Time and servings
Time and servings
Ingredients
- ½ onion (finely chopped)
- 1 inch ginger (finely chopped)
- 1 green chilli (finely chopped)
- 2 tbsp oil
- fistful peanuts / groundnuts
- 1 tsp mustard seeds
- ½ tsp jeera / cumin
- 1 tsp urad dal
- 1 dried red chilli
- pinch of hing / asafoetida
- few curry leaves
- 15 whole cashews / kaju
- 2 tbsp coriander leaves (finely chopped)
- ½ tsp turmeric / haldi
- 1 cup thick poha / flattened rice / beaten rice / aval / avalakki
- ½ tsp sugar
- salt to taste
- ¼ tsp aamchur powder / dry mango powder
Instructions
- firstly, roast onion, ginger and chilli without adding oil.
- roast on low flame till all the moisture is reduced from onions.
- remove in a plate and keep aside.
- now to the same kadai heat oil and roast peanuts.
- add in mustard seeds, jeera, urad dal, dried red chilli, hing and curry leaves.
- saute till the tempering splutters.
- now add in cashews and saute.
- furthermore, add in previously sauted onions, coriander leaves and turmeric.
- saute for 2 minutes or till onions gets cooked well.
- now add in thick poha and saute on low flame for 15 minutes.
- allow the mixture to cool completely.
- furthermore, add in sugar, salt and aamchur powder.
- mix well and transfer the poha into a glass jar or a ziplock bag.
- to prepare poha, add in hot water just above the level of poha in jar.
- close the lid and allow to rest for 15 minutes.
- finally, serve poha prepared with instant poha mix.
Step-by-step
1
firstly, in a thick bottomed kadai roast ½ onion, 1 inch ginger and 1 green chilli without adding oil.
2
roast on low flame till all the moisture is reduced from onions.
3
remove in a plate and keep aside.
4
now to the same kadai heat 2 tbsp oil.
5
roast in fistful peanuts till they turn crunchy.
6
add in 1 tsp mustard seeds, ½ tsp jeera, 1 tsp urad dal, 1 dried red chilli, pinch of hing and few curry leaves.
7
saute till the tempering splutters.
8
now add in 15 whole cashews and saute till the cashews turn golden.
9
furthermore, add in previously sauted onions, 2 tbsp coriander leaves and ½ tsp turmeric.
10
saute for 2 minutes or till onions gets cooked well.
11
now add in 1 cup thick poha. make sure to have clean poha as we are not washing.
12
saute on low flame for 15 minutes.
13
make sure the poha turns crisp and not have any moisture.
14
allow the mixture to cool completely.
15
furthermore, add in ½ tsp sugar, salt to taste and ¼ tsp aamchur powder.
16
mix well making sure everything is combined.
17
now transfer the poha into a glass jar or a ziplock bag and can store for 2 weeks. refrigerate and use for a month.
18
to prepare poha, add in hot water just above the level of poha in jar.
19
close the lid and allow to rest for 15 minutes or till all the water is absorbed by poha.
20
gently, fluff the poha to make sure the water has absorbed well.
21
finally, serve poha prepared with **instant poha mix.
**
**Video
Notes
- firstly, roast the poha till they turn crisp else, it wont last long.
- also add salt and sugar only after the mixture has cooled completely, else water will be released from salt and sugar.
- additionally, prepare in large quantity and can be taken for trips and picnic.
- finally, use hot boiling water to soak poha quickly while preparing from instant poha mix.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/instant-poha-mix-recipe-ready-eat-poha/