Kanda Pohe ( Mumbai Roadside Recipes )


by


Added to 40 cookbooks
This recipe has been viewed 68326 times
  

Maharashtrians would feel lost without poha! beaten rice flakes tossed with the traditional tempering of mustard seeds, chillies and curry leaves, this is served aesthetically with tiny wedges of lemon. If you are in a rush, you can just grab a readily available parcel of poha and have it later in the comfort of your office.

Add your private note

Soaking Time:  15 Minutes
Preparation Time: 
Cooking Time: 
Makes 4 plates
Show me for plates


Ingredients

Method
  1. Clean, wash and soak the rice flakes in enough water for atleast 10 to 15 minutes. Drain the excess water and keep aside.
  2. Heat the oil in a kadhai and add the mustard seeds.
  3. When the seeds crackle, add the curry leaves, green chillies, asafoetida and onions, mix well and sauté on a medium flame for 3 to 4 minutes or till the onions turn translucent.
  4. Add the turmeric powder, rice flakes and salt, mix well and cook on a slow flame for another 2 minutes, stirring gently once in between.
  5. Place equal portions of poha on 4 plates, garnish each plate with 1 tsp of coriander and 2 tsp of coconut and serve immediately with lemon wedges.
RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook
Kanda Pohe ( Mumbai Roadside Recipes ) has not been reviewed
Tried this recipe?. Post a review! Let everyone know how it turned out.
No critical reviews posted for this recipe
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Mouth-Watering Smoothies for the Whole Family

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email