Poha - beaten rice

timbotron · May 22nd, 2007, 04:51

I wanted to share my Poha recipe which, gratifyingly, tastes pretty much identical to the way it tasted in India - definitely my closest approximation of true Indian flavour.

Ingredients:

2 cups of poha (aka pawa)
2 small onions, finely chopped
1 medium potato, grated (squeeze out starch)
1 handful peanuts
15 or so fresh curry leaves, roughly chopped
1 tsp turmeric
1 tsp garam masala
1 tsp brown mustard seeds
1/2 tsp chilli powder
1 bunch fresh coriander, chopped
salt & lemon to taste
butter ghee for frying

Method.

Wash the poha and leave it soaking in hot water about 20mins before you'll need it.
Heat the ghee and pop the mustard seeds.
Add the onions, potato and peanuts and fry for 15mins on low heat stirring constantly. Add a little more ghee if it starts drying.
Add dry spices (except salt) and curry leaves and fry for a minute or two.
Gently squeeze excess water from the poha and add it to the pan with the coriander.
Quickly mix so everything turns a delicious yellow.
Season individual portions with salt and lemon juice to taste.
Eat immediately before it gets cold.

Makes a meal out of any dal, and it's perfect with a dry meat curry, but on its own it's a great snack. Nice for breakfast too if you can be bothered. The trick is not to soak the poha for too long. The potato is also optional.

Prashant.M · May 22nd, 2007, 11:19

Feel like going and having poha right now

. It's called 'Avalakki' in Kannada (Karnataka).

shashank.aggarwal · May 22nd, 2007, 11:42

we call it Chirwa..my makes awesome Poha..

Prashant.M · May 22nd, 2007, 11:48

Quote:

Originally Posted by shashank.aggarwal

we call it Chirwa..my makes awesome Poha..

Pronounced as 'Chewda' right?

shashank.aggarwal · May 22nd, 2007, 11:51

Quote:

Originally Posted by Prashant.M

Pronounced as 'Chewda' right?

You got it right brother !!

Ann · May 22nd, 2007, 18:28

Its a famous gujarati food. They mostly have it in the breakfast.

amyl · May 22nd, 2007, 19:04

Hey I think Chirwa/Chewda is totally different from Poha. Chewda as is actually pronounced in Marathi as well is a dry 'snacks' category thing. There is no water in in anywhere. But poha has to be washed and soaked before giving that oil-masala-mustard-etc thing that actually gives it its color and taste.
Besides that the "poha" used for chiwda and that used for actually Poha is also different. We get different kinds of "poha" for chewda but only one kind for Tim's Poha.

About Poha......I like it if made well and less oily and Tim's recipe quite closely matches with the way it is probably(never made it but guessing) made in India. But I like the 'drier' version of Poha. We, in Marathi call it "dadape pohey". And I really really like it more than Poha. The difference between the two comes in the way they are treated with water.

Poha: it is washed and soaked before taking it up further.

Dadape Pohey: It is washed but not soaked. Simply sprinkled with some water and pressed together for a while before giving that oil-mus*etc thing just like Poha. Later some sugar may also be added to it and finally squeeze lime juice over it before serving. It may not be served as hot as poha can be but for me it tastes better and it has a very good texture as well. My sister makes it very well.

But yes be it Poha or dadpe pohey...no peanuts for me please. I always leave a heap of peanuts behind in my plate. Some friends take it but usually its wasted.

dhari · May 22nd, 2007, 20:22

i just made it today .. and had it .. wonderful to eat .. the problem of living in south india .. is you find it very difficult to get it ..

Prashant.M · May 22nd, 2007, 20:49

Quote:

Originally Posted by dhari

i just made it today .. and had it .. wonderful to eat .. the problem of living in south india .. is you find it very difficult to get it ..

In restaurants yes, but the ingredients are available in all provision stores.

shashank.aggarwal · May 22nd, 2007, 21:02

Quote:

Originally Posted by Prashant.M

In restaurants yes, but the ingredients are available in all provision stores.

I have'nt seen it in common restaurants in delhi as well..but yes everythis is easily available in general stores..

barodian · May 22nd, 2007, 21:21

Timbotron was referring to bataka poha (potatoe puff rice) which is called in Gujarati and Chewdo is different. Chewdo is in snack category and does not need to be warmed up or anything. But bataka poha needs to be hot when you eat it and does not have shelf life like chewdo.

Next time you make bataka poha try adding small sevs on top! It tastes pretty darn good...

PRIYA · May 22nd, 2007, 21:25

Chirwa/Chewda - and does anyone have a recipe for this?

amyl · May 22nd, 2007, 21:37

Priya....here is a recipe for the Chiwda by some fellow Marati female.

amyl · May 22nd, 2007, 21:38

but am not sure if you will get exactly that "poha" need for chiwda at your place. Yes quite possible to get but still I have doubts.

