Kanda Poha
A quick and easy breakfast made with onions, peanuts and flattened rice. Serve with chutney, pickle, yoghurt.
Equipment
- Pan
- Knives and Cutting Board
Ingredients
- 3 Cups Medium Poha
- 2 Medium-Sized Onions; finely chopped
- ⅓ Cup Raw Peanuts
- 1 Large Potato; washed, peeled and diced into small pieces.
- 2 tbsp Groundnut Oil
- 1 tsp Cumin/Mustard Seeds
- ¼ tsp Asafoetida
- 2-3 Green chillies; finely chopped
- 2-3 Dry Red Chillies
- 8-10 Curry Leaves
- ⅓ tsp Turmeric Powder
- Salt; to taste
- 1 tsp Sugar
- 1 Lemon; Juice Extracted
- Fresh Coriander Leaves for garnishing
Instructions
- Heat oil in a pan. Fry the potatoes on medium heat and take them out when fully cooked and slightly crispy.
- In the same pan and with the leftover oil, fry the peanuts on low to medium heat till they turn crunchy. Remove from the pan and keep them aside.
- In the same pan, add a little extra oil if needed. Fry cumin seeds/mustard seeds, asafoetida, green chillies, curry leaves, and dry red chillies on medium heat for about a minute.
- Now add onions and fry on medium heat till they turn translucent. Add turmeric powder.
- Now add the soaked Poha. Mix well. Add the fried potatoes and peanuts and mix.
- Now add salt, sugar, and lime juice. Mix and garnish with fresh coriander leaves.
- Serve hot.