Poha
Maharashtra — Mother recipe · ar de en es fr it ja pt ru zh
A delightful dish of toasted flattened rice served cold or warm, crunchy and light, perfect as a snack or breakfast.
📷 Sanjay Acharya, aka Sanjay ach at en.wikipedia — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 15 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 200 grams of poha rice (toasted and flattened)
- 1 small onion, finely chopped
- 4 cherry tomatoes, halved
- 3 fresh coriander leaves, chopped
- 20 g dried green mango powder (amchur), powdered
- 1 teaspoon granulated sugar
- 1/4 cup vegetable oil
- Salt to taste
Method
- In a large bowl, soak the poha rice in cold water for about 5 minutes. Drain and set aside.
- In a wok or non-stick skillet, heat the vegetable oil over medium-high heat. Add the chopped onion and cook until golden brown.
- Add the drained poha rice to the skillet with onions and stir well for about 2 minutes, until well combined.
- Stir in the halved cherry tomatoes, chopped coriander leaves, powdered dried green mango (amchur), and granulated sugar. Stir well for 1-2 minutes.
- Add a small amount of cold water if the rice is too crunchy and stir until desired consistency is reached, about 3-4 minutes. Season with salt to taste.
The story
Poha is a popular dish throughout much of India but has particular roots in the state of Maharashtra. It is a simple and quick recipe that dates back to colonial times when it was prepared with locally available ingredients.
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