Kanda Poha (Flattened Rice with Onion, Peanuts, Peas and Potato)
Rinsed poha seasoned with turmeric, salt and sugar, folded into a tempering of peanuts, mustard and cumin seeds, curry leaves, chillies and onion with boiled potato and peas. Steamed briefly and finished with coriander and lemon.
Always check the labels of the products you use.
Method
- 1
Soften the poha. Tip the poha into a sieve and rinse under cold water for about 30 seconds, tossing, until just softened but not mushy. Drain well, then toss with the turmeric, salt and sugar and leave for 5-10 min; the flakes absorb the clinging water and turn fluffy.
- 2
Fry the peanuts. Heat the oil in the pan over medium heat and fry the peanuts for 2-3 min until golden and crisp. Lift them out with a slotted spoon so they stay crunchy.
- 3
Temper the spices. Add the mustard seeds to the hot oil and, once they pop, the cumin, curry leaves and chillies for 30 seconds. Add the onion and cook for 4-5 min until soft and translucent.
- 4
Combine. Add the potato and peas and cook for 2-3 min until heated through. Gently fold in the poha, cover and steam on low for 2-3 min, stirring once.
- 5
Finish. Stir in most of the peanuts and coriander, scatter over the rest and serve hot with lemon wedges.
Storage
Best eaten fresh. Refrigerate up to 1 day; sprinkle with water and reheat covered until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- sieve
- large frying pan or kadai with lid
- spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 505 kcal |
| Protein | 11.6 g |
| Carbohydrate | 77.1 g |
| of which sugars | 6.1 g |
| of which free sugars | 1.5 g |
| Fat | 17.2 g |
| of which saturates | 1.9 g |
| Fibre | 5.6 g |
| Salt | 1.06 g |
Protein per 100 kcal
2.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
