Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Course: Main | Servings: 4
Difficulty level: Easy
Ingredients
For the poha
- 180 g Poha, raw, washed and drained
- 120 g Onion, chopped
- 24 ml Sunflower oil
- 4 g Green chillies, chopped finely
- 1 g Curry leaves, washed
- 3 g Rai / sarson / mustard seed
- 1 g Cumin seed / jeera
- 5 g Salt
- 1 g Turmeric / haldi
- 2 g Dried chillies, powdered
To serve
- 10 g Lemon (nimbu)
- 85 g Groundnut / peanut, fried
- 6 g Coriander leaves, chopped
Instructions:
Advance preparation
- In ~1 tsp oil, shallow fry the peanuts on high heat until cooked, 2-3 minutes. Place poha in a strainer and wash under running water. Set aside to allow water to drain. Wash curry leaves and keep aside. Chop onions and green chillies.
For the poha
- Heat oil in a pan until nearly smoking. Add cumin and mustard seeds, and allow these to crackle.
- Add curry leaves, onion and green chillies. Fry until onions turn translucent.
- Add turmeric, salt and red chilli powder (optional), and saute, stirring occasionally, for 2-3 minutes until haldi is cooked.
- Add soaked poha and mix well. Cook on medium flame for ~1 minute.
To serve
- Squeeze lemon juice to taste and mix. Transfer poha to a serving dish. Top up with fried peanuts and chopped coriander leaves. Serve warm, with a bhujia / sev of your choice.
Nutrition (Per Serving)
Calories: 340 kcal | Protein: 9.2 g | Carbohydrates: 41 g | Fat: 15 g | Fiber: 5 g