Chhattisgarhi Poha
Veg
Vegan
Flattened rice breakfast — thick poha (chiwda) soaked until soft then tossed in a mustard-seed and curry-leaf tempering with onion, green chilli, potato, and turmeric. The Chhattisgarhi version is made with the region's own locally grown flattened rice and is notably less sweet than the Indori poha, with more chilli heat and a mustard oil undercurrent. Eaten with thechwaa chutney.
Cuisines
Chhattisgarhi
Best for
Breakfast
Snacks
Build a full meal around Chhattisgarhi Poha
Get a matched combo of sides and accents
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
|
1 cup | Poha |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 pinch | Asafoetida |
|
10-12 | Curry Leaf |
|
1 medium | Onion , finely chopped |
|
1 medium | Potato , peeled and diced |
|
1 small | Tomato , chopped |
|
2 | Green Chili , chopped |
|
1/4 teaspoon | Turmeric powder |
|
1/2 teaspoon | Red chili powder |
|
1 tablespoon | Lemon juice |
|
2 tablespoons | Cilantro , chopped |
|
1/4 cup | Peanut , roasted |
Instructions
- 1 Rinse the poha in water gently and drain. Let it sit for 5-10 minutes to soften.
- 2 Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
- 3 Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.
- 4 Add chopped onions and sauté until they turn translucent.
- 5 Add diced potatoes and cook until they are tender.
- 6 Stir in chopped tomatoes and green chilies. Cook until the tomatoes are soft.
- 7 Add turmeric powder, red chili powder, and salt. Mix well.
- 8 Add the softened poha to the pan and mix gently to combine with the spices.
- 9 Cook for 2-3 minutes, stirring occasionally, until the poha is heated through.
- 10 Turn off the heat and add lemon juice and chopped coriander leaves.
- 11 Garnish with roasted peanuts before serving.
Tips
For a more authentic flavor, you can add a pinch of sugar along with the spices.