Poha (flattened rice) is not only rich in iron, it also easy and quick to make! So, you can toss up batata poha any time, for breakfast or as a snack. Potatoes add volume to this recipe, while also boosting energy levels and the onions and traditional seasoning help enhance the flavour. Serve with lemon wedges or top with lemon juice before serving, because vitamin C is essential for the absorption of iron.
- 2 cups thick flattened rice (poha)
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 6 to 8 curry leaves
- 3 to 4 green chillies
- 1/2 cup chopped onions
- 1/2 cup peeled and cubed potatoes
- 1/4 tsp turmeric powder
- 1 tsp sugar (optional)
- 2 tsp oil
- salt to taste
For The Garnish
- 2 tbsp chopped coriander
- 4 lemon wedges
- Place the poha in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water and keep aside.
- Heat oil in a non-stick pan and add the mustard seeds and cumin seeds.
- When the seeds crackle, add curry leaves and green chillies and stir for a minute.
- Add the onions and sauté till the onions turn golden brown.
- Add the potato, turmeric powder, salt and a little water. Cover and heat on medium flame till the potatoes are cooked.
- Serve hot garnished with the coriander and lemon wedges.
Tip: If the poha gets too dry, sprinkle a tablespoon of milk, mix well and serve immediately.