22 ingredients and 25 steps. Here is how you cook that.

The ingredients needed to make Poha - with an experimental secret:

1. {Take of Prepping the poha.
2. {Make ready of thick poha (flattened rice).
3. {Get of haldi (turmeric powder).
4. {Prepare of Main dish.
5. {Prepare of oil.
6. {Prepare of hing.
7. {Get of rai (mustard seeds).
8. {Make ready of cumin seeds.
9. {Make ready of chillies minced (+/- 1 for spice tolerance).
10. {Take of ginger, minced (can be replaced).
11. {Get of garlic, minced (can be replaced).
12. {Get of ginger garlic paste (replacement of the above 2 ingredients).
13. {Get of raw peeled peanuts.
14. {Get of curry leaves.
15. {Prepare of diced onions.
16. {Get of haldi (if you like the taste of turmeric up this qty to 1 tbsp).
17. {Get of potato peeled and diced.
18. {Make ready of shredded/desiccated coconut.
19. {Make ready of cilantro (coriander) chopped.
20. {Get of lemon.
21. {Prepare of sugar.
22. {Take of Salt to taste.

Poha (or "Aval" as it is known in Tamil) are my power, convenient, tasty go to item during any meal time. The advantage with Poha recipe is that we don't need to process it, it comes ready to use, and all it needs is a rinse and soak if thick (no grinding, cooking etc). Poha is a simple but hearty breakfast and brunch dish that originated in Northern India. Also known as aloo poha, it is made of pressed rice, potatoes, onions, and spices and is a quick and easy meal to whip up once you have all the ingredients.

Instructions to make Poha - with an experimental secret:

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.

Poha is the Maharashtrian word for flattened rice, which you may only be able to find it at specialty Indian grocers. In Devesh and Tara's Spice Pantry kitchen tour we were led on an Indian spice adventure in Tara and Devesh's Manhattan apartment. Devesh shared two recipes: one for a typical western India breakfast item of "flattened rice," known as "Poha" and another for the authentic way to prepare Chai. Both dishes were rather extraordinary: the poha was an unexpected, full-flavor, mildly spicy. Jumma- "Josh Poha" Straight from the staple of Kashmir- Rogan Josh, brings to you the brilliant combo of cloves (laung), bay leaves (kadi patta), cardamom (ilaichi), saffron (kesar) and chillies.

So that's going to wrap it up with this special food poha - with an experimental secret recipe. Thank you very much for reading. I'm sure you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!