How To Make Chirer Polao (Bengali-style Poha)
Chirer Polao is a variation of the ever-so-popular western breakfast, Poha. Chira/Chire meaning flattened rice is cooked Pulao style, with some potatoes and boiled peanuts, and makes for a very filling breakfast. This is also a popular lunch-box recipe around the Eastern states of India :) This is my version, adapted from my Nani's recipe!
- Prep Time10mins
- Cook Time20mins
Ingredients to make Chirer Polao (Bengali-style Poha)
- Chire/Poha/Flattened Rice – 2 cups (about 300 gms)
- Onions – 3, chopped
- Potatoes – 1 large, or 2 small, boiled, peeled, diced into small pieces
- Tomatoes – 1 large, chopped fine
- Peanuts – 1 cup, boiled
- Cumin seeds – 1/2 tsp
- Coriander – chopped, for garnish
- Green chilies – 3, chopped
- Salt – to taste
- Sugar – 1 tsp
- Lemon – for garnish
- Mustard oil – 2 tbsp
- Ghee – 1 tsp
Steps to make Chirer Polao (Bengali-style Poha)
- Wash and keep the flattened rice aside to drain.
- Heat a kadhai/deep-bottomed vessel and add the Mustard Oil.
- When hot, add the cumin seeds and let them crackle.
- Now add the chopped onions, and fry lightly until translucent, and then add the boiled potatoes, peanuts and a little salt.
- Stir fry for a couple of minutes, until well combined. Now add the sugar, tomatoes, and the washed chire.
- Season with remaining salt, and ghee and toss well on a medium flame until you see the chire softening and changing colour to a pale golden (which means it’s cooked)
- Garnish with remaining coriander, a sprinkle of lemon juice, and serve hot.