poha

Poha/Avalakki/Bajil recipe

This is one of my all-time favorite snacks. I had written it down from mum many times but have always misplaced the scrap of paper I wrote it on. This time I decided to post the recipe as I can always refer to this post online while others can get access to the recipe as well.

Poha is flattened rice. It is manufactured by rolling husked rice which has been previously parboiled. This flattened rice is then dried and sold as poha.  The clearance of the roller determines whether the poha is thick, medium or thin. Although this is prepared in Karnataka as well, this recipe may well have a Maharashtrian influence as we lived in Mumbai for a long time. Poha is called Avalakki in Kannada and Bajil in Tulu. In Maharashtra, there are two variants of the dish -one using potatoes and the other using onion. We have always used both of them together.

For this recipe, we  use the thicker poha as using the thinner variety causes it to clump up when wet. I think this served 4-5 of us.

Poha or avalakki is a light snack, so it can’t really replace a meal or be used as trail food. Usually prepared for breakfast or as a tea time snack,  Here is the recipe.

Recipe:

Ingredients:

  • 2 peeled potatoes cubed
  • 2 onions chopped
  • 5 “as much as you can grab from the bin” handful’s of poha (My mums measurement)
  • Chopped green chillies to taste
  • Roasted groundnuts [ If you prepare this regularly, you can roast and store groundnuts to save time]
  • Chopped coriander leaves
  • A few curry leaves if available (Not mandatory)
  • Turmeric
  • Oil for frying
  • Salt to taste
  • Sugar to taste (optional)
  • A lime or lemon

Directions:

 

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Get all your ingredients (except the lemon and groundnuts) together and chop them up separately keeping them ready to use.

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Cover the poha with water and gently run your fingers like a comb through it to clean it. Drain the water either using a colander or by holding a plate against the vessel while tipping it over the sink.

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If the groundnuts have not been roasted, roast them in a pan at this point. My mum has fried them as they cook faster, but I prefer not to. Keep them aside like the rest of the processed ingredients.

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In a little oil, add the chopped items (except the coriander leaves and lime). Also add turmeric and stir fry till the potatoes are cooked. You can choose to add salt at this point or can add it later.

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Once the potatoes are cooked, add the groundnuts and the coriander leaves and mix well.

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Now add the poha and salt, (if you didn’t add salt before) and mix well. Check if the salt is ok.

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Stir till the poha warms up, then sprinkle sugar if you have a sweet tooth (I don’t). Turn off the flame and squeeze some lime and stir well one last time.

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The poha is now ready to be served

Notes:

Mum also used to make a white poha (without turmeric) which used to be garnished with sugar and grated coconut

Poha/Avalakki/Bajil recipe
 
Prep time
Cook time
Total time
 
Poha or Avalakki or Bajil is a light tea time snack eaten mostly in western and south India
Author:
Cuisine: Indian
Serves: 4-5
Ingredients
  • 2 peeled potatoes cubed
  • 2 onions chopped
  • 5 “as much as you can grab from the bin” handful’s of poha (My mums measurement)
  • Chopped green chillies to taste
  • Roasted groundnuts [ If you prepare this regularly, you can roast and store groundnuts to save time]
  • Chopped coriander leaves
  • A few curry leaves if available (Not mandatory)
  • Turmeric
  • Oil for frying
  • Salt to taste
  • Sugar to taste (optional)
  • A lime or lemon
Instructions
  1. Get all your ingredients (except the lemon and groundnuts) together and chop them up separately keeping them ready to use.
  2. Cover the poha with water and gently run your fingers like a comb through it to clean it. Drain the water either using a colander or by holding a plate against the vessel while tipping it over the sink.
  3. If the groundnuts have not been roasted, roast them in a pan at this point. My mum has fried them as they cook faster, but I prefer not to. Keep them aside like the rest of the processed ingredients.
  4. In a little oil, add the chopped items (except the coriander leaves and lime). Also add turmeric and stir fry till the potatoes are cooked. You can choose to add salt at this point or can add it later.
  5. Once the potatoes are cooked, add the groundnuts and the coriander leaves and mix well.
  6. Now add the poha and salt, (if you didn’t add salt before) and mix well. Check if the salt is ok.
  7. Poha can also be made without turmeric and garnished with sugar and grated coconut
Notes
Mum also used to make a white poha (without turmeric) which used to be garnished with sugar and grated coconut
Nutrition Information
Serving size: 4 - 5

 

 Credits:

| Mrs. Manorama Soans|Mrs. Dawn Soans|

 

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