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| Main ingredients | Thin pressed rice (pohe), Oil, Mustard seeds, Asafoetida, Green chillies, Turmeric powder, Onion, Methkut, Salt, Sugar, Lemon juice, Fresh coriander leaves, Scraped fresh coconut, Curd chillies |
| Cuisine | Maharashtrian |
| Course | Snack |
| Prep time | 30-35 minutes |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 3 cups pressed rice (poha)
- 3 tablespoons oil
- 1 teaspoon mustard seeds
- ¼ teaspoon asafoetida (hing)
- 2 green chillies, finely chopped
- ½ teaspoon turmeric powder
- 1 medium onion, finely chopped
- 1 teaspoon methkut
- Salt to taste
- 1 teaspoon sugar
- 2 teaspoons lemon juice
- 2 tablespoons chopped fresh coriander leaves
- ¼ cup scraped fresh coconut
- 2 fried curd chillies
- Fresh coriander sprig for garnish
Method
- Heat oil in a small pan, add mustard seeds and let them splutter. Add asafoetida and mix well. Add green chillies and turmeric powder, mix and saute for 1 minute.
- Take pressed rice in a large parat. Pour the prepared tempering over it. Add onion, methkut, salt, sugar, lemon juice, coriander leaves and scraped coconut and mix till well combined. Cover and set aside for 25-30 minutes.
- Crush fried curd chillies and add to the prepared mixture and mix well.
- Transfer into a serving bowl. Serve garnished with corianders sprig.
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