Soft & Fluffy Maharashtrian Poha!@desiflavouredanimation скачать в хорошем качестве

Soft & Fluffy Maharashtrian Poha!@desiflavouredanimation

Soft & Fluffy Maharashtrian Poha!@desiflavouredanimation #real #food #lifeisbutadream #trend #recipe #cooking #homemade#villagefood ‪@desiflavouredanimation‬ ‪@nishamadhulika‬ ‪@KabitasKitchen‬ ‪@MadhurasRecipeMarathi‬ ‪@chefkoudy‬ ‪@VillageCookingChannel‬ ‪@ChefCatChangAn666‬ ‪@CookingShookingHindi‬ Here is an authentic, step-by-step guide ​🛒 Ingredients ​Poha: 2 cups Thick variety (Jada Poha) ​Vegetables: 2 medium onions (finely chopped), 1 small potato (diced tiny), 2-3 green chilies (slit/chopped) ​The Crunch: ¼ cup raw peanuts ​Tempering (Tadka): 2 tbsp oil, 1 tsp mustard seeds, ½ tsp cumin seeds, 1 pinch hing (asafoetida), 8-10 curry leaves ​Spices: ½ tsp turmeric powder, salt to taste, 1 tsp sugar (essential for the sweet-tangy balance) ​Garnish: Fresh coriander, 1 tbsp lemon juice, and freshly grated coconut (optional) ​👩‍🍳 Method ​1. Prep the Poha (The Most Important Part) ​Place the poha in a colander. Rinse it under running water for 30–45 seconds until all grains are wet. Do not soak it in a bowl of water, or it will become mushy. Let it rest in the colander for 10 minutes. ​Tip: Sprinkle the salt, sugar, and turmeric directly onto the wet poha in the colander and toss gently. This ensures even color and flavor without breaking the grains in the pan. ​2. Fry the Peanuts or Potatoes ​Heat oil in a heavy-bottomed pan or kadai. ​Fry the peanuts until they turn golden-brown and crunchy. Remove and set aside. ​In the same oil, fry the tiny potato cubes until cooked and slightly crisp. Remove and set aside. ​3. The Tempering ​In the remaining oil, add mustard seeds. Once they splutter, add cumin seeds, hing, curry leaves, and green chilies. Add the chopped onions. Sauté until they become translucent and soft (don't brown them). ​4. The Final Mix ​Add the prepared poha to the pan. Add the fried peanuts and potatoes back in. ​Mix everything very gently using a light hand from the bottom up. ​If the poha looks dry, sprinkle a few drops of water over it. ​Steam: Cover the pan with a lid and let it cook on the lowest heat for 2–3 minutes. This "steaming" makes the poha soft and fluffy. ​5. Finishing Touches ​Turn off the heat. Squeeze fresh lemon juice over it and garnish generously with chopped coriander and grated coconut. ​💡 Pro-Tips for "Patal" (Soft) Poha ​Variety Matters: Always buy "Thick" or "Medium" poha. Thin poha is for making Chivda (snack) and will dissolve if you wash it. ​The Sieve Test: After 10 minutes of resting, the poha should be soft enough to mash easily between two fingers but still hold its shape. ​Serving: Serve hot with a side of Shev (crunchy gram flour noodles) and a hot cup of Masala Chai. Keaywords