- 6 big handfuls - Thick Poha (you can buy this at the Indian grocery store. Please use 'thick poha' for this recipe. The stores also sell 'thin poha' which is used for different recipes)
- 1 big - Onion - chopped
- 3-4 / to taste - Green Chilies - chopped
- 10 - 12 - Curry leaves - roughly chopped
- 3/4 th cup - Frozen Green Peas or Frozen Kernel Corn - rinsed and drained
- 1/2 inch - Ginger root - finely grated
- 2 tablespoons - Olive oil
- 1 teaspoon - Black Mustard Seeds
- 1/2 teaspoon - Asafoetida (hing) powder
- 3/4th teaspoon - Turmeric powder
- 1/4th cup - Cilantro leaves - chopped
- Juice of 1/2 Lime
- 1 teaspoon - Sugar
- Salt - to taste
- Place the thick poha in a sieve/strainer. Shake the sieve over the kitchen sink so that if there are any white powdery particles, they can be dusted off.
- Wash the thick poha in the sieve/strainer under cool running water. Drain out all the water and keep the sieve aside. The poha will absorb the moisture, become soft and puff up.
- Chop the onions, green chilies and curry leaves. Grate the ginger and set aside.
- Heat the oil in a deep saute pan.
- Add the mustard seeds and let them splutter.
- Add the asafoetida powder, turmeric powder, chopped green chilies and curry leaves. stir for 1 minute.
- Add the chopped onions and saute until they turn soft, light brown in color.
- Add the grated ginger and saute for 2 minutes.
- Add the peas/kernel corn and saute for 2 minutes.
- Add the thick poha, salt and sugar. Mix well.
- Turn the heat to low-medium. Cover the pan and cook the poha for 10 -12 minutes while stirring occasionally. Keeping the heat on low-medium is important to ensure that the poha stays soft and moist.
- Add the chopped cilantro leaves and mix well.
- Turn off the heat. Add the lime juice and mix well.
- Serve hot.
Serves - 4
Note: Thick Poha, Curry Leaves, Black Mustard Seeds, Asafoetida and Turmeric Powder are available in the Indian grocery stores. 'Fine Sev' which is a savory snack available in the Indian grocery store can also be used for garnishing as shown in the second picture from top. The sev gives a nice crunch to the Pohé.
As a variation along with the peas or kernel corn, you can also add chopped potatoes, cauliflower, tomatoes or peanuts.