Directions
Ingredients
- Poha (thick) – 1 cup
- Water – as required
- Salt – a generous pinch
- Lemon juice – 2tbsp
For Masala
- Oil – 1tbsp
- Peanut (skinless) – handful
- Oil – 4tbsp
- Heeng – a generous pinch
- Mustard seeds – 2tsp
- Cumin seeds – 1tsp
- Curry leaves – a sprig
- Onion chopped – ½ cup
- Green chilli chopped – 1 no
- Potato (boiled & diced) – ½ cup
- Turmeric – ½ tsp
- Sugar – 1tsp
- Coriander chopped – handful
For garnish
- Grated coconut – handful
- Sev (thin) – handful
- Coriander sprigs
- Lemon wedge
Extra shots (leftover recipe
Poha Pakore (using leftover poha)
- Besan – ½ cup
- Salt – to taste
- Chilli powder – ½ tsp
- Turmeric – ½ tsp
- Cumin powder – ½ tsp
- Ginger chop – 2tsp
- Green chilli chop – 2tsp
- Ajwain – ½ tsp
- Water – ½ cup
- Leftover poha – ½ cup
- Oil – for deep frying
Steps
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1
Done
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Place the poha in a colander and pour some cold water on top of it to wet it completely. |
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2
Done
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Let the water drain and at no point it should soak the poha. Add salt, sugar and lemon juice, mix lightly and leaves aside for 5 mins. |
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3
Done
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Heat oil in a pan and add asafoetida, add in the peanuts and lightly saute them till light brown. Add in mustard seeds and cumin. Once they splutter add curry leaves, chillies and onions. Saute the onions for 2-3 mins, add potatoes and toss them together. |
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4
Done
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Sprinkle turmeric, sugar and give a quick stir. Add the drained poha along with some salt. Gently toss the poha to mix it properly. Add a sprinkle of water if the poha is very dry. |
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5
Done
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Cook for 3mins and remove to a serving bowl. Garnish with grated coconut, thin sev, coriander sprigs and lemon wedge. |
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6
Done
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Kunals tips & tricksDo not soak the poha, just wash it. |
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7
Done
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Extra shots - Make Poha Pakora using Leftover Poha.To make pakore using leftover kande pohe mix all the ingredients mentioned in the list above to make a thick batter. Heat oil in a deep vessel and using your fingers drop small balls of the batter in hot oil. Deep fry them till golden brown from the outside. Remove and serve them hot with chutney. |
