Jagrigti Mahajan

Poha, with its fluffy texture and subtle flavors, is Jagriti Mahajan's cherished chai snack, especially on relaxed mornings. This comforting dish holds a special place in her heart, as it perfectly complements the start of a new day. For Jagriti, making poha is more than just a simple meal—it's a tradition rich with memories of family breakfasts and the joy of sharing wholesome food. The process of preparing this light and savory dish is a labor of love, each spoonful evoking nostalgia and warmth. Paired with a steaming cup of chai, poha transcends its simple ingredients to become a treasured culinary experience, bringing a sense of connection and joy to Jagriti and her loved ones.

Ingredients:

• 2.5 cups Poha (flattened rice), medium or thick

• 2 tablespoons Oil, divided

• 2 tablespoons Peanuts, raw (optional)

• 1/2 teaspoon Mustard Seeds (Rai)

• 1/2 teaspoon Cumin Seeds (Jeera)

• 10-12 Curry Leaves (Kadi Patta)

• 2 Green Chilies, diced (adjust to taste)

• 3/4 cup Onions, diced

• 3/4 cup Potatoes, diced into small pieces

• 1/4 teaspoon Ground Turmeric (Haldi)

• 1/2 teaspoon Salt (adjust to taste)

• 1/2 teaspoon Sugar (optional)

• 1 tablespoon Lime Juice

• 1 tablespoon Fresh Cilantro Leaves, chopped

• Optional Garnishes: Sev or Bhujia, Pomegranate Seeds, Freshly Grated Coconut
  

Instructions:

1. Prepare the Poha: Rinse the poha in a strainer under running water until soft. Let it sit in the strainer to drain excess water.

2. Cook the Base: Heat a heavy-bottomed pan over medium heat. Add 1 tablespoon of oil. If using, add the peanuts and sauté until golden brown. Remove and set aside.

3. Add Spices: In the same pan, add the remaining oil. Once hot, add the mustard seeds and cumin seeds. Let them sizzle for a few seconds.

4. Sauté Vegetables: Add the curry leaves and diced green chilies, followed by the onions. Sauté until the onions turn translucent.

5. Cook Potatoes: Add the diced potatoes to the pan. Stir well, cover, and cook on medium-low heat until the potatoes are tender. Stir occasionally to prevent sticking.

6. Combine Ingredients: Once the potatoes are cooked, add the ground turmeric, salt, and sugar (if using). Mix in the soaked poha gently to avoid breaking the flakes.

7. Heat Through: Cover the pan and cook on low heat for a few minutes to warm the poha and let the flavors blend.

8. Finish: Turn off the heat, add lime juice, and mix in the cilantro leaves. If using, stir in the roasted peanuts.

9. Serve: Garnish with optional ingredients like sev, pomegranate seeds, or freshly grated coconut. Serve hot with a side of chai.