Poha is one of the most important part of our breakfasts. Aayi makes the poha a bit sweetish spicy. I love this version more than the normal spicy poha that we get in restaurants. This is a very simple and tasty breakfast.
For cooking newbies, be careful to use proper poha for this. There are 4 types of poha available in markets. They are
– Thick poha(Degdi poha), this type can be used for chivda. Because they puff up when deep fried.
– Medium thick poha, this is not as thick as the first, but it does not become a paste when soaked in water. This type can be used for batate phovu and masala poha (both of these dishes are called ‘phanni phovu‘ in Konkani, means seasoned poha). These dishes require the poha to be washed in water and then used.
– Thin poha, this almost becomes a paste when you wash it. This type is used for Kalayile phovu or sweet poha, because here water is just sprinkled to make it soft(but not mushy).
– Paper poha, this almost looks like a plastic paper. Best suited for phova upkari (even thin poha can be used for this dish). This becomes crisp like a paper when fried on a low flame.
1 cup poha/avalakki (medium thick)
1/4 cup onion(cut into small pieces) or A pinch asafoetida (hingu)
1/4 cup potato(cut into small pieces)
4-5 curry leaves
1/2 tea spn mustard seeds
2-3 green chillies
1/2 tea spn sugar
A pinch turmeric
1 tea spn oil
2-3 strands coriander leaves(optional)
1 tbl spn lemon juice(optional)
1 tbl spn grated coconut(optional)
Note : Usually either onion or asafoetida are used for this. Both are not used at a time.
Wash poha and drain water. Keep it aside.
Heat oil and add mustard. When they start popping, add curry leaves, green chillies. Fry for sometime. Add onion. Fry till they turn brownish. Now add potato pieces and turmeric. Sprinkle some water, cover and cook till potatoes become soft.
Now add sugar, salt, asafoetida(diluted in a tea spoon of water) and poha. Mix well. Fry for 1-2 mins on a medium flame. Add coconut and coriander leaves. Mix well and remove from flame.
Serve with lemon or squeeze lemon juice before serving.
Serves : 2-3
Preparation time : 20 mins
PS: I love to eat this dish with sev or some kind of mixture.