Aloo Poha makes for a wholesome and delicious Breakfast recipe to accompany your morning cup of tea, juice or shake. This recipe of Gujarati Aloo Poha has a beautiful medley of savory, tangy, mild spicy and sweet flavors that you can cook in a blink of an eye.
One peculiar thing about this Gujarati Poha is that it uses chopped green chilli instead of red chilli powder alongwith a hint of sugar and is served with a generous sqeeze of lime juice, freshly chopped coriander and sev/farsaan. This version is so popular that it is ofen served in Canteens and Street stalls and people love relishing it with tea and Khatti Chutney.
This is a No Onion Garlic Recipe, hence the moistness that usually comes from onions in a regular poha dish, here it comes from boiled potatoes. Some people prefer cooking diced potatoes and then adding it to poha, but keeping things simple we are making this dish with pre boiled potatoes. This speeds up the process as you can boil potatoes a day before and use it next morning to make this wonderful breakfast bowl.
Poha is an all time favorite dish of many as it is easy to cook and makes mornings easier. That is why probably it is the most sought after Breakfast for rushed mornings. Having Poha regularly can also prevents you from Iron deficiency as every 100 gms. of raw poha contains about 25 mg. of Iron.
There are enormous ways to cook Poha like the Banarsi Choora Matar from Uttar Pradesh & Bihar that is especially made in winters with seasonal peas and tomatoes. Indori Poha from Jharkhand is cooked with lots of onion, chilli and peanuts hence it has a wonderful crunch in every bite. One can also make Poha Pulao for Main Course with assorted veggies, ginger, garlic and freshly pounded spices. Besides these savory dishes Poha Kheer or Payasam is a rich and drooling Dessert that one can make instantly with much of preparations. We also share recipe of amazing Farsaan with Poha I.e. Poha Namkeen that makes a crisp and drooling snack for Tea Time.