Poha is made in the Rajasthan and Gujrat areas of India and it's great as
a breakfast food or as accompaniment. All Indian cooking requires ghee — to
cook without it is like trying to make Italian food without olive oil, so don't
substitute canola oil or something else for the 2 tablespoons of ghee.
- 2 cups flattened rice (poha) available at any Indian grocery store
- 2 cups water
- 1 potato, chopped small
- 2 tablespoons ghee
- 1 onion, chopped fine
- 1/4 cup groundnuts (raw peanuts)
- 1/2 teaspoon turmeric (just enough to color the rice)
- 1/2 teaspoon mustard seeds
- Lemon juice, to taste
- Salt and pepper
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- Soak the flattened rice (poha) in water and set aside.
- In a large round-bottomed frying pan, heat the ghee until very hot.
- Add mustard seeds, onion, potato and groundnuts.
- When the mustard seeds are tender, cover with
water and cook until potato and groundnuts are tender.
- Drain off any excess water from the soaked rice.
- Add the turmeric to the rice until it's golden yellow.
- Add the rice to the frying pan and mix with the potato-onion mixture until hot.
- Add salt, pepper and lemon juice to your taste.
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