Poha is the name of a tasty Indian and Bangladeshi snack made with flattened rice. The grains when bought are thin, dry flakes. The beauty of poha is that it rehydrates in minutes depending on the thickness (it’s often available in thick, medium and thin) . It can be found at most any Indian/Pakistani/Bangladeshi store. The version below is fairly traditional. The recipe is gluten free and vegan.
2 cups dried poha
½ onion chopped
4-5 small potatoes, chopped small
13-15 peanuts (whole or crushed depending on your preference)
curry leaves (5-7 depending on size)
1 t turmeric
1 t mustard seeds
1 t cumin seeds
1 T ginger
salt to taste
lemon juice or lime juice to taste
chili powder to taste
chillies to taste
With a little oil in a pan, set temperature to medium-low. Next add potatoes, peanuts, onions, curry leaves, chilies (if desired) and cook for around 8 minutes until potatoes begin to brown slightly.
In a bowl, pour the poha. Add enough water to cover. Soak this way for 2-3 minutes if very thin, 4-5 minutes for medium, or 7-9 minutes for thick. Drain water. Texture should be soft but not mushy. It’s good to check it a few times while rehydrating.
In the pan, add in ginger, mustard seeds, cumin seeds, turmeric, lemon juice, salt and cook for another few minutes. If necessary, add a touch of water to cook potatoes all the way. Finally mix in poha well. Check seasoning and adjust. Serve hot, garnished with lemon or lime and cilantro.