Aloo Poha is a quick, easy and healthy North Indian breakfast dish or snack. It is light, easy to digest and good for diabetes. Eating poha regularly can prevent iron deficiency or anaemia.
Aloo Poha
- Thick flattened rice/Poha - 1 cup
- Onion - 1, big sized
- Potato - 1 cup, chopped into small cubes
- Ginger - 1 tsp, grated
- Green chilies - 1, sliced lengthwise
- Turmeric powder - 1/4 tsp
- Lemon juice - 1 tbsp
- Roasted peanuts - 2 tbsp
- Coriander leaves - To garnish
- Salt - as required
For the seasoning
- Oil - 1 tbsp
- Mustard seeds - 1 tsp
- Urad dal - 1/2 tsp
- Curry leaves - few
Method
- Take poha in a strainer/colander and wash in running water until the poha absorbs enough water and becomes soft. Don't wash it too much or else it becomes mushy.
- Heat oil in a pan and add mustard seeds.
- Once the mustard seeds start to splutter, add urad dal and curry leaves.
- When the dal turns light brown, add ginger, roasted peanuts, chopped onions and green chillies. Fry till the onions turn transparent.
- Add turmeric powder, chopped potatoes and salt and mix well. Cook the potatoes till they are soft.
- Add the poha and mix gently. Adjust salt to taste. Cook for 2 -3 minutes in low flame.
- Add lemon juice and mix well. Garnish with coriander leaves and serve hot.
Tips
- Adding lemon juice to the poha helps in better absorption of iron.
