Pradnya’s Breakfast Poha

Thank you for sharing!

Last Updated on December 14, 2020 by Chef Mireille

Breakfast Poha - Flattened RiceWell, I am finally getting back to blogging after a hiatus due to some work commitments. Here is a quick and easy breakfast recipe..ideal for this heat wave we are experiencing in NYC.

In the Spring, I had the opportunity to visit Mumbai for a few days. India was not on my scheduled itinerary as I was planning my trip visiting a few countries in Southeast Asia, but then the cheapest return flight home went through Mumbai. Through my participation in Valli’s Blogging Marathon, I have become online friends with many Indian bloggers. In addition to meeting the ones who live in the NY area, we all talk on whatsapp constantly on both sides of the Atlantic. I could not be so close and not take at least a few days to meet them.

One of them, Pradnya, was gracious enough to invite me to stay with her. It’s ironic how the world of blogging and whatsapp bridges borders. Here is someone I have never in my life met or had a live conversation with and yet here I am feeling totally comfortable to go stay at her home. Poor Pradnya with her 6 year old son and husband in tow was waiting and welcoming me in Mumbai at 1am, when my flight was delayed by 3 hours. Warning: Try NEVER to fly Air India – the worse traveling experience of my life!!!

Anyway, her and Kalyani, another Mumbai based blogger, were so nice and were my personalized local tour guides for 3 days. On one of these days, Pradnya made a simple South Indian breakfast that I thoroughly enjoyed. I took copious notes as she was cooking but lost the notes during my travel home. However, I had the photos to remind me what went into her breakfast poha…so here is my duplication of her recipe,,,but before we get to mine…here’s a photo of Pradnya’s version!

india

For those who are unfamiliar with poha, it is flattened rice that serves as the staple starch in Himalayan countries like Tibet and Butan, as well as some of the tribal northeastern tribal states of India. However, it is also a common breakfast item in some southern Indian states. You can find poha in Indian supermarkets here in the United States. It cooks up super fast so great for a quick meal fix without the time it takes to cook regular rice.

Breakfast Poha

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: Serves 4

Ingredients:

  • 2 cups poha (flattened rice)
  • 2 tablespoons oil
  • a large pinch of asoefetida
  • 1 sprig curry leaves
  • 2 green chiles, thinly sliced
  • 1 chopped onion
  • 1/4 teaspoon turmeric
  • 1 peeled and chopped potato
  • 2 tablespoons peanuts
  • salt, to taste
  • juice of 1/2 lime
  • 1 tablespoon finely chopped cilantro
  • 2 tablespoons pomegranate seeds

Soak poha in water for about 10 minutes, until softened but not mushy.

In a pot of boiling water, cook potatoes for 5 minutes. Drain.

In a skillet, heat oil.

Add asoefetida, chiles and curry leaves. Saute for 1 minute.

Add onions and saute until they start to change color.

Add turmeric, potatoes and peanuts. Saute for 5 minutes.

Add poha and saute until thoroughly combined.

Add salt, lime juice and cilantro. Stir to combine.

pradnya -edit

To serve, garnish with pomegranate seeds.

Breakfast Poha -edit

I also had mine with some dates, as Pradnya had served hers.

Poha Breakfast -edit

Breakfast Poha - Flattened Rice
Print Recipe Pin it for later!
0 from 0 votes
SAVE THIS RECIPE

Pradnya’s Breakfast Poha

Prep Time10 mins
Cook Time15 mins

Ingredients

  • 2 cups poha flattened rice
  • 2 tablespoons oil
  • a large pinch of asoefetida
  • 1 sprig curry leaves
  • 2 green chiles thinly sliced
  • 1 chopped onion
  • 1/4 teaspoon turmeric
  • 1 peeled and chopped potato
  • 2 tablespoons peanuts
  • salt to taste
  • juice of 1/2 lime
  • 1 tablespoon finely chopped cilantro
  • 2 tablespoons pomegranate seeds

Instructions

  • Soak poha in water for about 10 minutes, until softened but not mushy.
  • In a pot of boiling water, cook potatoes for 5 minutes. Drain.
  • In a skillet, heat oil.
  • Add asoefetida, chiles and curry leaves. Saute for 1 minute.
  • Add onions and saute until they start to change color.
  • Add turmeric, potatoes and peanuts. Saute for 5 minutes.
  • Add poha and saute until thoroughly combined.
  • Add salt, lime juice and cilantro. Stir to combine.
  • To serve, garnish with pomegranate seeds.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

CCC Logo linking to Valli’s CCC

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Reader Interactions

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.