Potato Peanut Red Poha
6 Mar
I’ve got myself a pack of organic red poha (flattened brown rice) this time and made this nice breakfast-time dish of kanda poha (flattened rice cooked with onions, potatoes and peanuts) with it. This style of cooking poha is popular in Maharashtra and Karnataka, where it goes by the name avalakki bath.
Red poha isn’t very easily available where I live but if you can get hold of it, grab it with both hands – it’s healthier than white. If you can’t find red poha, white poha will also do for this recipe.
You Need:
- Red flattened rice (poha) – 1 cup
- Potato – 1, boiled, peeled and cut into small cubes
- Peanuts – 1/2 cup, dry roasted
- Onion – 1 large, chopped fine
- Green chilies – 2, chopped fine
- Curry leaves – 6
- Mustard seeds – 1 teaspoon
- Turmeric powder – 1 teaspoon
- Salt – to taste
- Oil – 2 teaspoons
How To Make Potato Peanut Red Poha:
Wash the poha well in several changes of water, till the water becomes clear. Drain well and keep aside.
[Washed poha]
Heat the oil in a kadhai and splutter mustard seeds. Slide in the roasted peanuts and after a minute, the curry leaves and chopped green chilies. After another minute or two, when the curry leaves and green chilies begin to brown, add the chopped onions.
[Peanuts are done; in go the onions]
Cook the onions till they turn translucent and then add the cubed boiled potatoes. Cook for 5 minutes, turning occasionally.
Sprinkle salt and turmeric powder, mix and add the poha. Turn around gently so that the poha does not become mushy. Cook covered for another 6-8 minutes, stirring carefully every other minute – by the end of it, the dish should be even in color.
Some poha is most likely going to stick to the base of the pan. Don’t be in a rush to scrape it. When the dish is done, switch off the fire and let the container stand covered for five minutes. When you open the lid, the poha will come off easily.
To Serve:
Sprinkle a tablespoon of lime juice and chopped coriander leaves (I was out of coriander today so my pictures don’t have it, but they taste great with kanda poha), mix and serve immediately.
Notes:
Also try other poha recipes: carrot poha, peas and spring onion poha, or the cool dahi chura.
This looks nutritious I know that red poha is flattened brown rice, I used to use brown rice than white rice, it is an excellent source of magnesium.
Thanks Raquel. Plus, red poha tastes pretty nice too – a little more nuanced than white poha.
how are you washing the poha without it dissolving into mush? i find it impossible to wash poha.
Hi Radha, If you use the thin variety of poha, it does not dissolve to mush. In fact poha we get in Patna is soaked for a while before it is used in cooking.
This pack of red poha was from the brand 24 Letter Mantra. See if you can get hold of it.