1 medium bowl flattened rice

    ½ medium cup peanuts (use as much or as little as you like)

    1 tsp black mustard seeds

    6 to 7 fresh curry leaves

    4 tbsp vegetable oil (you can also use clarified butter or ghee)

    1 to 2 green chillies (optional)

    For the garnish:

    2 tbsp pomegranate seeds

    ½ carrot

    1 tbsp grated coconut

    1 red onion, diced

    1 tsp lemon juice

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Ingredient Substitution Guide


Rinse the flattened rice in a colander, preferably under running water for about 15 seconds. Keep the colander aside to drain any excess water. Sprinkle water on the rinsed flattened rice to retain moisture as you begin preparing the next step – frying peanuts.

Heat a small sized saucepan and add 4 tbsp oil to it. Once the oil is hot, on medium flame, add ½ cup peanuts and fry them until they start turning dark in colour. Keep tossing and turning the peanuts with a ladle and make sure all sides are fried evenly. You can also deep-fry them but I prefer it this way because I can repurpose the oil, without having to remove excess from the sauce pan.

Once the peanuts start turning dark brown, collect them with a ladle and put them on a kitchen tissue/towel. Doing this will drain any excess oil. Keep it aside.

Since the oil is already hot, lower the flame and add mustard seeds, chopped green chillies and curry leaves. As they begin to splutter, add the poha and peanuts to the saucepan and mix well.

Now add ¼ tsp turmeric powder and salt to taste and mix the poha well for about 30 seconds on low flame. Keep mixing it and don’t let it rest, or else the poha will start sticking to the saucepan. At this point, if you think the poha is drying up, sprinkle some water again and keep mixing.

Add a pinch of sugar and red chilli powder (for colour) and turn off the flame. Mix well and cover it with a lid.

Time to garnish: Sprinkle coriander, grated carrot and coconut, chopped onions, pomegranate seeds and 1 tsp of lemon juice.

Note: You can use any or all the ingredients for garnishing.

Serve hot. Best enjoyed with homemade masala chai (spiced milk tea).

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