Aloo-Kanda Poha

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 ;)

aloo kanda poha

INGREDIENTS:

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:

  1. Rinse poha under fresh tap water and keep it aside for 10 mins.
  2. Heal oil in kadai and add mustard seeds into it.
  3. Once it splutters, add cumin seeds and hing. Let them crackle well.
  4. Add chopped onions and capsicum. Saute it for 1 min or two until onions are translucent.
  5. Add rinsed poha along with boiled potato cubes and spices. Mix everything well.
  6. Add sugar,lemon juice and chopped tomatoes after turning off the heat. Give a quick toss.
  7. Transfer to a serving plate, garnish with chopped coriander and grated coconut.
  8. Serve hot with a cup of tea!
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