Aloo Poha

Aloo Poha is a popular and easy-to-make breakfast or snack in India. It's a dish made with flattened rice (poha) and potatoes (aloo), along with various spices.

Ingredients:

• 2 cups thick poha (flattened rice)
• 1 large potato, peeled and diced
• 1 large onion, finely chopped
• 1 green chili, finely chopped (adjust to taste)
• 1/2 cup roasted peanuts
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 1 tablespoon oil
• Salt to taste
• Fresh coriander leaves for garnish
• Lemon wedges for serving

Optional Garnishes:

• Freshly grated coconut
• Chopped coriander leaves
• Pomegranate seeds

Instructions:

1. Rinse Poha:

   • Rinse the poha under running water for a few seconds. Drain excess water and set aside. Allow it to sit for about 5 minutes to soften.

2. Prepare Potatoes:

   • Peel and dice the potatoes into small cubes.

3. Sautéing:

   • Heat oil in a pan. Add mustard seeds and cumin seeds. Let them splutter.
   • Add asafoetida (hing) and diced potatoes. Cook until the potatoes are golden brown and almost cooked.

4. Add Onions and Green Chilies:

   • Add finely chopped onions and green chilies. Sauté until the onions become translucent.

5. Add Turmeric Powder:

   • Add turmeric powder to the mixture and stir well.

6. Add Poha:

   • Add the rinsed and softened poha to the pan. Mix gently to combine with the potato and onion mixture.

7. Seasoning:

   • Add salt to taste and mix well. Be gentle to avoid breaking the poha.

8. Roasted Peanuts:

   • Add roasted peanuts and mix them into the poha.

9. Cooking:

   • Cover the pan and let it cook on low heat for 3-4 minutes. This allows the flavours to blend.

10. Garnish:

    • Garnish with fresh coriander leaves.

11. Serve:

    • Aloo Poha is ready to be served. Optionally, garnish with freshly grated coconut, chopped coriander leaves, and pomegranate seeds.

12. Serve with Lemon Wedges:

    • Serve Aloo Poha hot with lemon wedges on the side. Squeeze lemon juice on the poha just before eating.

Tips:

• You can adjust the number of green chillies and the amount of red chilli powder to your desired level of spiciness.
• For a richer flavour, you can add a dollop of yoghurt or cashew paste to the pan while cooking the potatoes.
• Leftover Aloo Poha can be stored in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a little water if it seems dry.
• You can add other vegetables like peas, carrots, or bell peppers to this dish for extra flavour and nutrients.
• Adjust the spice levels and garnishes according to your taste preferences.
• Feel free to experiment with different spices, vegetables, and toppings to find your perfect combination.

Aloo Poha is a light and flavorful dish that's perfect for breakfast or as a snack.