Kanda poha

Chef Tripti Saxena
Chef Tripti Saxena @cook_9959630
Ghaziabad

Kanda poha is so wholesome and tasty that you can make it any time of the day, as Breakfast , supper or a simple snack.

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Ingredients

  1. 2 cupsthick beaten rice (poha) flakes
  2. 2 tablespoonoil
  3. 1/2 teaspoonmustard seeds (rai / sarson)
  4. 1/2 cupfinely chopped onions
  5. 1/2 cuppeeled potato cubes
  6. 1 tspsalt
  7. 3/4 teaspoonturmeric powder (haldi)
  8. 1 teaspoonginger-green chilli paste
  9. 1 tablespoonsugar
  10. 2 teaspoonlemon juice
  11. 1 tablespoonmilk
  12. 1 tablespoonfinely chopped coriander (dhania)
  13. 1 tsppeanut

Cooking Instructions

  1. 1

    Heat the oil in a deep non-stick pan and add the mustard seeds.
    When the seeds crackle, and sauté on a medium flame for a few seconds.
    Add the onions and peanut sauté on a medium flame for 1 to 2 minutes.
    Add the potatoes, 2 tablespoon of water, salt and 1/2 teaspoon of turmeric powder, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
    Add the washed and drained beaten rice, a little salt, ginger-green chilli paste, remaining 1/4 teaspoon of turmeric powder

  2. 2

    Sugar, lemon juice and milk, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
    Add the coriander and mix well.
    Serve hot garnished with coriander and onion.

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Written by

Chef Tripti Saxena
Chef Tripti Saxena @cook_9959630
on
Ghaziabad
Home chef
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