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Kanda Poha

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Thick pressed rice cooked with onions

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 6-10 minutes

Cooking time : 16-20 minutes

Servings : 4

Kanda Poha

Main Ingredients

Onions, Pressed rice (poha)

Cuisine

Maharashtrian

Course

Snack

Level Of Cooking

Easy

Ingredients

  • Onions chopped
    4 medium
  • Pressed rice (poha) thick
    3 1/2 cups
  • Oil
    4 tablespoons
  • Raw peanuts
    1/4 cup
  • Green chillies chopped
    3
  • Cumin seeds
    1 teaspoon
  • Mustard seeds
    1 teaspoon
  • Asafoetida
    a pinch
  • Curry leaves
    6-7
  • Turmeric powder
    1/2 teaspoon
  • Salt
    to taste
  • Sugar
    1/2 teaspoon
  • Lemon
    1
  • Fresh coriander leaves chopped
    2 tablespoons
  • Scraped coconut
    2 tablespoons

Method

Step 1


Place poha in a colander and pour water over to moisten it. Heat oil in a non-stick pan, add peanuts and sauté on medium heat. Chop onions and green chillies. Once peanuts are crisp and lightly browned, drain and place on absorbent paper.

Step 2


Add cumin seeds and mustard seeds to the oil remaining in the pan. When the seeds splutter, add asafoetida, curry leaves and onions and sauté till lightly browned. Add turmeric powder and green chillies and stir for ½ minute. Add poha, salt and sugar and mix well.

Step 3


Squeeze the juice of a lemon and mix. Add peanuts and mix well. Garnish with coriander leaves and scraped coconut and serve hot.

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