Poha is a meal in India which most of the people like to eat for breakfast or mid craving. It gets ready quickly and is not only tasty but also easy to digest. In this article we will learn the recipes of making Poha in four ways. Indori Poha is steamed and has the crunch of Bhujiya with mild sweetness. In Maharashtra, coconut is added to poha while curd poha is the best of the bunch for summers.
Kanda Poha, Dadpe Poha, Vegetable Poha, Dahi Poha…just as their names are different, the taste is also completely different. In this article we will learn to make Poha in four ways. Which is amazing not only for taste but also for your health. Dahi Poha is the most special because it is best for summers.
How to make Dahi Poha?
Wash the poha and keep it in a strainer so that the water drains out and it remains soft. When the water completely drains out and the poha becomes fluffy, add whipped curd to it. Add white and black salt in it. Add finely chopped green chillies also. Now heat oil in a small pan, add asafoetida, mustard seeds, curry leaves and peanuts and fry them. Pour this tadka over poha. Garnish with green coriander and enjoy.
Dadpe Poha (Maharashtrian Style)
To make this, take thin poha and wash it and spread it in a sieve so that it does not break. Just have to keep it for 5 minutes only. Now add grated coconut, chopped green chillies, green coriander leaves, sugar, lemon juice, salt, finely chopped onion in a bowl and mix. Add this to soaked poha and mix gently. Now heat some oil in a pan, add mustard seeds, curry leaves, peanuts and cumin seeds and fry. Once the tadka cools down a bit, add it to the poha and mix.
Image:namrataskitchentales/delicioustreats4u-insta
Vegetable Poha
This poha recipe is very simple. All you have to do is add different types of vegetables to it which add nutrition along with taste. Wash the poha and leave it in a sieve to squeeze out the water. Heat oil in a pan, fry peanuts in it and take them out in a plate. Add mustard seeds, asafoetida, cumin seeds, curry leaves and chopped green chillies in the remaining oil. Add the remaining chopped vegetables like carrots, green peas, capsicum, potatoes, beans and fry while tossing so that they get lightly cooked and become soft. Now add poha at the end and mix. Lastly serve with roasted peanuts.
Also read: Poha can be made in minutes while traveling in office-hostel or train, note down this recipe
Banarasi Style Poha
In Banaras, people know the recipe of Poha by the name of Chura-Matar. For this, wash the poha and keep it aside. Heat oil in a pan and fry cashews and take them out. Now add cumin, asafoetida, finely chopped ginger and green chillies and fry in the same oil. Add green peas and crackle them so that they become crunchy and cooked. When the peas give a crunch along with the softness, add soaked poha to it. Fry it thoroughly in the open so that the moisture reduces. Add black pepper, corn, fried cashew nuts and lemon juice and serve.
Leave a Reply