poha recipes

Aloo Poha Roll

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Aloo poha roll with cheese stuffing 🙂

Author : Shweta Shah

Ingredients

Poha
Potato(grated)
Cheese
Lemon
Coriander
Green Chilli(crushed)
Red chilli powder
Everest garam masala
Salt
Corn flour
Oil (for frying)

Directions || How to prepare Aloo Poha Roll

1) Soak poha in water and strain it out.

2). Boil potatoes and grate them.

3). Mix soaked poha and grated potato in a bowl.

4). Add all the masala, coriander,lemon, green chilli.

5). Mix all these ingredients properly and form balls from this mixture.

6). Dice the cheese into small cubes. Put 2-3 such tiny cubes in centre of each ball of the mixture.

7). Form proper ball again and see to it that cheese doesnt come out.

8). Take corn flour in a bowl and put the balls in it, take them out such that balls are equally covered with it.This makes balls crisp.

9). Fry them in oil and enjoy! On frying, the cheese cubes placed in the balls will melt and when you cut the ball in half, it becomes delight for cheese lovers😋

Can be served with tomato ketchup, green chutney or anything you like!

Batata Poha

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Batata_PohaFlattened rice (Poha) is a dehusked rice which is flattened into flat light dry flakes.This easily digestible form of raw rice is very popular across India.
In Maharashtra, poha is cooked with lightly frying mustard seeds, turmeric, chili powder, finely chopped onions and then moistened poha is added to the spicy mix and steamed for a few minutes.Lets check this yummy recipe from my mom’s kitchen,one of my favourite at breakfast.

Ingredients

2 cups poha, thick (flattened or parched rice)
½ tsp turmeric powder
2 or 3 green chilies/hari mirch, chopped
2 tbsp peanuts/Sheng
1 medium potato/aloo, chopped into small cubes
1 medium onion/pyaaz, finely chopped
¾th tsp mustard seeds/rai
8 to 9 curry leaves/kadi patta
1 tbsp chopped coriander leaves
2 tbsp oil
lemon to garnish
Salt as required

Directions || How to prepare Poha

Pick the poha first. rinse the poha in clean running water in a strainer.

Make sure that you do not rinse it too much or else it breaks and gets mushy. while rinsing, the poha absorbs enough water and it becomes soft.

Its very important that the poha must become soft but remain intact, whole and separate.

Boil the potatoes in a pressure cooker or microven and keep it aside to cool.

Heat a oil in a pan.

Add mustard seed to the hot oil and when they splutter , add peanuts and saute them till turn crunchy and dark red in color

Next add curry leaves and the onions and a pinch of salt,saute the onions till they become translucent and soften.Dn’t let the onion over cook or burn.

Now add the green chillies, saute it for a min.

Add the boil potatoes and then the poha. mix gently with the rest of the mixture.

Saute the entire poha mixture for 2-3 minutes on a low flame, stirring gently in between. taste the poha and if required add more salt.

Switch off the flame and cover the pan tightly with a lid for the poha to get steamed for a few minutes.

Remove the lid and garnish the poha with chopped coriander/cilantro leaves.

Serve Kanda batata poha hot with chopped lemon pieces. the lemon juice has to be squeezed on to the poha before eating it.
Tip : While rinsing the poha,if the poha does not become soft, sprinkle few drops of water on the poha in the strainer till they get softened.