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Poha (chuda santula)

Poha is a simple but hearty breakfast and brunch dish that originated in Northern India. I have had poha quite a few times but never tried making it before few days back. I like having it once in a while and realized that Kiara really liked it, which added another item to the list of items that she loves to eat.

  1. Thick Poha: 2 cups 
  2. Onion; 1 medium finely chopped
  3. Green Chilli: 2 chopped
  4. Potato: 1 medium cut into small cubes
  5. Carrot: 1 medium cut into small cubes
  6. Peas: 1/2 a cup
  7. Curry leaves : 4-5
  8. Cumin Seeds: 1/2 tsp
  9. Turmeric Powder: 1 tsp
  10. Red Chilli Powder: 1 tsp
  11. Peanut : 1/2 cup ( I didn't use any as DD is allergic to these :( )
  12. Oil:  2 tbsp
  13. Salt to taste

Soak poha in water so that its soft but not mushy, the time of soaking depends on the thickness of the poha.
In  a pan heat 1 tbsp of oil, add the cubed potato and carrot with a little salt and cook till cooked thorough and slightly crispy. Remove from the pan .
If using peanuts, in the same pan roast the peanuts with little oil, till they are crunchy.
In a kadhai heat rest of the oil.
Add cumin seeds and as it stops spluttering add the curry leaves and chopped green chilies.
Add the chopped onions with a pinch of salt.
Cook the onions till they are translucent.
Add the turmeric powder and saute for a minute or two so that the raw smell is gone.
Add the green peas and cook for 1-2 mins.
Add the drained poha a little at a time and string occasionally and lightly   so that the poha does not stick to the kadhai and does't get mashed up.
Add salt to taste and mix well with light hands making sure the poha remains intact. It does take a little practice, but if you choose the right poha and soak it just right you will get the hang of it pretty soon.
Add the cooked potatoes , carrots and peanut (if using any)
Give it nice final mix and turn off the heat.

Garnish with some coriander leaves, few drops of lemon juice and serve with a hot cup tea. 
Till then happy blogging


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