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- 2 cups.
vegetables (mainly of your choice)- 1 cup.
- 1 (finely chopped).
- 1 med. size (finely chopped).
- 1 inch. in size (finely chopped).
- 1 slice (finely chopped).
- 2 (chopped).
green coriander - 1 bunch (finely chopped) to garnish.
haldi/turmeric powder - 1/2 tea spoon.
coriander powder - 1/2 tea spoon.
Red Chilli powder
- according to your taste.
pepper - optional.
- 1/2 tea spoon (optional).
jerra - 1/2 tea spoon.
bay leaves/tej patta - 4.
salt - as per your taste.
- 1 table spoon (optional).
oil - 2 table spoon.
grated cheese - 2 table spoon for garnish (optional).
How to Make Poha Pulao
Put oil in a pan. When oil becomes warm add saute jeera, tej patta and Red chilly.
Then add garlic, after frying for a few seconds, add onion and then fry it for another couple of secs till it becomes translucent.
Then add finely chopped ginger and green chilly and fry it well.
After that add the vegetable and fry it for few secs.
Then add all the masala except the garam masala (which is to be added at the end).
Fry the vegetable well.
Then add finely chopped tomatoes and saute it.
Till now vegetables will also becomes tender. (Well it's up to you that how much you cook the vegetables because some people likes the semi-cooked vegetables while other likes fully cooked.)
If the Poha is of thick quality then before cooking simply wash it with water.
While if it is of thin type then there is no need of washing.
When vegetables are cooked according to your taste, then add the poha and mix well with the vegetable.
Add Garam Masala. Fry it for 1-2 mins.
If you feel that poha doesnot becomes tender then you can add a very small amount of water or milk in it.
At the end you can also add pure ghee which is optional.
Garnish it with finely chopped green corrinder leaves. You can add Grated cheese also (optional).
Serve hot with Green chutney or tomato sauce.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.