Poha Flattened Rice and Potato Pilaf, Sushma's

Name: Poha Flattened Rice and Potato Pilaf, Sushma's
Ingredients: 1 cup 'poha/pawa' or Indian flattened rice. Use a tea cup for measure (a little more or less will not matter).; 1 medium potato peeled and chopped into very small pieces, about 1 cm. or less.; 2 tbsp. cooking oil; 1 tsp. mustard seeds or rai; 10-12 curry leaves, not bay leaves; 2-3 dry red chillies, broken up. Fresh green/red chillies can be used.; 1 tbsp. chopped ginger; 1/2 tsp. turmeric powder or haldi; 1/4-1/2 tsp. chilli powder; Salt to taste (1 tsp.); A handful of coriander leaves, chopped (optional); 2 tbsp. shelled peanuts in their brown skin. You can use peeled ones too; 1 lime or lemon; 1 tbsp. desiccated coconut (optional

Poha or Powa or Pawa Pulao

Sushma Agarwal

EasyFree From GarlicFree From OnionFree From TomatoIndianMainSideSnackVeganVegetarian

Note from Mamta: My late mother in-law Kiran Devi, made superb 'poha'. This recipe is from her daughter, my sister in-law Sushma. Poha is a pulao made from flattened rice. Pulao is often called Pilaf or pilau in UK.

Serves 3-4 for snack, 2 for a meal.

Ingredients

1 cup 'poha/pawa' or Indian flattened rice. Use a tea cup for measure (a little more or less will not matter).
1 medium potato peeled and chopped into very small pieces, about 1 cm. or less.
2 tbsp. cooking oil
1 tsp. mustard seeds or rai
10-12 curry leaves, not bay leaves
2-3 dry red chillies, broken up. Fresh green/red chillies can be used.
1 tbsp. chopped ginger
1/2 tsp. turmeric powder or haldi
1/4-1/2 tsp. chilli powder
Salt to taste (1 tsp.)
A handful of coriander leaves, chopped (optional)
2 tbsp. shelled peanuts in their brown skin. You can use peeled ones too
1 lime or lemon
1 tbsp. desiccated coconut (optional

Instructions

Put 'poha' flat rice in a colander, wash and leave to drain for 15-20 minutes. Do not soak or it will get soggy. Poha rice should remain flaky.
Dry fry peanuts in a wok or roast in microwave (2 minute, stir, +2 minutes, stir and +30 seconds) on full) until you get aroma of roast peanuts. Do not overcook/burn. Keep aside.
Heat oil in a wok or karahi, and add mustard seeds.
When seeds begin to splutter, add ginger, curry leaves and red chillies. Stir for a few seconds.
Add potatoes, salt, chilli and turmeric powder. Stir and then cook covered on low-medium heat, for 10 minutes or until the potatoes are cooked.
Add poha flattened rice, mix well and cook covered, stirring from time to time. This only takes 5-7 minutes. If it looks too dry, sprinkle a handful of water a couple of times in between. The poha should be heated through but not overcooked and soggy.
Adjust salt.
Add coriander leaves, if used, and lemon juice and stir in.
Mix in half the peanuts.
To serve, place in individual plates/bowls, garnish with remaining roasted peanuts, and desiccated coconut, if used.
Serve hot with Mango Pickle or Chilli Pickle 1.

Notes

A tip from Geeta Gupta: You can make poha from 'Kheel', the whole puffed rice popular around Diwali time. This puffed rice is different from 'murmurae' that are used for Pav Bhaji.
BBQ poha: Cook rice as per your recipe. Make small parcels wrapped in aluminium foil, one parcel per person. Place parcels on the BBQ for a few minutes to heat. Serve straight from the BBQ.