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)
- 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 🎉