Vegetable Poha

This dish can be a hearty snack, small meal or part of a traditional breakfast. No matter what time of day, it’s sure to satisfy the whole family.

• Ingredients:

• 4 cups thick poha, flattened rice
• 3 tbsp Vegetable Oil
• 1 tsp mustard seeds
• 10-12 curry leaves, chopped
• 1 cup potatoes, peeled, diced
• ½ cup onions, chopped
• 1 tsp Thai green chilies, chopped
• ½ cup frozen peas, thawed
• 1 tsp turmeric
• Salt to taste
• 1½ tsp sugar
• ⅓ cup roasted peanuts, skinless, unsalted
• 1 tbsp lemon juice
• 2-3 tbsp water, optional
• ¼ cup cilantro, chopped

• Method:

• 1 Put poha in a sieve. Wash under running water for 1 minute. Set aside to drain.
• 2 Heat oil in a thick bottom pan on medium high heat. Add mustard seeds and curry leaves. As they sputter, add potatoes. Stir. Cover. Cook for 5 minutes.
• 3 Add onions. Stir. Cook for 3-5 minutes on medium heat until translucent.
• 4 Add chilies. Stir. Add peas. Stir. Cover and cook on medium heat for 2-3 minutes.
• 5 Add turmeric, salt and sugar. Stir. Add peanuts. Stir. Turn heat to low.
• 6 Fluff poha with a fork. Add to the pan. Mix well.
• 7 Add lemon juice. Sprinkle water over poha if it seems dry. Mix well.
• 8 Turn off heat. Garnish with cilantro. Serve hot with spicy namkeen and hot chai.

©/TM/® Smucker Foods of Canada Corp.