Kanda Poha Recipe | How to make poha
Try this Kanda Poha Recipe | How to make poha recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- mustard seeds - 1 tsp
- cooking oil - 1 tbsp
- salt - to taste
- poha/flattened rice - 2 cups
- onion - 2 medium sized (finely chopped)
- green chilli - 1 or 2 (finely chopped)
- fennel seeds/saunf - 1 tsp (optional)
- red chilli powder - 1/4 tsp
- turmeric powder/haldi - 1/4 tsp
- curry leaves/kadi patta - 12 to 15
- fresh coriander leaves - 1 tbsp (finely chopped)
- lemon juice - 1 tsp
- peanut/moongfali - 1 tbsp
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 155.032 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Rinse poha in runny water with a strainer and keep aside.In a pan heat 1 tsp oil and fry peanuts till it turns crispy and remove them on a tissue paper and keep aside.In a pan, heat 1 tbsp oil and add mustard seeds. When mustard seeds start crackling, then add fennel seeds/saunf (optional) and turn the flame to low.Add finely chopped onion and green chili to the pan and mix well.Add curry leaves to onions and mix.When onions become soft and translucent, add red chili powder, turmeric powder, pinch of salt and mix.After a minute or two, add drained poha and lightly mix poha with onion.Sauté poha for 1 minute on low flame. Add finely chopped fresh coriander leaves, 1 tsp lemon juice and roasted peanuts and cut and fold.Serve hot.
