New Update
| Main ingredients | Pressed rice (poha), Cumin seeds, Fennel seeds, Raw peanuts, Cashewnuts, Raisins, Onion, Cauliflower, Carrot, Potato, Sugar, Turmeric powder, Ghee, Fresh coriander leaves |
| Cuisine | West Bengal |
| Course | Snack |
| Prep time | 25-30 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups pressed rice (poha)
- 2-3 tablespoons oil
- 1 teaspoon cumin seeds
- ¾ teaspoon fennel seeds
- 2 tablespoons raw peanuts
- 4-5 cashewnuts, halved
- 2 tablespoons raisins
- 1 medium onion, sliced
- 6-8 small cauliflower florets
- 1 medium carrot, peeled and cut into small cubes
- 1 medium potato, peeled and cut into small cubes
- Salt to taste
- 1 teaspoon sugar
- ½ teaspoon turmeric powder
- 1 tablespoon ghee
- 2 tablespoons chopped fresh coriander leaves
- Fresh coriander sprig for garnish
Method
- Take pressed rice in a strainer and wash thoroughly. Set aside for 10-15 minutes.
- Heat oil in a non-stick kadai, add cumin seeds and once their colour changes, add fennel seeds and mix well.
- Add peanuts, mix and sauté for 2 minutes. Add cashewnuts and raisins, mix and sauté for 2 minutes.
- Add onion, mix and sauté till translucent. Add cauliflower, carrot and potato, mix well, cover and cook for 4-5 minutes on medium heat.
- Add salt, sugar and turmeric powder and mix well.
- Add poha and mix well. Sprinkle 2-3 tablespoons water, cover and cook for 5-6 minutes.
- Add ghee and coriander leaves and mix well.
- Transfer into a serving plate, garnish with coriander sprig and serve hot.
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