Poha Restaurant Style

Poha Restaurant Style is an extremely popular Maharashtrian dish used as a breakfast or as a light evening snack. This is a quick Indian breakfast dish prepared with flattened rice. Poha or beaten rice, also termed ‘Aval’ in Malayalam, is mixed with sautéed onion, tomato, potatoes, dry masala powders and finally flavored with fresh coriander leaves and lime. Aval or flattened rice is considered to be wholesome and nutritious as they are got by minimal processing of paddy. Beaten rice is widely used across India to prepare various dishes like upma, chivda, idli, dosa and many more. Poha can be served as a tasty evening snack or can even be served as a quick dinner fix. The best thing about Poha Restaurant Style dish is that it can be relished and enjoyed without any accompaniment. It can be topped and garnished with almost anything you fancy like sev, onions or grated coconut. Both onions and potatoes are generally used for the dish. But you can skip potato and replace green peas if you wish so. It won’t make much of a difference.

This is a great choice for busy moms who’re always on the lookout for new dishes to fill their kids’ tiffin boxes. Kids generally love potatoes and it is very good for growing up kids who need lot of energy in their day to day activity. Another important point to note is that you should use thick aval or beaten rice to get non sticky poha. If you use thin aval, the recipe will turn mushy. While washing beaten rice, speed up the process of draining otherwise it will get soggy. Drain water completely. Also while preparing poha, make sure that there are no lumps. Just a few minutes are required for preparing the favorite. This is a nutritious dish with the goodness of peanuts. You can discover a well detailed Poha Restaurant Style recipe here.

Poha Restaurant Style

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Cuisine North Indian

Servings 2 people

Ingredients

  

1x2x3x

• 1 cup Aval/Poha
• Peanuts A handful
• 1 no Onion finely chopped
• 1 no Potato peeled and chopped into cubes
• 1 no Tomato finely chopped
• 2 nos Green chillies finely chopped
• 1/4 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 2 nos Red chillies
• 1 tsp Bengal gram and Urad dal
• 1 tsp Turmeric powder
• Asafoetida A pinch
• Salt As reqd
• 2 tsp Oil
• Curry leaves
• Corinader leaves for garnishing
• 1 no Lemon

Instructions

 

• Wash and soak aval for 5 minutes.
• Boil cubed potatoes and keep aside.
• Heat Oil. Fry peanuts till golden brown and keep aside.
• Add mustard seeds. When it crackles, add black gram, Bengal gram, cumin seed, green chillies, red chillies and curry leaves one by one and fry.
• Add chopped onion and fry till soft.
• Add tomatoes and then add potatoes.
• Add salt, turmeric powder and asafoetida.
• Add in the fried peanuts also.
• Add the soaked aval. Mix well and cook for few minutes.
• Switch off the flame.
• Garnish with coriander leaves.
• Squeeze lime. Mix well and serve.

Notes

You can visit this link Aval Ethapazham Varattiyathu. You can also visit the link Aval Payasam.

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