Preparing breakfast during chaotic morning hours can often feel overwhelming, especially when rushing off to work or school. People generally love eating poha because it is considered a light meal with very little oil. However, if you lack the time to cook fresh breakfast every single day, you can easily adopt this clever method. You can prepare and store a batch of dry poha all at once that stays fresh for a week or even months without spoiling. This versatile dish can be enjoyed dry or wet depending on your preference. Trying out this delicious and poha recipe at home is remarkably straightforward and hassle-free.
Ingredients Needed For Making Dry Poha
Before jumping into the preparation steps, gather all the required ingredients. You will need 4 bowls of thin poha, 5 to 6 green chillies, 15 to 20 curry leaves, salt according to taste, 1 spoon of mustard seeds, 1 large spoon of turmeric powder, 2 to 3 spoons of oil, along with peanuts and dry fruits of your choice. Combining these ingredients creates a fantastic breakfast option that appeals to everyone in the household.
The Process Of Tempering In A Kadhai
To begin making the poha fry, place a kadhai on the stove and heat some oil in it. Once the oil gets hot, fry the peanuts first and take them out. If you wish to add cashews and almonds, fry them lightly until golden and set them aside as well. Next, add a full spoon of mustard seeds into the remaining oil. Toss in the chopped green chillies and curry leaves as well. Once the chillies are properly roasted, sprinkle turmeric powder and mix everything thoroughly.
Roasting The Poha Until Crispy
Now, add the poha into the kadhai and mix it well with the rest of the ingredients. Remember to roast the poha on a low flame while stirring continuously so that it turns wonderfully crispy. Once the texture gets crisp, mix in the salt along with the previously fried peanuts, cashews, and almonds. Your dry poha fry is now ready to be enjoyed alongside a warm cup of tea.
Travel Friendly And The Trick To Make Wet Poha
You can easily pack this prepared poha for long journeys since poha made using this technique stays good for months. It makes for an instant breakfast solution whenever you are in a rush. Furthermore, you can transform this dry mixture into a wet poha whenever you desire. Just ensure you do not mix peanuts and dry fruits directly into the main batch while storing; keep them separately in a jar. Whenever you want to eat wet poha, take some of the dry mix, sprinkle warm water over it to moisten it slightly, and seal it inside an airtight container for 5 minutes. Toss and mix it well 2 to 3 times, and your flavorful instant poha is ready to serve. Top it with crunchy namkeen, roasted peanuts, dry fruits, and a squeeze of lemon juice to enjoy a dish that beats restaurant quality.
