Gujarati style poha

Ingredients

2 mugs poha (straightened rice)

2 tbsp. vegetable oil (or canola or sunflower cooking oil)

1 tsp. mustard seeds

5 to 6 curry takes off

Discretionary: 2 green chilies (opening the long way)

1 medium onion (cleaved fine)

1 substantial potato (or 2 medium, quartered and cut thin)

A modest bunch of unsalted peanuts (skins expelled)

A squeeze of turmeric

1/2 a lime (squeezed)

Salt to taste

Enhancement: cleaved coriander

Method

Utilize thick or medium thick assortment of poha accessible in advertise. The thin form of poha is utilized as a part of poha chiwda and does not cook well in aloo poha formula.

I have included turmeric powder into the doused poha. That way we get it equally blended with poha. Additionally when you include turmeric powder in poha it may look pale. Be that as it may, don't include excessively of haldi. Poha will get its real yellow shading once cooked.

The measure of oil is totally important in poha. Try not to lessen the oil so as to make it solid. It won't taste great. A little liberal measure of oil is essential for top notch poha formula.

While cooking the onions don't overcook them. Give them a chance to sweat a little and that is it. The crunchy nibble of onions taste incredible in poha.

I have fricasseed the peanuts in oil first and afterward utilized them later. On the off chance that you need to utilize crude peanuts then you can straightforwardly include them subsequent to including green chilies and saute them alongside potato and onion. That way they will cook legitimately.

The flavoring is imperative in poha. I have included salt alongside poha first and after that in onion and potato blend. Along these lines salt is legitimately blended with poha.

Poha must be served quickly in the wake of cooking. In the event that you keep it for longer time it may get dry. Simply include a tablespoon of drain and blend it. That may give enough dampness to poha and improve it.

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