How to make Poha - SK Khazana -
A popular Maharashtrian breakfast snack
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pressed rice (poha) (पोहा), Oil (ऑइल)
Cuisine : Maharashtrian
Course : Snacks and Starters
For more recipes related to Poha - SK Khazana checkout Kanda Poha, Chuara Matar, Poha Egg Fried Rice, Rice Flake Fish . You can also find more Snacks and Starters recipes like Macaroni Cheese Pie Chilli Cheese Sabudana Vada - SK Khazana Samosa Chaat Cheese and Tomato Sandwich
Poha - SK Khazana Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 6-10 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Poha - SK Khazana Recipe
Pressed rice (poha) 2 cups
Oil 1 1/2 tablespoons
Peanuts 2-3 tablespoons
Cumin seeds 1 teaspoon
Mustard seeds 1 teaspoon
Asafoetida (hing) 1/4 teaspoon
Curry leaves 6-8
Medium onion finely chopped 1
Green chillies cut into big pieces 2
Medium potatoes peeled, quartered vertically and sliced 2
Salt to taste
Turmeric powder 1/4 teaspoon
Sugar 1 teaspoon
Lemon juice 1 tablespoon
Fresh coconut scrapped for garnish
Lemon slice 1
Fresh coriander sprig 1 for garnish
Method
Step 1
Place a colander on a bowl. Put pressed rice into the colander, pour water on top, mix and set aside to soak for 5-10 minutes.
Step 2
Heat oil in a non-stick pan, add peanuts and fry till golden brown and crisp. Drain in a bowl.
Step 3
Add cumin seeds to the oil left in the pan and when it changes colour, add mustard seeds and let it splutter. Add asafeotida and curry leaves and let the curry leaves crackle.
Step 4
Add onion and sauté till translucent. Add green chillies, mix and saute till the onions become a light brown.
Step 5
Add potatoes and mix well. Add salt and turmeric powder, mix and cook for 1 minute.
Step 6
Add 3-4 tablespoons water, mix, cover and cook till the potatoes are done.
Step 7
Mix the soaked pressed rice with a fork to remove lumps, add to pan and lightly mix. Add sugar and salt, sprinkle some water, mix, cover and cook for 2-3 minutes.
Step 8
Add ¾ of the fried peanuts and lemon juice and mix well.
Step 9
Transfer into a serving bowl, garnish with remaining fried peanuts, coconut, a lemon slice and a coriander sprig. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
