- 2 cups Naman Poha (flattened rice)
- 1 tablespoon Naman Poha Masala (any flavor)
- 1 medium onion, finely chopped
- 1 medium potato, finely chopped (optional)
- 1 green chili, finely chopped
- 1/4 cup peanuts
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 tablespoon oil
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- Lemon wedges (for serving)
Instructions:
1. *Prepare the Poha:*
- Rinse the Naman Poha under running water in a colander for about 2-3 minutes. Let it sit in the colander to drain excess water. The poha should become soft but not mushy.
2. *Cook the Peanuts:*
- In a large pan or kadai, heat 1 tablespoon of oil over medium heat. Add the peanuts and fry them until they are golden brown and crisp. Remove the peanuts and set them aside.
3. *Cook the Vegetables:*
- In the same pan, add mustard seeds to the remaining oil. Once they start to splutter, add the chopped onions and green chili. Sauté until the onions become translucent.
- If using potatoes, add them now and cook until they are soft and cooked through.
4. *Add Spices:*
- Add the turmeric powder and Naman Poha Masala (any flavor of your choice) to the pan. Stir well to combine.
5. *Combine Poha and Spices:*
- Add the soaked and drained Naman Poha to the pan. Mix gently to ensure the poha is coated evenly with the masala and spices. Cook for 3-4 minutes on low heat, stirring occasionally.
6. *Final Touch:*
- Add salt to taste and mix well. Add the fried peanuts back into the pan and stir gently.
- Turn off the heat and garnish with freshly chopped coriander leaves.
7. *Serve:*
- Serve the poha hot with lemon wedges on the side. Squeeze lemon juice over the poha before eating for an extra burst of flavor.
Enjoy your delicious and easy-to-make poha using Naman Poha and Naman Poha Masala, perfect for a quick breakfast or snack!
Feel free to use any flavor of Naman Poha Masala in this recipe—the method remains the same, ensuring a delightful and flavorful poha every time.
