Kanda Poha Thick pressed rice cooked with onions This recipe is from FoodFood TV channel By Sanjeev Kapoor 07 Mar 2016 in Recipes Course New Update Main Ingredients Onions, Pressed rice (poha) Cuisine Maharashtrian Course Snacks and Starters Prep Time 6-10 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Kanda Poha 4 medium Onions chopped 3 1/2 cups Pressed rice (poha) thick 4 tablespoons Oil 1/4 cup Raw peanuts 3 Green chillies chopped 1 teaspoon Cumin seeds 1 teaspoon Mustard seeds a pinch Asafoetida 6-7 Curry leaves 1/2 teaspoon Turmeric powder to taste Salt 1/2 teaspoon Sugar 1 Lemon 2 tablespoons Fresh coriander leaves chopped 2 tablespoons Scraped coconut Method 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. 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. Squeeze the juice of a lemon and mix. Add peanuts and mix well. Garnish with coriander leaves and scraped coconut and serve hot. Nutrition Info Calories 2371 Carbohydrates 376 Protein 33.2 Fat 81.8 #Asafoetida #Cumin seeds #Curry leaves #Fresh coriander leaves #Green chillies #Lemon #Mustard seeds #Oil #Onions #Pressed rice (poha) #Raw peanuts #Salt #Scraped coconut #Sugar #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article