- Bread 7-8 slices
- Onion (optional) 1 (medium)-finely chopped
- Tomato 1-chopped
- Peas 1 / 4 tea cup
- Beaten curds 1 cup
- Rai (sarson) seeds 1 tsp
- Curry Leaves 8-10 (chopped)
- Water in a wide bowl
- Salt as per taste
- Black Pepper Powder as per taste
- Turmeric Powder 1 / 3 tsp
- Ghee/Oil 4-5 tsp
- Heat the kadhai/frying pan and put the oil in it.
When hot, put the rai seeds and curry leaves in it. When
they begin to sputter, add the chopped onion and stir fry till
golden brown. When the onion is half done, add the peas and
sprinkling a little sugar and water in it, cover for 2-3 mins
so that the peas are cooked.
- Meanwhile, cut the brown edges of the bread - Soak the slices
(one by one)in the water for 4-5 seconds each and then drain
out all the water carefully by pressing between both the
- Crumble the dried slice between your fingers and add to the
fried onions in the kadhai.
- Add salt, pepper powder and turmeric powder to the kadhai.
- Turn over the poha lightly in the kadhai and cover on low gas
for 2 mins.
- Add the dahi (curd) to the poha and mix the poha well so that
all the bread pieces are covered with curd. Take care to do
this with a light hand as the poha is fragile.
- Lightly saute for 1-2 mins, take off from the gas and cover
for 2 mins.
- Serve hot, garnished with coriander leaves and served with
Coriander Chutney/Tomato Ketchup.