Kanda Poha

INGREDIENTS

1 Cup Pressed/Flattened (Poha) rice
3 Tbsp Oil
½ Tsp Mustard seeds
½ Tsp Cumin seeds
2 Nos Dry Red Chilli whole
1 No. Onion, chopped
2 Nos Green chilli, chopped
10-12 Nos Curry Leaves
2 Tbsp Roasted Peanuts
To taste Salt
½ Tsp Turmeric Powder
¼ Tsp Sugar
2 Tbsp Coriander, chopped
1 Tbsp Lemon Juice

INSTRUCTIONS

Soak pressed rice in a strainer until rice is soft but intact and separate. Gently squeeze extra water and keep in a strainer.
Heat oil in a wok and add mustard seeds, cumin and red chilli whole. When they crackle add onions, green chilli and sauté till onions are soft.
Add curry leaves, roasted peanuts, salt, sugar and turmeric powder. Stir cook for a minute and add soaked press (poha) rice and mix well to combine all items. Cover and steam cook for 2 minutes.
Open and add chopped coriander and finish with lemon juice. Mix again gently and serve hot.

Preferred recipes by Chef Rakesh Sethi.

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