Poha (flattened rice), also called beaten rice or Chiwda is dehusked rice flattened into flat light dry flakes. Poha or rice flakes swell when added to liquid, whether hot or cold. Thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.
Recipe for Powa with Potatoes (Aloo Powa)
2 cups Heera Powa Medium, 1tsp Heera Chana Dal, 1 tsp Heera Urid dal washed, 1/4 tsp mustard seed, 2tsp raw peanuts, 4 tbsp cooking oil, 1 pinch turmeric powder, 1tsp lemon juice, sugar to taste (1/2 tsp), salt to taste, 2 green chillies (chopped), 1 small onion (chopped), 1 big potato, 1 spring curry leaves, few green coriander leaves, finely chopped.
1. Soak powa in water, wash and drain all the water. Keep aside for 5 minutes so powa becomes soft. After a few minutes loosen the powa gently and break lumps with finger.
2. Add salt, sugar, lemon juice, turmeric powder in soadked powa and mix well gently. Put it on one side.
3. Take oil in a pan and heat. Add chana dal, urid dal, mustard seed, peanuts, curry leaves and fry until crackle.
4. Add potatoes (chopped in small cubes), saute for a few minutes, then add chopped onion, chopped chillies in the pan. Cook till they are done.
5. Add the powa and chopped coriander leaves in to the pan and stir. Keep it on slow flame for 5-7 minutes. Let it cook for some time and server warm with tea or coffee.