AlOO-KANDA POHA (INDORE STYLE)

Aloo Kanda Poha is my fave for breakfast/brunch with a side of chai 🤩 Nothing can come close to aloo-kanda poha – not even pancakes, waffles or whatever extravagant breakfast item. The hold of poha is that powerful 🥺 do you feel the same? Or it’s just me being extra 🤣 Anyways, sharing my step-by-step Indore style poha below. Try it and let me know how to like it 🧡

INGREDIENTS (serves 3-4 people)

  • 3 cups thick poha beaten/flattened rice
  • 3-4 tbsp any flavorless oil (I use peanut oil)
  • 1/8 cup peanuts
  • 1 tbsp jeera (cumin seeds)
  • 1 tbsp black mustard seeds
  • 1 tbsp organic sugar
  • Salt to taste
  • 1.5 tbsp saunf (fennel seeds)
  • 1/2 tsp turmeric powder
  • 1/8 cup chopped fresh cilantro
  • 5-6 fresh curry leaves
  • 1 cup chopped red onion (peel onions and chop them)
  • 1 cup chopped boiled potatoes (boil potatoes, peel them and chop them in chunks)
  • Juice of 1 lemon
  • Sev for garnishing (optional)

INSTRUCTIONS 

  • First and foremost, rinse poha in running water in a strainer. Let is sit aside to fluff by itself while we prep onion-potato curry.
  • In a deep pan – heat oil and roast cumin seeds, fennel seeds, mustard seeds, peanuts, and curry leaves. Sauté until mustard seeds start to sputter
  • Now add onions and cook until translucent. Cook for 4-5 minutes.
  • Then add boiled potatoes, salt, and turmeric. Sauté with onions for 4-5 more minutes
  • Fluff the rinsed poha with a fork. Check the reel linked above on how to do it.
  • Add the sugar, chopped cilantro, lemon juice and lastly the soaked poha and mix gently until everything is combined well. Adjust salt if you think it needs more.
  • Cover the lid and let it sit on a low flame for 5 minutes so all the flavors are absorbed well.
  • Garnish with more coriander and more lemon juice. mix gently.
  • Serve hot or warm with sev and Jalebi (IYKYK 😊😊)
  • Bon Appetit 🎉

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