POHA (flattened rice)
By GM for The Planet Food
Amongst the most amazing snacks one can find in India is the ‘poha’. While poha is believed by many to be residential to Maharashtra, one actually finds equally tasty versions of this dish in the regions of Rajasthan and Indore, where people often line up in long queues to order this dish for breakfast or evening tea. In Mahasrashtra, poha is refererd to as ‘Kanda poha’, emphasising its key ingredient (other than poha) that is, onion and in some cases, as ‘batata (potato) poha’. For me, hardly any version comes close to the kanda poha one finds in the street side breakfast stalls in the city of Pune. The poha there is fluffy and light with the onion and poha cooked just right. On this, one would add either grated fresh coconut or sev/ bhujiya and a few coriander leaves with a squeeze of lime.
My (late) grand mum’s version was just this. Her hand truly had magic, and I say this not, because she was my granny but as an honest eater and critique. Everything she touched just turned out fantastic. Even the humblest of dishes would be devoured by guests and family alike.
My recipe today gains inspiration from my granny’s food. I can say so myself, it doesn’t quite reach the pinnacles that her cooking did. However, it comes close in terms of the earnesty in making it. I now know why my granddad called her the queen. She really was regal in all her ways, and in the kitchen, there was and till date, in my mind, no one quite matches that small statured lion hearted lady. I miss the kindness of her servings of both food and affection. Her traditional treats for all children (her own and those of neighbours); and the feasts for the hundreds of guests that visited their home were reminisced by all much after her death. The ease with which she could make all types of cuisines made one think she must have been so widely travelled and educated, which sadly she wasn’t (even though she was of royal mannerisms and descent). I dedicate this dish to that brave little woman I know as ‘granny’.
Recipe:
Ingredients:
2 cups Poha (Beaten Rice)
1 Potatoes
1 Onions
2 Green Chillies
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard Seeds
1 sprig Curry leaves
2 tsp Peanuts
4 tblsp Oil
1 pinch Turmeric powder
1 Lemon
Few Corainder leaves
Salt to taste
How to make aloo poha :
•Soak the poha in water. Wash and drain all the water.
•Add some salt , turmeric powder , keep aside.
•Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.
•Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.
•Add potatoes , saute for few minutes, then add chopped onions, chillies.
•Cook till they are done. Add the poha, corainder leaves and stir.
•Keep it on slow flame for 5- 7 minutes.
•Let it cool for sometime and add then lemon juice.