Thick Flattened Rice |
We get 2 different types of poha thick(Jad-जाड) and thin(Patal-पातळ). For dahi pohe we need thick variety.
Ingredients
Jad Pohe - 1 Cup
Curd - ½ Cup
Milk - 2-3 tbsp as needed
Bharali Mirachi |
Curry leaves - 3-4
Bharali mirachi - 1-2 (this is specially stuffed and dried chilli, you can use regular green chilli if you don’t have this)
Salt to taste
Coarsely ground peanut powder (I learned this trick - adding peanut powder from one of my friend)
Fresh coriander to garnish
Recipe
1. Soak poha in water for just a couple of minutes and immediately drain the water from it.
2. Now add salt, peanut powder (if using) and mix it really well
3. Prepare tadaka with ghee, add jeera when ghee is hot enough. Once jeera starts crackling add chillies, curry leaves to it.
4. Now add the tadaka to poha mixture. Let it cool and then add curd and start mixing everything. Add little milk to adjust the consistency. Garnish with cilantro and dahi pohe are ready to serve.
Note
I also use tsp of metkut powder (special maharashtrian mixture, made up of different dals, wheat, rice and spices). It gives really nice flavour and aroma to poha
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