Name: Chirer Polao (Bengali-style Poha) recipe by Trisha Rudra at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 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

ABOUT Chirer Polao (Bengali-style Poha) RECIPE

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!

Ingredients Serving: 4

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

Instructions

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.

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