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Kande Pohe

Ingredients
  Oil 2 Tablespoon
  Thick poha 1 Cup (16 tbs)
  Onion 1 , chopped
  Mustard seeds 1 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Turmeric powder 1⁄4 Teaspoon
  Asafoetida 1 Pinch
  Curry leaves 12 (10-12)
  Ginger paste 1 Teaspoon
  Green chili paste 1 Teaspoon (or to taste)
  Coriander and cumin powder 1 Tablespoon
  Lime juiced 1⁄2
  Salt To Taste
  Sesame seeds 1 Teaspoon
  Sugar To Taste (Optional)
For garnish
  Pomegranate seeds 2 Tablespoon
  Chopped coriander leaves 1 Tablespoon
  Cashew 1 Teaspoon (Optional)
  Raisins 1 Teaspoon (Optional)
Directions

GETTING READY
1. Wash poha a couple of times with water and then let soak in 2-3 tablespoons of water for about 30 minutes.

MAKING
2. Place a pan on flame, heat oil, add mustard seeds and cumin seeds. Let splutter.
3. Add turmeric powder, asafetida, onion, and curry leaves. Stir well.
4. Stir in ginger, green chili, and coriander cumin powder. Cook for a couple of minutes.
5. Add poha, lime juice, salt, sesame seeds, and sugar. Lower the flame and give it a good stir.

SERVING
6. Garnish with cashew, raisins, coriander leaves, and pomegranate seeds. Serve and enjoy!

TIPS
You can add cashews, raisins, sev or anything you like.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Maharashtrian
Course: 
Breakfast
Taste: 
Savory
Method: 
Stir Fried
Restriction: 
Vegetarian, Low Sugar
Equipment: 
Lunch Box
Interest: 
Quick
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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