Ingredients for Kanda Poha<br />Pressed rice (poha) thick variety400 grams<br /><br />Onions chopped3 medium<br /><br />Salt to taste<br /><br />Sugar 1/2 teaspoon<br /><br />Oil 5 tablespoons<br /><br />Mustard seeds 1 teaspoon<br /><br />Asafoetida a pinch<br /><br />Curry leaves 6-7<br /><br />Green chillies chopped6-7<br /><br />Turmeric powder 1/2 teaspoon<br /><br />Potato boiled 1 inch pieces1 medium<br /><br />Lemon juice 1 teaspoon<br /><br />Fresh coriander leaves chopped2 tablespoons<br /><br />Nutrition Info<br />Calories : 2373<br /><br />Carbohydrates : 375.4<br /><br />Protein : 33.3<br /><br />Fat : 82.3<br /><br />Other : Fiber- 10.9gm<br /><br />Method<br />Step 1<br /><br />Wash the poha in a colander. Poha should be moist but not mashed. Add salt and sugar and mix lightly.<br /><br />Step 2<br /><br />Heat oil in a non-stick pan. Add mustard seeds and when they splutter add asafoetida and curry leaves. Sauté for half a minute and add onions and continue to sauté.<br /><br />Step 3<br /><br />Add green chillies and mix. Add turmeric powder and mix. Sauté for two minutes and add potato and poha.<br /><br />Step 4<br /><br />Mix and cook till poha is heated through. Add lemon juice and mix lightly. Garnish with coriander leaves and serve hot.<br /><br /><br /><br />Follow us on I'm on Instagram as yourdesikitchen. Install the app to follow my photos and videos. https://www.instagram.com/invites/contact/?i=kd7z1238e21&utm_content=fgc65cp
