Poha with purti refined palmolein oil

February 10, 2024


  • – 2 tablespoons oil
    – 1.5 cups poha (flattened rice) thick to medium flakes
    – 2-3 tablespoons peanuts
    – ½ teaspoon mustard seeds
    – ½ teaspoon cumin seeds
    – 2-3 green chilies finely chopped
    – 1 sprig curry leaves
    – 1 medium onion (about ¾ cup), finely chopped
    – 1 medium potato cut int ½ inch pieces, (or ½ cup mixed veggies)
    – ½ teaspoon turmeric
    – ½ teaspoon sugar optional
    – salt to taste
    – 1 tablespoon lemon juice
    – 2 tablespoon coriander leaves for garnish


Instructions :

Step 1: Gently rinse poha in a colander under running water 2-3 times until they soften and then drain out all the water. When you press with your fingers, it should break easily. Keep it aside.

Step 2: Heat oil in a Kadai. Add raw peanuts and fry until they turn golden brown. Remove the peanuts to a plate and set them aside.

Step 3: In the same kadai, add mustard and cumin seeds and let them splutter.

Step 4: Then add green chilies, curry leaves, and chopped onion. Saute until onions turn soft and translucent.

Step 5: Next, add cubed potatoes (or mixed vegetables) and cook for 2-3 minutes.
Cover and cook on medium-low heat till the potatoes are soft and perfectly cooked. Sprinkle some water if required. (You can also use pre-boiled cubed potatoes to it and saute for 2 minutes).

Step 6: Add rinsed and drained poha, turmeric, salt, and sugar. Mix everything well.

Step 7: If you feel the poha is too dry, sprinkle some water all over. Cover it with a lid and cook for 2 minutes on low heat.

Step 8: Turn off the heat. Add the lemon juice and roasted peanuts, and give a quick mix. Garnish with coriander leaves.

Step 9: Serve hot with Masala chai or Coffee.


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