Poha - Maharashtrian Style

Poha an ideal and one of the most popular breakfast items is made of flattened rice. Flattened rice can be eaten raw by immersing it in plain water or milk, with salt and sugar to taste, or lightly fried in oil with nuts, raisins, cardamoms, and other spices. In India, poha is cooked with lightly frying mustard seeds, turmeric, chilli powder, finely chopped onions and then moistened poha is added to the spicy mix and steamed for a few minutes. 

Ingredients:

• 2 cups Poha
• 1tsp Mustard Seeds (Rai)
• 1 tsp Cumin Seeds (Jeera)
• 1 Bay Leaf
• 3 Onions chopped finely
• 2 - 3 Green Chillies Sliced
• 1 sprig Curry Leaves
• 1/2 tsp Turmeric Powder (Haldi)
• 2 Potatoes Boiled - Healthier Version: Use Sprouts or Corn 
• 1/2 tsp Sugar
• 2 tsp peanuts roasted
• Coriander Leaves to Garnish
• Juice of 1 lemon

Process:

1. Wash the Poha and drain it well till all the water comes out.
2. Add sugar, turmeric powder and sugar to the poha and leave it for sometime.
3. Heat oil in a pan.
4. Add mustard Seeds, Cumin Seeds and Bay Leaf.
5. Once it crackles add the Green Chillies and Curry Leaves.
6. After 2 mins add the Onions and Potatoes (Or the sprouts). 
7. Once the Onions are golden in colour add the Poha.
8. Then add the Peanuts and Lemon Juice.
9. Toss it well.
10. FInally Garnish it with Coriander. 

Tips: Poha can be had in the following manner:

1. Incase of an upset stomach: Wash and Drain the poha well, add salt and sugar and have it.
2. You can roast or fry the poha, add sev, peanuts, green chillies, chilly powder and salt to make and anytime snack.
3. Incase you are bored of the normal Roti, Poha an be mixed in the dough to give it a different taste.
4. You can also Schezwan Poha but add Schezwan sauce after step 6.
5. It can also be served in layers: 1 layer of Maharashtrian Style Poha, then a layer of roasted Veggies and the a layer of Coconut Chutney or Schezwan Sauce. And then finally another layer of Poha and then Sev.