Kanda Poha
Contains peanut
Restrictions
ContainspeanutIt is in an ingredient you cannot leave out.
Diets
VegetarianVeganPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 ½ cup |  thick poha (flattened rice) |
| 1 unit |  yellow onion (finely chopped) |
| 2 tbsp |  peanuts |
| ½ tsp |  mustard seeds |
| 1 unit |  green chile (finely chopped) |
| 8 unit |  fresh curry leaves |
| ⅜ tsp |  ground turmeric |
| 1 ½ tbsp | neutral oil |
| ¾ tsp | salt |
| 1 ½ tbsp |  fresh lemon juice |
| ¼ cup |  fresh cilantro (chopped) |
Steps
- Prep2 minflakes pliable enough to crush between fingers but still visibly intactRinse the poha briefly in a colander and drain immediately. Do not soak it: excess water turns the flattened rice pasty before it ever reaches the pan.
- Fry3 minpeanuts lightly browned and crispHeat the oil and fry the peanuts until toasted, then remove them temporarily. Separating them preserves crunch while the onion cooks.
- Saute5 minmustard popped and onion softened without browning deeplyAdd mustard seeds and let them pop, then add onion, green chile and curry leaves. Cook until the onion softens and the curry leaves become fragrant.
- Mix2 minpoha evenly yellow and seasoned without broken flakesAdd turmeric and salt, then fold in the drained poha gently. Lift and turn rather than stirring aggressively; hydrated flakes break easily.
- Steam3 minpoha hot through, tender and still separateCover the pan and steam over low heat. If the flakes seem dry, sprinkle in only a teaspoon or two of water; the goal is soft separate flakes, not wet rice.
- Season2 minbright, savory and nuttyRemove from heat, fold in the toasted peanuts, lemon juice and cilantro, then taste for salt. Adding lemon off heat keeps the finish fresh.