Peas and beaten rice snack- A specialty from Banaras and Bihar
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 4 person
- 2 cup Poha / Pressed Rice
- 2 cup Green Peas / Hari Matar fresh
- 2 tbsp Green Chillies / Hari Mirch chopped finely
- 2 tsp Ginger / Adrak chopped
- 3/4 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
- 3/4 tsp Pepper Powder / Kali Mirch
- 1 tsp Garam Masala Powder
- to taste Salt / Namak
- 2 tsp Sugar / Chini
Tempering /tadka/ waghar
- 3 tbsp Clarified Butter / Desi Ghee
- 1/4 tsp Asafoetida / Hing powder
- 1.5 tsp Cumin Seeds / Sabut Jeera
- 2 tbsp Cashew Nuts / Kaju
- 1.5 tbsp Raisins / Kishmish
Take poha in a strainer and wash it with running water and then keep aside for 10 minutes.
Heat ghee in a pan and add cashew nuts and stir fry till they become golden in colour.
Now drain the cashew and add in the soaked poha.
Add cumin seeds in the pan and when seeds start to crackle add asafoetida, chopped green chilies and raisins.
When cumin become golden in color then add the fresh green peas ,salt and a cup of water.
Cover the pan with a lid and simmer till peas become soft.
If there is any water left in the peas then cook on high heat to evaporate the water.
Now add pepper powder and garam masala in the peas and mix.
Add the soaked poha ,sugar and mix well.
Do sprinkle some water if the poha feels too dry.
Add fresh coriander and lemon juice and mix well with a fork to fluff the poha.
Serve hot with a cup of hot ginger tea.
- Addition of turmeric is optional.
- Addition of cashew and raisins depends on your choice.
- Curry leaves ,potato, chili powder and mustard seeds are not used in this Banarasi style poha.
- Instead of lemon juice you can also use mango powder ,but I prefer adding lemon juice