Mamta's Kitchen

Poha, Flattened Rice and Potato Pilaf 2, Rekha's

Poha or Powa Pulao 2

Rekha Krishnan

Also known as 'Batata Powa', this dish comes from Bombay/Maharashtra region of India.

Edited and new pictures added January 2020

Ingredients

  • 2 potatoes. You can use one cup of frozen/boiled peas instead or use a combination of the two. You can also add other vegetables like carrots, peeled, chopped and lightly boiled.

  • 1 cup 'poha' flattened rice or Indian (buy from Indian grocers)

  • 1 medium onion

  • 2-3 green chillies or less. You can use chopped up dry, red chillies, if you don't have green chillies

  • 1 tbsp. cooking oil

  • 1 tsp. black mustard seeds/rai or cumin seeds/jeera

  • 1 tsp. Urad dal (split and skinless Black Gram dal)

  • 10-12 curry leaves (optional but better flavour with curry leaves)

  • 1/2 tsp. turmeric powder or haldi/huldi

  • A handful of coriander leaves, chopped (optional)

  • 1 tsp. salt, adjust to taste

  • Juice of 1/2 lemon

Instructions

  1. Boil potatoes in their skin, peel and cut into small sized pieces. Note from Mamta I often use fresh potatoes, instead of boiling them.

  2. Put the 'powa' or 'poha' in a colander, wash and leave in to drain for 15 minutes. Do not soak or it will get soggy.

  3. Chop onion and green chillies into small pieces.

  4. Heat oil in a wok or kadhai, and add cumin seeds or jeera and urad dal.

  5. When the seeds splutter a little and the dal grains turn to light brown, not dark brown, add curry leaves.

  6. Add onions and green chillies and fry for a couple of minutes, until softened.

  7. Add turmeric powder, stir.

  8. Add the boiled potatoes/other vegetables. If using unboiled potatoes, add them here. Stir and cook covered until soft. You may need to sprinkle some water to keep them from 'catching'.

  9. Fry a for a minute or two and then add soaked flat rice or poha/powa.

  10. Sprinkle salt to taste.

  11. Stir gently, to mix everything up. Cook it covered, on low heat, for a few minutes so that the rice is heated through.

  12. Add coriander leaves and squeeze some lemon juice.

  13. Serve hot.

Notes

  • Note from Mamta: You can garnish with a few roasted/fried peanuts.

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