juice of ½ lemon (you can add more or less depending on your taste)
1tablespoonsugar
salt to taste
Tempering and other ingredients
2tablespoonoil
1broken dry red chili, deseeded
½teaspoonmustard seeds/rai
1green chilli cut into 2 pieces/finely chopped
¼teaspooncumin seeds/jeera
pinch of asafoetida/hing
5-10curry leaves for tempering
an inch piece of gingergrated
¼teaspoonturmeric/haldi
salt to taste
8-10cashewschopped
8-10raisins
Instructions
For the veggies
Firstly, prepare all the veggies. Chop potato, carrots, capsicum.
Steam all the vegetables (carrots, peas and corn). You can use a steamer or a pressure cooker to steam your vegetables. Alternatively, you can also boil your veggies in a covered bowl in a microwave for 6 minutes.
For the Poha
Rinse poha with water in a strainer for a couple of times. This process is carried out to make poha soft and clean them. Rinse gently. Make sure you do not rinse for a longer time, doing so will make your poha sticky.
Add ¼ teaspoon turmeric powder, sugar, salt and lemon juice to the poha.
Mix gently. keep aside.
Preparing poha
In a pan, heat 2 tablespoon of oil. Add dry red chilli and mustard seeds.
When the mustard seeds crackle, add green chilli, jeera, hing and curry leaves.
Now add potato cubes. Saute for 1 minute and add salt and turmeric. Cover with a lid and cook for 7-8 mins or till potatoes are cooked.
Then add onions, grated ginger, cashews, raisins and saute for 2-3 mins.
Then add boiled veggies and capsicum. Stir well
Now add the poha, and mix gently. After checking for taste, add more salt or sugar if required.
Ensure everything gets mixed evenly and cook on a low flame for 3 to 4 minutes. At this stage, if you find your poha to be dry, sprinkle 1-2 tablespoon water.
You can garnish with coriander leaves.
Serve poha with tea or buttermilk.
Notes
Use medium-thick poha for this recipe as it holds its shape better and doesn't turn mushy
Rinse the poha under running water and drain immediately to prevent it from getting soggy
Serve the poha hot with a side of yogurt or chutney for a complete breakfast
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