When you want to start the day on a healthy yet delicious note, Poha or flattened rice is my favorite savory breakfast which is light and keeps me full for a long time. Occasionally I make poha as a snack with tea; the recipe remains more or less the same. Here I am sharing the whole package – poha and tea.
Instead of just mustard seeds in most recipes, I use a mix of ingredients frequently used in Indian cooking. It is called “panch phoron’ and has mustard, cumin, fennel, fenugreek, and black sesame seeds in equal proportions. It leaves a beautiful aroma. I feel curry leaves are mandatory when it comes to cooking poha. I love biting into those crispy leaves.
Fried peanuts look like jewels and add to the texture and taste. I hope you do try this with some hot chai on a busy morning or lazy afternoon.
Preparation time: 10 minutes
Cooking time: 15-20 minutes
- Poha 100 gms
- Onion 1 (diced)
- Potato 1 (chopped)
- Curry leaves a handful
- Panch phoron ½ tsp
- Chilies 1-2
- Peanuts (lightly fried) 2 tbsp
- Turmeric powder ½ tsp
- Sugar ¼ tsp
- Milk 1 cup
- Water ½ cup
- Tea 2 tbsp
- Cardamom 2 pods crushed
- Sugar 3 tsp
- Wash the poha in a strainer till it becomes moist.
- Let all the moisture drain through and gently break the clusters.
- Next, heat some oil in a pan and add the panch phoron. When the mustard seeds start to crackle, add the curry leaves followed by onion.
- Once the onion is translucent, add the potato, chili, and ginger.
- Add turmeric, poha, fried peanuts, salt, and sugar when the potato pieces become soft. Mix until well combined.
- Heat milk and water in a saucepan. Add sugar, cardamom, and tea. Bring the mixture to a boil and reduce the heat. Repeat it a few times till your tea gets the desired shade of brown.
- Strain and serve hot with poha.