Poha is a favourite breakfast in the West of India. It is made with flattened rice flakes and sautéed with spices and onion and served with hot tea or jalebi. There are two varieties of Poha that is available. Maharashtrian poha is different from Indori Poha. The spices added are different in Indori than Maharshtrian. It needs a special masala called ‘jeeravan’. The major difference is it is served with Jalebi a classic combo. This time I did not make jalebi, so maybe when I make jalebi I should make poha as well !
Need –
To make Jeeravan masala
-1 tsp – coriander seeds , jeera
-1/2 tsp – fennel seeds, ajwain , dry ginger , amchur , nutmeg
-1 inch cinnamon stick , 4 cloves , 1 bay leaf , 4 dry chilli , salt
- Thick flat poha – 2 cups
- Oil – 2 tbsp
- Peanuts – 2 tbsp
- Mustard seeds – 1 tsp
- Curry leaves – 6
- Potatoes – peeled and cubed
- Green chilli – 2 chopped
- Turmeric powder – 1/2 tsp
- Sugar – 1 tsp
- Jeeravan masala – 1 tbsp
- Lemon juice
- Onion – 1 chopped
- Salt
- Sev – handful
- Coriander – handful
Process –
- Dry roast all spices mentioned in jeeravan masala and grind it when cool. Wash the poha in a colander and keep aside. too much water will make it mushy.
- In a pan , heat oil , add mustard seeds , peanuts , curry leaves and chilli.
- Now add potatoes and sauté till soft . Now add turmeric , sugar , jeeravan masala , poha , salt and toss.
- Top with chopped onion , sev and coriander.
- Serve with Jalebi
TamarindtoAmchur 