Kanda Poha ( Mumbai Roadside Recipes ) Video by Tarla Dalal

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Maharashtrians would feel lost without poha! beaten rice flakes tossed with the traditional tempering of mustard seeds, chillies and curry leaves, this is served aesthetically with tiny wedges of lemon. If you are in a rush, you can just grab a readily available parcel of poha and have it later in the comfort of your office.

Recipe Description for Kanda Poha

Preparation Time: 10 mins
Cooking Time: 7 mins
Makes 4 plates
Show me for plates

Ingredients

For Kanda Poha
1/2 cup finely chopped onions
2 cups beaten rice (poha) flakes
2 tbsp oil
1/4 cup raw peanuts
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
4 curry leaves (kadi patta)
2 tsp finely chopped green chillies
a pinch of asafoetida (hing)
1/2 tsp turmeric powder (haldi)
salt to taste

For The Garnish
8 tsp freshly grated coconut
8 tsp nylon sev
8 tsp finely chopped coriander (dhania)

For Serving With The Kanda Poha
4 lemon wedges

Method

For kanda poha

To make the {span class="bold1"}kanda poha{/span}, clean and wash the rice flakes in a sieve in enough water and keep aside.
Heat the oil in a deep non-sick pan, add the peanuts and sauté on a medium flame for 2 minutes.
Add the mustard seeds, cumin seeds, curry leaves, green chillies, asafoetida and onions and sauté on a medium flame for 1 to 2 minutes.
Add the turmeric powder, rice flakes and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Place equal portions of poha on 4 plates, garnish each plate with 2 tsp of coconut, 1 tsp of sev and 1 tsp of coriander evenly over it.
Serve the {span class="bold1"}kanda poha{/span} immediately with lemon wedges.

See step by step images of Kanda Poha Recipe

RECIPE SOURCE : Mumbai's Roadside Snacks