Aloo Poha Recipe
Aloo Poha, a beloved dish from the Indian breakfast repertoire, brings together the wholesome flavors of flattened rice, boiled potatoes, and an array of spices to create a comforting and nutritious meal. Perfectly suited for any morning, this dish is not only quick to prepare but also bursting with vibrant flavors that are sure to awaken your senses and set a positive tone for the day.
Ingredients
| Ingredient | Quantity |
|---|---|
| Poha (flattened rice) | 1 ½ cups |
| Potatoes (boiled) | 1 or 2 |
| Green peas (steamed) | ½ cup |
| Mustard seeds (rai) | ½ tsp |
| Cumin seeds (jeera) | ½ tsp |
| Curry leaves | 5-6, finely chopped |
| Onion | 1, finely chopped |
| Green chilies | 2, slit lengthwise |
| Ginger | 1 tsp, finely grated |
| Turmeric powder | ½ tsp |
| Asafoetida (hing) | ¼ tsp |
| Sugar | 2 tsp |
| Lemon | 1, juiced |
| Peanuts | 1 tbsp |
| Oil | 2 tbsp |
| Fresh coriander | 2 tbsp, finely chopped |
| Pomegranate | ¾ cup, for serving |
| Salt | To taste |
| Sweet corn (steamed) | ½ cup |
| Sprouted green mung | ½ cup |
Nutritional Information
| Nutritional Component | Per Serving |
|---|---|
| Calories | Approx. 200-250 |
| Protein | 6-8 g |
| Carbohydrates | 35-40 g |
| Dietary Fiber | 3-4 g |
| Fats | 6-8 g |
Instructions
To create this delightful Aloo Poha, begin by rinsing the poha under cold water to remove any impurities and soften it, taking care to drain it thoroughly to avoid excess moisture. Transfer the rinsed poha to a bowl and mix in the turmeric powder, salt, sugar, and asafoetida. Set this mixture aside as you prepare the rest of the dish.
In a heavy-bottomed pan, heat the oil over medium heat. Add the mustard seeds and cumin seeds, allowing them to splutter, which will release their aromatic oils into the oil. Next, introduce the finely chopped onion, curry leaves, grated ginger, and slit green chilies to the pan. Sauté these ingredients until the onion becomes translucent and soft, filling your kitchen with their inviting fragrance.
Once the onions are ready, gently fold in the boiled and cubed potatoes, cooking them for an additional minute or two. This will allow the potatoes to absorb the delightful flavors of the spices.
Now, it’s time to incorporate the poha mixture. Add the poha to the pan along with a tablespoon of water to help everything combine harmoniously. Cover the pan with a lid and allow the mixture to steam over low heat for about 4-5 minutes. This gentle steaming will ensure the poha heats through without becoming mushy.
After the steaming time, uncover the pan and squeeze in the juice of the lemon. Stir in the steamed green peas, peanuts, and chopped coriander, mixing well to ensure an even distribution of flavors. Serve the Aloo Poha hot, garnished with pomegranate seeds for a touch of sweetness and color.
Enjoy this aromatic dish as a hearty breakfast alongside a steaming cup of masala chai for a truly satisfying start to your day!
Cooking Tips
- Choosing Poha: Use thick poha for a fluffier texture and better ability to absorb flavors.
- Spice Levels: Adjust the number of green chilies according to your heat preference.
- Garnishes: Feel free to add more fresh herbs or even some fried onions for an extra crunch and flavor.
- Meal Prep: This dish is quick enough to prepare in the morning, but it can also be made ahead of time and reheated.
Indulge in this comforting Aloo Poha, a dish that beautifully showcases the essence of Indian cuisine, melding simplicity with rich, wholesome ingredients to create a breakfast that is both nutritious and delicious.