PRIYA · May 22nd, 2007, 22:10

I have the thin poha.........I can only try. Thanks a million for that link Amyl - just keep your fingers crossed that I have all the ingredients

May 22nd, 2007, 04:51	#1
timbotron Member Join Date: Dec 2006 Location: Dublin Posts: 22	Poha - beaten rice I wanted to share my Poha recipe which, gratifyingly, tastes pretty much identical to the way it tasted in India - definitely my closest approximation of true Indian flavour. Ingredients: 2 cups of poha (aka pawa) 2 small onions, finely chopped 1 medium potato, grated (squeeze out starch) 1 handful peanuts 15 or so fresh curry leaves, roughly chopped 1 tsp turmeric 1 tsp garam masala 1 tsp brown mustard seeds 1/2 tsp chilli powder 1 bunch fresh coriander, chopped salt & lemon to taste butter ghee for frying Method. Wash the poha and leave it soaking in hot water about 20mins before you'll need it. Heat the ghee and pop the mustard seeds. Add the onions, potato and peanuts and fry for 15mins on low heat stirring constantly. Add a little more ghee if it starts drying. Add dry spices (except salt) and curry leaves and fry for a minute or two. Gently squeeze excess water from the poha and add it to the pan with the coriander. Quickly mix so everything turns a delicious yellow. Season individual portions with salt and lemon juice to taste. Eat immediately before it gets cold. Makes a meal out of any dal, and it's perfect with a dry meat curry, but on its own it's a great snack. Nice for breakfast too if you can be bothered. The trick is not to soak the poha for too long. The potato is also optional.

May 22nd, 2007, 11:19	#2
Prashant.M Maha Guru Member Join Date: Feb 2007 Location: Bangalore Posts: 835	Feel like going and having poha right now . It's called 'Avalakki' in Kannada (Karnataka). __________________ Happiness is just a thought away

May 22nd, 2007, 11:42	#3
shashank.aggarwal Mr. Badboy :D Join Date: May 2007 Location: ~ Dilli ~ Posts: 5,173	we call it Chirwa..my makes awesome Poha.. __________________ Travelogue - Around India Random Reviews

May 22nd, 2007, 18:28	#6
Ann A long way to go... Join Date: Mar 2007 Location: Kol, India Posts: 104	Its a famous gujarati food. They mostly have it in the breakfast. __________________ Love traveling & Indian Food.

May 22nd, 2007, 19:04	#7
amyl 21st Century Freak Join Date: Feb 2005 Location: Singapura.......in Babenhausen, DE for a while Posts: 1,850	Hey I think Chirwa/Chewda is totally different from Poha. Chewda as is actually pronounced in Marathi as well is a dry 'snacks' category thing. There is no water in in anywhere. But poha has to be washed and soaked before giving that oil-masala-mustard-etc thing that actually gives it its color and taste. Besides that the "poha" used for chiwda and that used for actually Poha is also different. We get different kinds of "poha" for chewda but only one kind for Tim's Poha. About Poha......I like it if made well and less oily and Tim's recipe quite closely matches with the way it is probably(never made it but guessing) made in India. But I like the 'drier' version of Poha. We, in Marathi call it "dadape pohey". And I really really like it more than Poha. The difference between the two comes in the way they are treated with water. Poha: it is washed and soaked before taking it up further. Dadape Pohey: It is washed but not soaked. Simply sprinkled with some water and pressed together for a while before giving that oil-mus*etc thing just like Poha. Later some sugar may also be added to it and finally squeeze lime juice over it before serving. It may not be served as hot as poha can be but for me it tastes better and it has a very good texture as well. My sister makes it very well. But yes be it Poha or dadpe pohey...no peanuts for me please. I always leave a heap of peanuts behind in my plate. Some friends take it but usually its wasted. __________________ a'mar kono chinta nei

May 22nd, 2007, 20:22	#8
dhari Maha Bhari Member Join Date: Apr 2007 Location: Gurgaon Posts: 49	i just made it today .. and had it .. wonderful to eat .. the problem of living in south india .. is you find it very difficult to get it ..

May 22nd, 2007, 21:21	#11
barodian Senior Member Join Date: Mar 2007 Location: California Posts: 167	Timbotron was referring to bataka poha (potatoe puff rice) which is called in Gujarati and Chewdo is different. Chewdo is in snack category and does not need to be warmed up or anything. But bataka poha needs to be hot when you eat it and does not have shelf life like chewdo. Next time you make bataka poha try adding small sevs on top! It tastes pretty darn good...

May 22nd, 2007, 21:25	#12
PRIYA Discombobulated Elsewherean! Join Date: Mar 2005 Location: nether regions Posts: 1,112	Chirwa/Chewda - and does anyone have a recipe for this? __________________ Happiness is for those who cry, those who hurt, those who have searched and those who have tried. For only they can appreciate the importance of people who have touched their lives. (Anon.)

May 22nd, 2007, 21:37	#13
amyl 21st Century Freak Join Date: Feb 2005 Location: Singapura.......in Babenhausen, DE for a while Posts: 1,850	Priya....here is a recipe for the Chiwda by some fellow Marati female.

May 22nd, 2007, 21:38	#14
amyl 21st Century Freak Join Date: Feb 2005 Location: Singapura.......in Babenhausen, DE for a while Posts: 1,850	but am not sure if you will get exactly that "poha" need for chiwda at your place. Yes quite possible to get but still I have doubts.

May 22nd, 2007, 22:10	#15
PRIYA Discombobulated Elsewherean! Join Date: Mar 2005 Location: nether regions Posts: 1,112	I have the thin poha.........I can only try. Thanks a million for that link Amyl - just keep your fingers crossed that I have all the ingredients

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