THICK POHA - 1.5 CUP

firstly, in a large bowl take 1.5 cup poha. do not take thin poha as it turns mushy as soon as you add water.

1

WATER

rinse in water and drain off the water

2

TURMERIC - 1/4 TSP

add 1 tsp sugar, ¾ tsp salt and ¼ tsp turmeric.

3

USE FINGERS

mix gently using your fingers without making poha mushy.

4

REST - 8 MINUTES

rest for 8-10 minutes, or until the poha softens without turning mushy or sticky.

5

PEANUTS - 2 TBSP

in a large kadai heat 2 tbsp oil and roast 2 tbsp peanut on low flame.

6

KEEP ASIDE

roast until the peanuts turn crunchy, keep aside

7

MUSTARD - 1 TSP

in the same oil, add 1 tsp mustard, 1 tsp cumin, pinch hing and few curry leaves. splutter the tempering.

8

ONION - 1 CHOPPED

now add 2 chilli, 1 inch ginger and 1 onion. saute until the onions soften slightly.

9

TURMERIC - 1/4 TSP

further, add ¼ tsp turmeric and ¼ tsp salt. saute slightly.

10

SOAKED POHA

add soaked poha and mix well combining everything well.

11

SIMMER - 3 MINUTES

cover and simmer for 3 minutes or until the poha is cooked well.

12

FRIED PEANUTS

now add fried peanuts, 2 tbsp coriander and ½ lemon. mix well.

13

READY TO EAT

finally, enjoy kanda poha recipe with the mixture as a morning breakfast.

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