POHA is my childhood favorite. Although it is
a very famous and common breakfast dish in state of Maharastra and Madhya
Pradesh, it is popular in all parts of India. Also, it is very popular in my
family due to its nutritional value and easily digestive nature. I used to have
poha as a morning breakfast as well as evening snacks.
Whether you make this poha recipe for
breakfast, as a main dish or as a snack, its quick, filling, healthy and tasty.
There are several methods of making POHA, but
trust me it is a very easy and quick recipe whether you make it with potatoes
or onion or with other vegetables or a plain POHA with mustard seed, green chili
and tejpatta (bay leaves.)
Quick Poha Recipe
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POHA |
serves 2-3
Ingredients
2 cups thick (mota) poha
2 tablespoons oil
1/2 teaspoon black mustard (rai) seeds
3 tablespoons peanuts you can add soyabean bari as well
1/2 cup minced onion (about 1 medium onion)
6 curry leaves (optional)
1 green chili, minced
1/2 cup boiled, peeled, cubed potato or frozen green peas. Both are optional.
1/2 teaspoon turmeric powder
1 teaspoon lime juice
2 tablespoons chopped coriander (hara dhaniya patta) for garnish
2 cups thick (mota) poha
2 tablespoons oil
1/2 teaspoon black mustard (rai) seeds
3 tablespoons peanuts you can add soyabean bari as well
1/2 cup minced onion (about 1 medium onion)
6 curry leaves (optional)
1 green chili, minced
1/2 cup boiled, peeled, cubed potato or frozen green peas. Both are optional.
1/2 teaspoon turmeric powder
1 teaspoon lime juice
2 tablespoons chopped coriander (hara dhaniya patta) for garnish
Method of preparation
1. First of all wash POHA in a running water and keep aside to drain. Do this just before cooking – the poha shouldn’t sit for more than 10 minutes (or it will get mushy).
2.Heat
the oil in a pan or kadhahi and add black mustard seeds. When they pop, add the
peanuts and cook on medium heat till the peanuts turn lightly golden.
3.Then
add the onion, curry leaf and green chili. Sauté on medium heat till the onion
is translucent.
4. Then
add the cubed potatoes or green peas, if using. Stir well.
5.
Sprinkle turmeric and salt and little garam masala for test. Stir and cook for
a few seconds.
6. Add
the drained poha and lime juice. Cook on low heat for about 3 minutes.
7.
Garnish with chopped green coriander(dhaniya patta) leaf.
NUTRITIONAL VALUE OF POHA
Nutrition Facts of POHA
Serving Size | 1 ( 364g ) | ||
---|---|---|---|
Amount Per Serving | |||
Calories | 258 | ||
Calories from Fat | 70 | ||
% Daily Value* | |||
Total Fat | 7.7 g | 12 % | |
Saturated Fat | 1.0 g | 5 % | |
Trans Fat | 0 g | ||
Polyunsaturated Fat | 4 g | ||
Monounsaturated Fat | 2 g | ||
Sodium | 15 mg | 1 % | |
Potassium | 1060 mg | 30 % | |
Total Carbohydrate | 47 g | 16 % | |
Dietary Fiber | 9 g | 34 % | |
Sugars | 6 g | ||
Protein | 6.4 g | 13 % | |
Vitamin A | 11 % | ||
Vitamin C | 313 % | ||
Calcium | 8 % | ||
Iron | 15 % | ||
Vitamin E | 6 % | ||
Vitamin B6 | 39 % | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
However, any suggestion, feedback or opinion are most welcome about this post.
THANKS!!
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