Aalepak Pohe, The name itself brings back so many memories! I studied in Belgaum, where this happens to be a popular street food. After our rural postings, we would ask the driver to take us to one of the local stalls where this delicacy was served! We had so many great conversations and made wonderful memories that still linger over a plate of aalepak pohe and a cup of hot chai. I missed having these pohe once I moved out of Belgaum. Luckily one of my friends, Swati, was kind enough to ask her mother in law for this recipe! The first time she made them for me, I was in seventh heaven! This has been a breakfast favorite in my house ever since. It is easy to make and healthy as well.
What you will need:
| Ingredients | Quantity |
|---|---|
| Black Salt | 2 tablespoons |
| Cilantro | 100 grams |
| Coconut | 1/2 cup |
| Ginger | 20 grams |
| Green Chili | 5 grams |
| Lime Juice | 75 ml |
| Roasted Chana Dal | 75 grams |
| Roasted Peanuts | 1/4 cup |
| Thin Poha | 200 grams |
Prep Time: 15 minutes
Cook time: 0 minutes
Servings: 5
How to make it:
- Add the ginger, roasted chana dal, 3/4 of the coriander/cilantro, green chilies and half the lemon juice into a mixer, black salt and pulse to form a thick coarse paste. Make small balls (ladoos) of this paste and set aside.
- To the thin poha, add roasted peanuts, remaining lemon juice, fresh coconut and the remaining 1/4 chopped cilantro. Mix everything well. You do not have to add any extra water to the poha. The lemon juice and coconut will make it moist. If you like raw onions, you can add about 1/4 cup to this as well. I personally prefer not to. You can also add pomegranate to this recipe for the extra crunch.
- Break a few masala ladoos and mix well. Add a few ladoos on top while serving.
Right way to serve aalepak pohe - Enjoy with a cup of hot dhaba style tea!
- Since no water is added to this recipe, you can make the masala paste ahead of time and refrigerate. Use it as needed to make a fresh batch of poha.