Poha

Poha, also known as pauwa, sira, chira, chivda, avil or avalakki, among many other names, is flattened rice originating from the Indian subcontinent. Rice is parboiled before flattening so that it can be consumed with very little to no cooking. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thickness of the flakes varies from almost translucently thin (the more expensive varieties) to nearly four times thinner than a normal rice grain

History

Poha initially originated in Maharashtra. Under the regime of the Holkars and the Scindias, the coloquial dish gained widespread appeal amongst the people. When the rulers came from Maharashtra to Madhya Pradesh, they took over Indore and brought with them Poha and Shrikhand, among other things.

Summarised Preparation

Poha is low in calories; it has the fat content of only 25%, making it a good option for those who want to lose their weight without compromising a delicious option. It is gluten-free, rich in iron and a good source of healthy carbohydrates. The good probiotic option also controls the blood sugar level.

The traditional Poha recipe is easy to cook; you can prepare it for breakfast or else eat it as a snack. Some people love spicy one, some likes to have sweet and sour poha, while others may want to add any veggies to it.

How to make Poha

Step-by-Step Guide

Process of washing Murmura

Put 2 cups of puffed rice in a bowl and wash it with water. Remember, the puffed rice is not to be soaked, just wash it in water and take it out. Remove the puffed rice from the water and place it in a sieve (this will drain out all the water that is left over).

Process of making Murmura Poha Recipe

Take a tomato and potato and cut them into small pieces. Now heat 2 tbsp of oil in the pan. Add chopped potatoes to it and fry on high flame. When the potatoes turn light golden brown, take them out. Then put ¼ cup of raw peanuts in the pan and fry it on low-medium flame, stirring continuously, till it changes color. After roasting, take them out as well.

Now put ½ tsp of black mustard seeds in the same oil and let them crackle lightly. When it crackles, add ½ tsp of cumin and curry leaves and mix it lightly. Then add 1 finely chopped green chili, ¼ tsp of turmeric, 1 tsp of sugar and ¾ tsp of salt and fry it well.

After the spices are fried, add 1 finely chopped tomato and fry it well. Then add soaked puffed rice and mix it in the spices. Now add roasted potatoes and peanuts to this mixture and mix it (if you do not like potatoes, then you can also remove it). After mixing them well, add 2 tsp of green coriander and mix, then cover and cook on low flame for two minutes.

When the time is up, the delicious puffed rice will be ready. Turn off the flame and add lemon juice to it and mix it well. Add some green coriander along with whole green chillies and lemon and serve it hot and enjoy the taste of poha.

Ingredients

Ingredients for Murmura Poha

Puffed Rice - 2 cups (90 grams)

Tomato - 1 (finely chopped)

Potato - 1 (finely chopped)

Oil - 2 tbsp

Raw Peanuts - ¼ cup

Black Mustard - ½ tsp

Cumin Seeds - ½ tsp

Curry Leaves - 15-20

Turmeric - ¼ tsp

Green Chilli - 1 chopped

Sugar - 1 tsp

Salt - ¾ tsp

Lemon - ¾ tsp

Green Coriander - ¾ tsp (finely chopped)