Kanda Poha Recipe
Kanda Poha Recipe. Kanda Poha is each Maharashtrian’s go to tidbit with regards to a speedy breakfast, and it is a filling yet light bite.
This is a simple to-make nibble formula and is totally heavenly chomping.
Kanda Poha
Decorated with sev, crude onions and coconut, this Poha formula gives the ideal crunch that ones needs.
For the people who preferences adding a touch of tart flavor in their food, they can press a little lemon over the poha, and it will give you that ideal tart flavor.
You would be shocked to realize that this one dish has every one of the flavors, from sweet, tart, pungent to even hot.
You can pack this nibble formula as a lunch for your children’s tiffin, or make it for the outing.
Make it far better and filling, by adding a couple of bubbled and squashed potatoes in it.
One can likewise serve it with some green chutney or coconut chutney.Kanda Poha RecipeKanda Poha is each Maharashtrian’s go to tidbit with regards to a speedy breakfast, and it is a filling yet light bite.
This is a simple to-make nibble formula and is totally heavenly chomping.
Decorated with sev, crude onions and coconut, this Poha formula gives the ideal crunch that ones needs.
For the people who preferences adding a touch of tart flavor in their food, they can press a little lemon over the poha, and it will give you that ideal tart flavor.
You would be shocked to realize that this one dish has every one of the flavors, from sweet, tart, pungent to even hot.
You can pack this nibble formula as a lunch for your children’s tiffin, or make it for the outing.
Make it far better and filling, by adding a couple of bubbled and squashed potatoes in it. One can likewise serve it with some green chutney or coconut chutney.
How to make Maharashtrian Poha
Stage 1
Wash and clean the poha in a sifter in running water and keep it to the side.
Stage 2
Put a non-stick skillet on medium fire and hotness oil in it, when the oil is sufficiently hot, add the peanuts and saute for around two minutes.
Stage 3
Then, add cumin seeds, curry leaves, mustard seeds, asafoetida (heeng), green chillies alongside onions. Mix for a couple of moments and saute them also on medium fire.
Stage 4
Add poha and turmeric powder in the sauteed onions alongside salt to taste and blend them well until the poha gets a yellowish shading.
Cook on medium fire for 3 to 4 minutes and mix every so often.
Stage 5
Serve the poha embellished with squashed coconut, sev and coriander equally. Press a lemon wedge over it for a superior taste.
Article you might like:
