I had heard about this recipe from a friend cum colleague. It’s a regional dish of “Varanasi”, a city in northern part of country, also known as the spiritual capital of India. It’s one of the simplest recipe’s I have known, which is highly elevated in taste. Fun part is everyone has his/her own version of making “Chura Poha”. I have found diverse recipe’s from different people and online sources . What I have learnt while making this is that the simpler it’s kept, the tastier it is. It tastes best when made with minimal ingredients unlike other Indian dishes which are loaded with n number of ingredients and spices. So here is my version of “Chura Poha”. I welcome all kinds of comments and feedback on this. I also welcome any difference of opinion about my perception of the dish.
Thick Poha(Flattened rice) : 2 cups
Boiled green peas : 1/2 cup
Roasted peanuts : 8-10
Sweet corn : 1 tablespoonful
Chili Ginger Paste : 2 teaspoonful
Mustard seeds : 1 teaspoon
Cumin seeds : 1 teaspoon
Oil : 3 teaspoon
Ghee : 1-2 teaspoon
Lemon Juice : 2 teaspoon
Salt to taste
- Soak poha in a large strainer. Make sure all the poha are wet, and there is no excess water entrapped between them.
- In a non stick pan, heat oil. Add mustard seeds. Once they sputter, add cumin. Now add Green peas, sweet corn, peanuts and chili garlic paste.
- Saute for a minute. Now add soaked poha. Add salt. Mix well. Now reduce the heat to medium low.
- Cover the pan and let the poha cook for 3-4 mins. Keep stirring in between to make sure that poha on bottom do not become excessively dry. Sprinkle some water, if you find the poha getting dry instead of soft.
- Switch off the gas. Add ghee, lemon juice and sugar and mix well immediately.
- Add some finely chopped cilantro, mix well and serve hot with tea.