I sometimes feel I’m still a kid but then on the 2nd thought, isn’t it always good to have a kid in you??!!! I go crazy if I recall school-time tiffin-box or a potluck party during recess time in school… Event doesn’t matter, I always used to carry ‘Aloo Poha’ in my tiffin :P Yes, with a little difference… I used to like it without onions n with more potatoes ;)
It’s been nearly 20 years and I still love it the same way! Even I love it more to have with people sharing the same taste ;) My sister-in-law was the one… We always wanted to have ‘Aloo-Poha’ in-house as one of our aunties make it very well, but never got a chance even once during those 4-5 months! I remember our trip to Gokul-Mathura last year and that lodge wala asked us what we wanted t have in breakfast/brunch… n we instantly asked him if he can make ‘Aloo-Poha’!!! That taste is still lingering in my mouth…
Now we’re used to have it almost every alternate week… Neither I have to ask anyone to prepare it for me nor I prefer that! My hubby says, ‘Aloo-Kanda Poha’ gets better n better in taste every time I make… n that’s the best compliment to receive when you love it like anything :) It doubles my joy of making n eating at the same time ;)
1 cup Medium-thin poha (flattened rice)
1 Boiled Potato, cut into cubes
1 tbsp Chopped Capsicum
2 tbsp Chopped Onions
2 tbsp Chopped Tomatoes
2 tsp Chopped Coriander
2 tsp Lemon Juice
2 tsp Sugar
Salt, to taste
1/4 tsp Turmeric Powder
1/4 tsp Mustard Seeds
1/4 tsp Cumin Seeds
A pinch of Hing
1 tbsp Oil
Grated Coconut, to garnish
STEPS TO FOLLOW:
- Rinse poha under fresh tap water and keep it aside for 10 mins.
- Heal oil in kadai and add mustard seeds into it.
- Once it splutters, add cumin seeds and hing. Let them crackle well.
- Add chopped onions and capsicum. Saute it for 1 min or two until onions are translucent.
- Add rinsed poha along with boiled potato cubes and spices. Mix everything well.
- Add sugar,lemon juice and chopped tomatoes after turning off the heat. Give a quick toss.
- Transfer to a serving plate, garnish with chopped coriander and grated coconut.
- Serve hot with a cup of tea!
always good for weekend breakfast.