European
Kande Pohe
Table of Content Hide 1 Recipe Video 5 (1) Kanda Poha makes an easy and…
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Peanuts roasted 1/4 cup
- Cashewnuts roasted 10-12
- Almonds roasted 10-12
- Raisins 1/2 tablespoon
- Pressed rice (poha) 2 cups
- Oil 2 tablespoons
- Mustard seeds 1/2 teaspoon
- Cumin seeds 1 teaspoon
- Asafoetida a pinch
- Green chillies, slit 2
- Curry leaves 10-12
- Onion, finely chopped 1 medium
- Potato, peeled, sliced thickly 1 medium
- Carrot, grated 1/2 cup
- Turmeric powder 1/4 teaspoon
- Salt to taste
- Sugar a pinch
- Fresh coriander leaves, chopped 2 tablespoons
Instructions
- 1
Wash pressed rice under running water, drain excess water, and allow to stand for ten to fifteen minutes. Heat oil in a non-stick pan, add mustard seeds and once they splutter, add cumin seeds and saute for half a minute.
- 2
Add asafoetida, green chilies, curry leaves, onion and saute till the onion is golden brown. Add potato and carrot and mix. Sprinkle little water, cover and cook till potatoes are cooked.
- 3
Add pressed rice, turmeric powder, peanuts, cashew nuts, almonds, raisins, salt, and sugar and toss well. Cover and cook for another five to seven minutes. Serve hot garnished with coriander leaves.