Poha (North Indian style) Recipe:
A north Indian take on the staple breakfast ‘the Poha’ from down South.
Simple, yet delicious is what I would say for this recipe. It was a cloudy day in here in Vizag today, so the idea of making a bowl of fresh and hot Poha, north Indian style recipe was quite exciting. It’s amazing how we adapt a recipe from some part of the country or world for that matter and then change it to our taste, the same is the story with cooking the poha in a north Indian style. I mean we borrowed it from down south where it is usually just steamed (making it much healthier) and change it into a fried kind of recipe, just how we like to do to most our food in North India, fry, fry and fry. Whether deep fry or just stir fry is inconsequential, but we simply associate taste to the word ‘fry’, but thankfully this recipe here calls for a controlled stir frying only.
- 300-350 grams of ‘chuda’ or beaten rice,
- 100 grams of frozen or fresh green peas,
- 1 large potato, diced into small cubes,
- 1 large onion, finely chopped,
- 2 small tomatoes, finely chopped,
- 1-2 small green chilies, finely chopped,
- 2-3 tbsp of regular cooking oil,
- 1 tsp of coriander powder,
- Salt to taste,
- A pinch of sugar,
- Coriander for garnishing
- Wash the ‘chuda’ and keep aside to strain water from it completely. It should be light and without water or else the dish might turn soggy.
- Meanwhile, fry the potato cubes in a kadai and keep aside.
- In the same kadai, now toss the finely chopped onions, green chilies and a pinch of sugar and fry until light brown. Add the finely chopped tomatoes and fry for a minute or two, before adding the coriander powder and salt.
- Once the ‘masala’ leaves oil from the sides of the kadai, add the green peas and fry for a minute.
- Into this, add the fried potatoes and the washed ‘chuda’. Mix well, until completely combined. Check the salt content and if needed sprinkle a little from top and mix well.
- Serve piping hot with some freshly chopped coriander leaves and enjoy!