Kanda Poha
Ingredients
- Jada Poha - 2 cups
- Cooking oil - 2 tbsp
- Mustard seeds / rye (optional) - 1 tsp
- Curry leaves - 5 pinched
- 2 medium onion - chopped fine
- 1 large/2 medium potatoes cubed - boiled or raw
- Tomatoes - 1 small (optional) I add this as I find the Poha too dry otherwise. Handful of roasted peanuts.
- Peel off the skin
- 1/4 tsp - haldi / turmeric powder Juice of 1/2 a lime - optional
- Salt to taste
- Chopped coriander to garnish
Method:
- Wash the Poha under running water in a strainer or sieve for 1 minute and set aside to drain.
- Heat oil and fry potatoes till golden brown.
- Roast peanuts on a tawa and keep aside to cool. Peel the skins.
- Once the potatoes are done, set aside on a plate. Then add mustard seeds, curry leaves, green chillies. 5.
- Once done, add chopped onions. Turn off the flame.
- Drain the Poha well and add to the seasoning in the frying pan. Add haldi powder and mix well. Then light the stove.
- Add salt to taste. Sprinkle water all over the Poha and cover with a lid on a low flame.
- Once done, garnish with coriander leaves and squeeze lemon juice.
- Serve hot.