Ingredients
Method
Wash the poha thoroughly under running water for about 1/2 a minute and set aside to drain.
Finely chop the onions and potato.
Dry roast the peanuts in a small skillet.
Boil the peas for 3-5 minutes and drain.
In a heavy bottom pan, add 2-3 tsp of oil and splutter the jeera.
Add the curry leaves, hing, green chillies and onion and saute for a few minutes until golden brown.
Add the turmeric, salt and potatoes and saute until they are well cooked and slightly golden.
Add the peas and the poha and toss gently.
Cover and cook on medium low for about 8-10 minutes stirring gently every couple of minutes or so.
Turn the heat off once the poha is well cooked and fluffy.
Sprinkle a tsp of sugar and toss gently.
Garnish with dhania, lemon juice, peanuts and fresh grated coconut and serve.
| Main | Spices | Seasoning | Generic |
|---|---|---|---|
| 2 cups medium Poha | 1 tbsp Jeera | Peanuts | Oil |
| 1 small Onion | 1 pinch Hing | Fresh Dhania | Salt Sugar |
| 1 large Potato | 4-6 Curry leaves | Lemon Juice | |
| 1/2 cup Peas | 4-5 split Green Chillies | Grated Coconut |
Method
Wash the poha thoroughly under running water for about 1/2 a minute and set aside to drain.
Finely chop the onions and potato.
Dry roast the peanuts in a small skillet.
Boil the peas for 3-5 minutes and drain.
In a heavy bottom pan, add 2-3 tsp of oil and splutter the jeera.
Add the curry leaves, hing, green chillies and onion and saute for a few minutes until golden brown.
Add the turmeric, salt and potatoes and saute until they are well cooked and slightly golden.
Add the peas and the poha and toss gently.
Cover and cook on medium low for about 8-10 minutes stirring gently every couple of minutes or so.
Turn the heat off once the poha is well cooked and fluffy.
Sprinkle a tsp of sugar and toss gently.
Garnish with dhania, lemon juice, peanuts and fresh grated coconut and serve.
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