I was up to the deep-fried tiffin chapter in the book I am focusing on atm, and I was hungry. I was getting really hungry so I made a large batch of spicy poha. Yum it is good. And so easy/quick.
Poha is beaten/rolled rice flakes. Use the thick ones for this. Rinse them well, drain, and let them sit while you get the rest ready.
Put some ghee in a khadai or pan, with mustard seeds, then when they pop add cumin seeds and curry leaves. When it settles add turmeric, asafoetida and salt.
Then in with diced onions, green chilli and coriander leaves. When the onions are beginning to brown, add the poha. Mix well, cover, turn off the heat for a couple of minutes. Scatter with more coriander, and perhaps a little coconut. Squeeze some lime over the top.
A great breakfast dish and snack.
It hit the spot. This is #VasantLad's #Ayurveda version with all sorts of good-for-you properties. For extra spiciness I added some of the fermented Hawaiian Chilli Water, and stirred through some roasted tomatoes that I had on hand.
(There are lots of fancy recipes on the interwebs, but I also like this very plane but spicy version. Search for "Poha Recipes" for more fancy ones.)
#Food #IndianFood #Vegetarian #Poha #WhatIAmCooking #WhatIAmEating #FromTheKitchen
Always do your own research.
