For the fourth day in the breakfast theme, I am preparing this yummy and spicy poha. We make spicy poha at house but not in this style. First time I had this spicy poha in my BFF’s place. I was in Folsom at that time and drove down to Bay Area for an interview. Came early to her place and she made this for me for the breakfast. Hot poha with a cup of masala chai! OMG it was heavenly. I saw her making this upma in front of me. Both tea and poha was done within 20 minutes. :-) Somehow I prefer this breakfast err brunch over the weekend than on weekdays. Its a light but at the same time you feel full. In most part of the India it is prepared for breakfast. But I can have it for any meal. When M is travelling, I prepare this bulk and have this for couple of days even. A simple and flavorful dish. All you need is some onions, green chillies, peanuts and of course thick poha. You can adjust the spice according to your taste.
Here is the recipe,
- Thick poha – 3/4 cup
- Water – 1 cup
- Half of medium sized onion
- Green chillies – 3
- Curry leaves – few
- Cilantro – 1 tbsp chopped
- Oil – 1 tsp
- Turmeric powder – 1/2 tsp
- Peanuts – 2 tbsps
- Cumin seeds – 2 tsps
- Hing – 1/4 tsp
- Salt – 1/2 tsp (adjust accordingly)
- Soak the poha in 1 cup of water and let it sit for couple of minutes.
- Meanwhile chop the onions and slit the green chillies into two.
- Now squeeze all the water out from the poha and spread out in a plate.
- Heat the pan or kadai and add oil.
- Once the oil is hot add the cumin seeds and hing.
- As they start to splutter, add the slit chillies and curry leaves.
- Saute for a minutes and add the peanuts and let it roast.
- As it turns slight brown, add the chopped onions and turmeric.
- Mix well and cook till the onions turns translucent.
- Now add the poha and salt and mix well.
- Let it cook for couple of minutes.
Turn off the heat and garnish it with cilantro. That’s it poha upma is ready.
Sending this entry for Valli’s breakfast event.