Potato Poha (flat rice stir-fry)
A quick video on how to make poha
Making potato poha is one of my favorite breakfast foods on a Sunday morning with a hot cup of chai. It’s ready in under 30 minutes and is fridge friendly for a few days (though it never lasts that long).
PREP TIME: 5 minutes l COOK TIME: 20 minutes l TOTAL TIME: 25 minutes
Ingredients:
2 cups dried thick poha
3 yukon gold potatoes, finely chopped
1 medium white onion, finely chopped
1 1/2 teaspoon cumin seeds
1 1/2 teaspoons mustard seeds
1 teaspoon chili powder (optional)
2 Thai chilis, finely chopped (optional)
2 teaspoon dried curry leaves
1 teaspoon turmeric
1 teaspoon dried kasuri methi
1 teaspoon black pepper
2 dried bay leaves
2 teaspoons chaat masala, I prefer the MDH chunky chaat
Salt (to taste)
Ghee
*For the baby friendly version I recommend you omit the chilis and salt. Please be sure your child is not allergic to any ingredients before feeding to them.
Directions:
Serves: 4 servings
Prep and chop all your ingredients as the poha comes together quickly once you begin.
Rinse and drain 2 cups of dried poha in cool water and set aside.
In a skillet, add 1 1/2 tablespoons of ghee and bloom mustard seeds, cumin seeds and bay leaf.
Once the mustard seeds start to “pop”, add in your potatoes, onion, turmeric, salt, pepper. Cook covered for 5-7 on medium heat; you want the potatoes to be fork tender but not falling apart.
Check your poha, it should be soft to the touch but not mushy. Add it to your potato spice mix and fold together.
In a small skillet, warm 2 tablespoons of ghee, chilis, methi, chaat masala, and curry leaves.
Pour oil mixture over poha mix and stir to combine.
Taste and adjust for salt as the chaat masala may not require too much more. I usually add 2 teaspoons more.
Serve hot with masala chai on the side!
