Poha | How to make Poha | Kanda Poha |Onion Poha, a staple Indian breakfast and a perfect evening snack .Made with flattened rice flakes /beaten rice, tempered with onions, green peas, carrots and crispy peanuts with perfect aroma of curry leaves and adding a little spice with green chilies.
Poha is a originally a Maharashtrian dish.The word ‘POHA’ means beaten rice.The original recipe is very spicy and to balance that a bit of sugar is added.Also some recipes substitute sugar with grated or sliced coconut.I too like the flavor of coconut powder i.e. desiccated coconut over sugar.
There are many variations to the recipe and you may find numerous ways to prepare a simple Poha. But north Indian flavors are usually an amalgamation of various flavors. Also since we like to make our dishes colorful so you may find the northern impression in this particular way of cooking poha.
Firstly, soak the Poha in water and rub with your hands and rinse thoroughly. Drain the water and keep aside.The tempering adds lots of color to the dish.This recipe is also healthy as i like to add all possible vegetables to the dish to make it a complete.
The trick to make your poha non-sticky : Wash the poha nicely but do not over soak it in water. Over absorption of water at this stage will make your poha flakes very sticky and it’ll not come out nice and separated. Just add water in the bowl. Rub the poha with your fingers gently in water and drain the water and keep the poha over the sieve for completely draining the water. This will ensure that your poha is non-sticky when you put them into the prepared tempering with veggies. A few people add a bit of salt to poha at this stage and mix. I do not do that ,but if you wish you may add a bit of salt.But then alter the amount of salt later to the tempering to adjust.
Poha is a very versatile ingredient. I make many other recipes with poha and also use Poha as a helping ingredient in many more. Some of the recipes with poha: Perfect breakfast Ideas