Распечатать
E-mail
 |
 |
| prev | 1 of 2 | next |  Add a photo | |
Poha , made of flattened rice is a simple and nutritious breakfast/brunch dish of western India. It can be bought from any Indian grocery store.
Its very simple to prepare and tastes good and fills your tummy, what else do you want ?
Its best when served with corriander-mint chutney or coconut chutney.
I love green coconut chutney, so made that to have with my poha, and It was simply awesome.
Try it out and you'll see what I mean! :-)
Ингредиенты
- Poha - 2cups
- Onions - 1/2 large or 2-3 medium sized (chopped)
- Green chillies - 2 (chopped)
- Ginger - 1/4inch (thinly sliced)
- Potato - 1 Russet ( chopped into small cubes)
- Water - 1cup
- Tomatoes - 2 (Chopped)
- Turmeric powder - 1tsp
- Asafoetida powder - 1/4tsp
- Red chilli powder - 1/4tsp
- Lemon juice - 1-2tsp
- Salt - to taste
- for tempering:
- Oil - 2tbsp
- Mustard seeds - 1tsp
- Cumin seeds - 1tsp
- Dry Red chillies - 2-3
- Curry leaves - 1 sprig or 3-4 leaves
- for green coconut chutney:
- Fresh Grated coconut">coconut / coconut">Coconut flakes - 1cup
- Green chillies - 4-5
- Ginger - 1/4inch
- Water - 1cup
- Sat - to taste
Инструкции
- Place the Poha in a strainer and rinse it under running water for 2-3 mins, until poha becomes slightly moist , but not soggy and leave it aside to drain the remaining water
- In a round bottomed skillet, heat the Oil, then splutter the mustard and cumin seeds, dry red chillies and curry leaves.
- Now add the Onions, green chillies, Ginger and saute till onion turns pink.
- Add the cubed potatoes with 1cup water and salt and cover and cook until the potatoes are cooked well.
- Now add the trumeric powder, asafoetida powder and red chili powder and stir well, then add the tomatoes and stir until tomatoes soften.
- Add the poha and mix together and cook on low heat for another 5mins and pour the lemon juice over the poha and turn off the heat.
- Garnish with corriander leaves.
- For Coconut chutney:
- In a grinder, grind together the coconut, green chillies and ginger with 1 cup of water ( add water such that the chutney is still slightly thick)
- Add salt and serve with the Poha
- Suggestions: You may also add tempering into the coconut chutney, but it still tastes fine just the same.
- Also roasted peanuts may be added to the peanuts for a nice crunch in between ( I dint have any so could not add)
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 898g | |
| Recipe makes 2 servings | |
| Calories 1060 | |
| Calories from Fat 710 | 67% |
| Total Fat 84.07g | 105% |
| Saturated Fat 62.43g | 250% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 66mg | 3% |
| Potassium 1536mg | 44% |
| Total Carbs 78.13g | 21% |
| Dietary Fiber 23.8g | 79% |
| Sugars 22.3g | 15% |
| Protein 13.65g | 22% |
){kind=link}