A quick and simple breakfast in a lot of Indian homes is the potato poha. Poha is the name for beaten rice flakes that can be used to make both sweet and savoury dishes. Its a common sight to see street food vendors serving poha in the mornings in Mumbai.
What you need:
Poha / beaten rice, 3 cups (I might use more coz I eat more!)
Potatoes, 1 (use 2 if they are small)
Roasted peanuts, 1/2 cup
Coriander leaves (chopped), 1/2 cup
Green chillies, 2
Rai / Mustard seeds, 1 teaspoon
Turmeric powder, 1/2 teaspoon
Sesame seeds, 2-3 teaspoons
Oil, 1 tablespoon
Salt and sugar to taste
To make the Poha: Wash the beaten rice in water. You will find that they absorb the water and get soft and fluffy. The idea is to make them soft but not let them lose their shape and go mushy. Set this aside and chop the potatoes into small cubes. Heat the oil in a kadhai / wok and add the mustard seeds when the oil is getting hot. Let these sputter and then tip in your potatoes. Add salt to the potatoes (remember, no one likes unsalted potatoes!). Add the sesame seeds, chopped green chillies and sugar and stir fry these in the oil. Once the potatoes have cooked through, add the turmeric and the roasted peanuts. Fry this mix for a few seconds and then add in the soaked poha. (TIP: If the poha seems a bit dry, you can sprinkle some water over right before adding it to the mix).
Now, stir all of this together thoroughly. I usually add more salt at this stage. The poha should have absorbed all the turmeric-flavoured oil and gone a bright yellow. Turn off the heat and sprinkle lots of coriander to garnish. Serve with a big wedge of lemon.
Variations: Since poha is such a common recipe, it has a lot of variations. Some people like adding onions with potatoes to the poha. Others may add peas. Some like to garnish it with sev (a fried snack made of chick-pea batter). Whatever the recipe, the end-result is simple and yum.