How To Make Matar Poha
How To Make Matar Poha
Maharashtrian cooking is tied in with adjusting the kinds of a few flavors utilized in a dish and we can wager, you won’t ever move past the recipes.
The dishes made in this cooking are tasty to such an extent that you would have zero desire to miss them. You probably knew about Kanda Poha, the conventional dish of Maharashtrian food. With a little touch of veggies in the poha, here is a recipe that anybody can plan in minutes at home for their friends and family.
Matar Poha is a simple to-make dish that you can appreciate in your morning meal. It can likewise be eaten during the night nibble, as it is filling for the stomach and will check your desires for unhealthy food. Cooked utilizing squeezed of straightened rice, peas, onion, green chillies, curry leaves and lemon squeeze, this Maharashtrian recipe is genuinely scrumptious in taste.
This poha recipe can be eaten any season, be that as it may, you will actually want to get the genuine taste of peas in winters.
This simple recipe is arranged utilizing exceptionally less mustard oil and we can wager, it will be cherished by all the weight watchers. You can pack it in your tiffin also, as it will keep you full for extended period of time giving nourishment too.
Elements of Matar Poha
2 cup squeezed rice
2 finely hacked onion
1 teaspoon cumin seeds
salt as required
1 tablespoon lemon juice
water as required
1/4 teaspoon asafoetida
1 teaspoon mustard seeds
1/2 teaspoon powdered turmeric
2 branches curry leaves
2 green chillies
2 tablespoon mustard oil
1 1/2 cup peas
1 teaspoon coriander leaves
1 small bunch ground coconut
The most effective method to make Matar Poha
To set up this tasty poha recipe, take it in a sifter and wash appropriately to eliminate any debasements.
The poha will mellow in the flushing system, channel the water appropriately and keep the squeezed rice to the side until required.
Then, heat the oil in a container over medium fire and add asafoetida, cumin seeds and mustard seeds in it.
Saute for a couple of moments and afterward add curry leaves alongside cleaved chillies in it.
Saute the elements for an additional couple of moments and afterward add the slashed onions to the skillet, broil till they become brilliant brown in variety.
Presently, add the washed poha alongside the bubbled peas in the skillet.
Immediately, add turmeric powder, lemon squeeze and salt in the container and mix to blend every one of the elements briefly. Add a little water in the container and cover with a top.
Permit the flavors to get retained in the matar poha.
Switch off the fire and cover the skillet, let the poha cook for another 5-6 minutes.
Decorate the matar poha with coriander leaves and ground coconut. Appreciate!
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