Thursday, December 18, 2014

Kanda Batata Poha


Poha (rice flakes): 2 cups
Salt to taste
Sugar: 1 tsp.
Turmeric powder: 1 tsp.
Cooking oil: 2 tsp.
Mustard seeds: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Peanuts: 8-10
Potato (finely chopped): 2
Curry leaves: a few
Onion (chopped): 1
Green chilli (chopped): 1
Dessicated coconut: 2 tsp.
Lemon juice: 2 tsp.

  1. Sieve the poha in water and when it is completely wet, add the salt, sugar and turmeric to the poha, mix well with hands and keep aside.
  2. Dry roast the peanuts on medium flame until they start becoming golden brown. Keep aside.
  3. Heat oil in the same pan and add potatoes. Let cook until they are golden brown and crispy on both sides. Drain oil and keep the potatoes on a kitchen paper.
  4. Now heat the same oil again and crackle mustard seeds. Add cumin seeds and when they sizzle, add the onions and mix well. Cook until the onions are transparent.
  5. Add curry leaves, green chilli and peanuts and sauté for a minute. Now add the poha and mix well. 
  6. Add the potatoes and mix well. After a minute, add the coconut and lemon juice. Turn off the flame and serve as a light, wonderful breakfast.

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