Mumbaikars love the humble poha (dehusked, flattened rice or rice flakes) in breakfast and we all know it goes very well with a hint of sourness from a lemon wedge.
Traditionally, the poha preparation involves heating oil and adding mustard seeds, cumin seeds, chopped green chillies and curry leaves. Once these are tempered finely chopped onions are added with turmeric, a pinch of sugar and salt to taste. Once the onions start turning pink, roasted peanuts and poha that was rinsed in water is mixed. This is then cooked for few minutes until the poha is done.
- Regional Indian Food & Travel enthusiast