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Kanda Pohe ( Mumbai Roadside Recipes )

  • 4servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, C
MineralsNatrium, Fluorine, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups beaten rice flakes (jhada poha)

  2. 1 tbsp oil

  3. 1/2 tsp mustard seeds ( rai / sarson)

  4. 8 to 10 curry leaves (kadi patta)

  5. 1 tsp finely chopped green chillies

  6. a pinch of asafoetida (hing)

  7. 1/2 cup chopped onions

  8. 1/2 tsp turmeric powder (haldi)

  9. salt to taste

  10. For The Garnish

  11. 4 tsp finely chopped coriander (dhania)

  12. 8 tsp freshly grated coconut

  13. 4 tsp nylon sev

  14. For Serving

  15. 4 lemon wedges

Instructions Jump to Ingredients ↑

  1. Clean, wash and soak the rice flakes in enough water for atleast 10 to 15 minutes. Drain the excess water and keep aside.

  2. Heat the oil in a kadhai and add the mustard seeds.

  3. When the seeds crackle, add the curry leaves, green chillies, asafoetida and onions, mix well and sauté on a medium flame for 3 to 4 minutes or till the onions turn translucent.

  4. Add the turmeric powder, rice flakes and salt, mix well and cook on a slow flame for another 2 minutes, stirring gently once in between.

  5. Place equal portions of poha on 4 plates, garnish each plate with 1 tsp of coriander and 2 tsp of coconut and serve immediately with lemon wedges.

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