I like preparing premix to use for later. This one I prepared to carry with me on my trip. Please don’t judge me, I am vegetarian plus gluten insolence. Many hotels do serve breakfast but except for fruits and cheese, I don’t eat most of the stuff because either they have gluten, non-veg or too sugary. If I can not find the food I can eat for meal, I can use this premix to prepare light meal in just few minutes. I only need a bowl, water and microwave. I started carrying some food with me as I had hard time on one of my trip. You many have seen my recipe for oats bhakhari (flat bread) which I took with me in last trip to South America and it lasted more than 2 weeks.
This is not just for travelling, you can prepare this if you have busy schedule, sending your older kids to university/college so they can prepare this in their dorm room.
This dish is made with thick poha (pressed rice). It can be eaten for breakfast, snack or light meal.
Preparation Time: 5 minutes
Cooking Time: 5-7 minutes
Thick poha/pressed rice – 2 cups
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Dry curry leaves – 8 to 10
Dry red chili – 2 to 3
Peanuts – 2 tbsp
Turmeric powder – 1/2 tsp
Salt to taste
Aamchur or citric acid or sumac powder
Oil for cooking
1. Heat a pan with 2 tbsp oil. Add mustard seeds, cumin seeds. When seeds starts to splutter, add dry curry leaves and dry chilies and saute for 30 seconds. Then add peanuts and saute for a minute until slightly brown. Then add turmeric powder and poha. Also add salt and sugar (optional). Mix well and cook for 1-2 minutes. Turn off the heat and then add aamchur or citric acid (very little, it goes a long way). I had sumac at home so I added little sumac powder to add the sourness (You can skip this and add fresh lemon juice when you make poha to eat). This premix is ready. Store this in clean dry container and use it when needed/
2. When you want to prepare poha, take poha premix in a bowl, add water so poha gets soaked water. Let it sit for 15-20 minutes. Then microwave it for 2 minutes. Poha is ready to eat. If you want to make batata (aloo) poha, then cook chopped aloo in a pan with little oil, then add slightly soften (soaked in water) poha mix and mix well. Adjust the salt if needed. I personally love sweet and sour taste in it but you can skip sugar while making premix.
Please do leave a comment or let me know if you have any questions.
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