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Ingredient
Kanda Poha
Introduce
Chef :
Sonal Sardesai GautamKanda Poha
Walk into any Maharashtrian home on a weekend morning or even at tea time & you are sure to catch a whiff of a comforting tadka wafting through the kitchen, yes, it's Kande Pohe time with, a hot cuppa chai, a quintessential breakfast favourite.😀
We make it almost every Saturday at our place, both my kids love it.💛
Ingredient
Food ration :
4-6 servingsCooking time :
20 mins
500 gms
Flattened Rice Flakes / Chivda
1-2
Green Chillies
10-12
Curry Leaves
1
Lemon
1 tsp
Mustard Seeds
1/4 tsp
Asafoetida
3/4 tsp
Turmeric Powder
1 handful
Peanuts
1/4 tsp
Sugar
Cooking instructions
* Step 1
Heat oil a kadhai, add mustard seeds, asafoetida, a little turmeric powder, slit green chillies & curry leaves. Allow these to crackle for a few seconds. Now add the peanuts, cook on slow heat for 30 seconds.
* Step 2
Add the onions, saute until they turn caramelise & turn golden brown. Add the cubed potatoes, mix and cook for 2 mins. Add a little salt at this point
* Step 3
Cover & cook the mixture on low- medium heat, until the potatoes are done. Stir once or twice in between so the potatoes don't stick to the bottom.
* Step 4
Meanwhile, quickly wash the chivda under running water in a seive, running your fingers through it. Leave aside to drain for 2 minutes.
* Step 5
Add a little salt, turmeric powder and sugar, gently mix with your fingers. Set aside in the seive itself.
* Step 6
Once the potatoes turn soft, add the chivda mixture into the masala, mix gently.
* Step 7
Cover & cook on low heat for about 5 minutes, adding a few drops of water on the lid. Cook till done
* Step 8
Garnish with freshly squeezed lemon juice, fresh coriander, sev and grated coconut. Serve hot with a hot cup of tea. Enjoy! 🙂
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