Ingredients
2 cups Poha (Flattened rice)
1 cup Onion, finely chopped
3/4 cup Fresh coconut, grated
2 teaspoons Sugar, (adjust)
1 teaspoon Red Chilli powder
1-1/2 teaspoons Coriander Powder (Dhania)
1 teaspoon Cumin powder (Jeera)
Salt, to taste
1 tablespoon Oil
1 teaspoon Mustard seeds (Rai)
1/4 teaspoon Asafoetida hing
1/4 teaspoon Turmeric powder (Haldi)
Cooking
method
We make Masala Poha Recipe by soaking the thick poha in a bowl
with sufficient water for about half a minute and immediately drain and squeeze
dry.
In a mixing bowl, mix together all the Above mentioned
ingredients except the ones for tempering.
Check seasoning and sweetness. Add more sugar if desired.
In the mean time heat a piece of charcoal over direct flame till
red ambers are visible. Remove from flame and place in a small bowl which
should be kept in the centre of pohe. This is the smoking method and this
imparts a unique smoky and earthy flavour to the pohe. Our a few drops of oil
over it and shut the pohe with a lid tightly for a minute.
This imparts a unique smoky flavour to the poha.
After the smoking is done, heat oil in a small kadai and add the
mustard seeds. When they splutter, add the asafoetida and the turmeric powder.
Switch off the heat and pour the tempering over the prepared masala pohe. Mix well. This step is optional. Adding it will just bring in more flavour to the poha.
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