Padmas Navaruchi

1. Flattened rice (poha)-2 cups
2. Potato-1 big(boiled and after removing skin diced into cubes
3. Onion-1 big sliced
4. Onion -1 small chopped finely
5. Groundnuts –3 tablespoon(roasted lightly in little oil)
6. Green chillies-3-4 finely chopped
7. coriander (dhania) leaves washed and chopped
8. curry leaves (washed and chopped)
9. Lemon-1 medium
10. Fennel( saunf) seeds-1 tablespoon
11. Cumin(jeera)-3/4 teaspoon
12. Mustard seeds-1/2 teaspoon
13. Turmeric powder (haldi) -3/4 teaspoon
14. Asafoetida (hing)-1/2 teaspoon
15. Sugar-2 teaspoon
16. Table salt-1 teaspoon
17. Oil-2 tablespoon

 PREPARATIONS TO BE DONE FOR POHA

INDORI

1. Take 2 cups of medium poha, and wash in a sieve or colander (strainer) so that extra water passes away.
2. Now sprinkle 1/2 cup water on it.
3. Let it rest for 10 mts, it swells.
4. Now put 3/4 Teaspoon salt, 2 teaspoons sugar 1/2 teaspoon of haldi powder, and juice of 1/2 lemon to poha and mix nicely.
5. Now it’s time to steam it. (a specialty of this poha)
6. Steam the poha in a steamer for 5 mts and keep aside covered.

1. Roast the peanuts till crispy in a little oil and keep aside.
2. Boil potato, peel, and cut it into cubes
3. Cut a big onion into thin slices and a small onion into very small pieces. (for serving)
4. Chop green chilies, coriander leaves, and curry leaves.

1. Take a frying pan or a kadhai and heat it with 2 tablespoons of oil.
2. When hot add mustard seeds, it crackles. Reduce the flame.
3. Now add cumin seeds and when done (brown)not black, add hing.
4. Add fennel seeds, and saute for 5-6 seconds.
5. Now add green chilies and curry leaves.
6. Add sliced onion and saute for 2 mts.
7. Add cubes of potato and turmeric(little)as it is repeated. Mix well.
8. Put a little salt only for the potatoes.
9. At this stage add fried (shallow-fried) groundnuts to the pan.

1. One small onion cut.
2. Two small tomatoes are finely chopped.
3. A handful of fresh coriander leaves -finely chopped
4. Lime cut into 4 small pieces
5. A fried mixture or sev (any)
6. Jeeravan masala or chat masala- to sprinkle.
7. Special masala for poha. Mix equal quantities of Red chilly powder, Chat masala, Roasted jeera powder, and Black salt
8. .Take 1 or 2 pinches of this powder and sprinkle on top of poha while serving.

1. Take a serving plate and put poha in the center.
2. Put finely cut onion and tomato on it
3. Put coriander leaves on it.
4. Now sprinkle the poha masala on it.
5. Top it with fried mixture or sev.(Ratalami or aloo bhujiya sev).
6. Squeeze lime juice on top before the final serving

• NOTE;

1. Before using flatten rice, sieve nicely to remove broken pieces and powder so that we can avoid poha becoming soggy.
2. while steaming sprinkle some water to avoid the dryness of poha.
3. Poha is very soft, so crunch is added through groundnuts and fried mixtures.

https://padmas-navaruchi.in/2021/10/quick-breakfast-recipe-with-bread-upma/

https://padmas-navaruchi.in/2021/02/poha-upma/