Poha recipe| How to make Poha at home?

Make Poha easily at home. Four ways to make Poha.

 I. Fixings

A. 2 glasses straightened rice (poha)

B. 1 expansive onion, finely chopped

C. 1-2 green chilies, finely chopped

D. 1/2 glass peas

E. 1/4 glass peanuts

F. 1/2 teaspoon mustard seeds

G. 1/2 teaspoon cumin seeds

H. Curry clears out for flavor

I. 1/4 teaspoon turmeric powder

J. Salt to taste

K. New coriander clears out for embellish

L. Lemon wedges for serving

II. Planning

A. Flush the poha beneath cold water and let it splash for 5 minutes. Deplete overabundance water.

B. Warm oil in a dish, include mustard seeds, cumin seeds, and let them splutter.

C. Include peanuts, sauté until brilliant brown.

D. Include chopped onions, green chilies, and curry clears out. Cook until onions are translucent.

E. Blend in peas, turmeric powder, and salt. Cook for 2-3 minutes.

F. Include drenched poha to the blend. Tenderly hurl to combine all fixings equitably.

G. Cover and let it cook on moo warm for 5-7 minutes, permitting flavors to merge.

H. Embellish with new coriander takes off and serve hot with lemon wedges.

III. Tips for Idealize Conventional Poha

A. Utilize thick poha for superior surface.

B. Alter chili and zest levels agreeing to individual inclination.

C. Guarantee not to over-soak or under-soak the poha for the proper consistency.

D. Customize with extra veggies or garnishes as wanted.

 

How to make South Indian Poha?

1.2 South Indian poha recipe:

I. Fixings

A. 2 glasses smoothed rice (poha)

B. 1 huge onion, finely chopped

C. 1-2 green chilies, finely chopped

D. 1/2 container peas

E. 1/4 container peanuts

F. 1/2 teaspoon mustard seeds

G. 1/2 teaspoon cumin seeds

H. Curry takes off for flavor

I. 1/4 teaspoon turmeric powder

J. Salt to taste

K. New coriander takes off for embellish

L. Lemon wedges for serving

II. Planning

A. Wash the poha beneath cold water and let it douse for 5 minutes. Deplete overabundance water.

B. Warm oil in a skillet, include mustard seeds, cumin seeds, and let them splutter.

C. Include peanuts, sauté until brilliant brown.

D. Include chopped onions, green chilies, and curry takes off. Cook until onions are translucent.

E. Blend in peas, turmeric powder, and salt. Cook for 2-3 minutes.

F. Include doused poha to the blend. Tenderly hurl to combine all fixings equitably.

G. Cover and let it cook on moo warm for 5-7 minutes, permitting flavors to merge.

H. Embellish with new coriander takes off and serve hot with lemon wedges.

III. Tips for Culminate Conventional Poha

A. Utilize thick poha for way better surface.

B. Alter chili and zest levels concurring to individual inclination.

C. Guarantee not to over-soak or under-soak the poha for the correct consistency.

D. Customize with extra veggies or fixings as craved.

How to make Coconut Poha?

1.3 Poha Upma recipe:

Fixings A. 2 mugs smoothed rice (poha) B. 1 huge onion, finely chopped C. 1/2 container blended vegetables (carrots, peas, beans) D. 2-3 green chilies, finely chopped E. 1/4 container peanuts F. 1/2 teaspoon mustard seeds G. 1/2 teaspoon cumin seeds H. Curry clears out for flavor I. 1/4 teaspoon turmeric powder J. Salt to taste K. 2 tablespoons oil L. New coriander clears out for decorate M. Lemon wedges for serving II. Planning A. Flush the poha beneath cold water and let it splash for 5 minutes. Deplete abundance water. B. Warm oil in a container, include mustard seeds, cumin seeds, and let them splutter. C. Include peanuts, sauté until brilliant brown. D. Include chopped onions, green chilies, and curry clears out. Cook until onions are translucent. E. Blend in blended vegetables, turmeric powder, and salt. Cook for 2-3 minutes. F. Include drenched poha to the blend. Tenderly hurl to combine all fixings equitably. G. Cover and let it cook on moo warm for 5-7 minutes, permitting flavors to merge. H. Decorate with new coriander clears out and serve hot with lemon wedges. III. Tips for Poha Upma A. Customize vegetables concurring to inclination. B. Alter chili and flavor levels based on individual taste. C. Guarantee appropriate drenching of poha to maintain a strategic distance from mushiness. D. Serve with coconut chutney or yogurt for a delightful dinner.