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.
Measurements of various ingredients used, differ from household to household and thus, each household has its own unique taste. The condiments can be added basis your taste preference. A good onion to poha measurement is one fourth cup finely chopped onions for one cup of poha.
Some popular renditions involve addition of potato to the dish as well.
However, I have simple suggestion to make this yummy dish even more exciting. Simply follow the below two steps:
1. A few more vegetables like grated carrots, green peas & capsicum
2. A few drops of Mango Chilli sauce from Pico express. The sauce is hot, sweet & sour at the same time and will give your dish that additional punch & acidity and take it to another level.
Hope you guys try it out.
- Regional Indian Food & Travel enthusiast