A simple Maharashtrian-style poha with flattened rice, onions, curry leaves, mustard seeds, turmeric, peanuts, and a squeeze of lemon.
By mansi
Servings
2
1.5 cup Thick flattened rice (poha)
1 piece Onion
2 tbsp Neutral oil
0.75 tsp Mustard seeds
10 piece Curry leaves
1 piece Green chili
3 tbsp Raw peanuts
0.5 tsp Turmeric powder
0.5 tsp Sugar
0.75 tsp Salt
0.5 piece Lemon
2 tbsp Fresh coriander (garnish)
Calories
649 kcal
Protein
20g
Carbs
95g
Fat
26g
Fiber
6g
Sugar
4g
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Prepare the Poha
1. Place the flattened rice in a fine-mesh sieve or colander and rinse under cold running water for 20–30 seconds, gently tossing with your fingers. The poha should be just moistened and soft but not mushy — each grain should hold its shape. Shake off any excess water and set aside to drain for 5 minutes.
1.5 cup Thick flattened rice (poha)
2. Sprinkle the turmeric, sugar, and salt evenly over the drained poha and toss gently to coat. Set aside.
0.5 tsp Turmeric powder,
0.5 tsp Sugar,
0.8 tsp Salt
Cook the Base
3. Heat oil in a wide pan or kadhai over medium heat. Once shimmering, add the peanuts and fry, stirring frequently, for 2–3 minutes until golden and crisp. Remove the peanuts with a slotted spoon and set aside.
2 tbsp Neutral oil,
3 tbsp Raw peanuts
4. In the same pan over medium heat, add the mustard seeds. When they begin to pop and crackle (about 30 seconds), immediately add the curry leaves and slit green chili. Let them sizzle for 15–20 seconds until the curry leaves are crisp and fragrant.
0.8 tsp Mustard seeds,
10 piece Curry leaves,
1 piece Green chili
5. Add the finely chopped onion to the pan. Cook over medium heat, stirring often, for 7–9 minutes until the onion turns soft and light golden — do not rush this step. The onion should be translucent and sweet, not raw-tasting.
1 piece Onion
Finish & Serve
6. Add the seasoned poha to the pan and fold everything together gently using a spatula, taking care not to break the flattened rice. Cook on low heat for 2–3 minutes, folding occasionally, until the poha is heated through and each piece is evenly coated in turmeric.
7. Remove from heat and squeeze fresh lemon juice over the poha. Scatter the fried peanuts and fresh coriander on top, and serve immediately while hot.
0.5 piece Lemon,
2 tbsp Fresh coriander (garnish)
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By mansi