Poha is one of the favorite breakfast recipe for many and its famous all over India. Poha are prepare in many different ways by adding different ingredients to it. Plus point of making poha is, there is no pre-preparation just plan it and have it. We earlier have shown you Kandha Poha recipe [Onion Poha], here is one more, the Methi Matar Poha aka the Maharashtra Poha recipe.
Methi Matar Poha
The Methi Matar Onion Poha is very tasty and get digested very fast. So today i’m going prepare Methi Matar Onion Poha very yummy. It’s one of the best Methi recipe.
Ingredients to prepare Methi Matar Onion Poha Recipe
Poha – 1 cup
Onion – 1 large(finely chopped)
Mutter – 1/2 cup
Methi leaves – 1/4 cup
Green chills – 2/3
Curry leaves – 1 stem
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Hing – 1 tsp
Turmeric powder – 1 tsp
Dhaniya Powder – 1 tsp
sugar – 1 1/2 tbsp
Lemon Juice – 1 1/2 tbsp
Ground Fennel powder- 1 tsp
Oil – 2 tbsp
Salt to taste
coriander leaves – 2 tbsp
Method to prepare Methi Mutter Poha
Firstly make sure that the poha are clean, without any germs.
In a strainer take 1 cup poha and wash it in a running water properly.
After the poha become free from each other add sugar, salt and lemon juice and mix them well and let them rest.
Heat a pan and add 2 tbsp oil to it.
When the oil is heated start the tempering – add mustard seeds let it sputter, then add cumin seeds and Hing.
Now add green chills, curry leaves and Methi leaves in the oil.
Then add matar and immediately close the lid, if not they will sputter.
Now add finely chopped onion and cook till they are slightly brown.
Now start seasoning by adding turmeric powder, dhaniya powder and fennel powder.
Add salt as per the onion mixture only, salt to the poha is already add.
Add the soaked poha to the onion mixture and mix them properly.
Mix poha at a low flame to avoid sticking to the pan.
Now garnish with coriander leaves and serve it hot.
Eat hot, the Methi Matar Poha by adding sev to it. Do let us know how much you liked the recipe.
This post was last modified on April 8, 2020 9:44 AM