Kanda poha

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 Poha dish is of various types, it can be Kanda Poha, sweet Poha, batata Poha.

Most commonly day to day life made is Kanda Poha in goa and Maharastra and also various occasion.
In goa two varieties of Poha made during Diwali are Suka Poha which is a mixture of Poha, jaggery, grated coconut, and salt. The second one is doodachai fov(milk Poha) is a mixture of Poha coconut milk or milk and jaggery.

Key ingredients are puffed rice and onion.   




Servings : 3
Cooking Time: 15-20 min
Author :Puja Raghuvir naik

Ingredients
  1. 1 cup puff rice(Poha)
  2. 1 onion
  3. 1 tsp mustard seeds
  4. curry leaves
  5. jaggery
  6. salt to taste
  7. peanuts
  8. 1tsp ghee/oil
Method
  1. Clean the Poha with hot water and soak for 5 minutes to become soft
  2. Add jaggery and salt in soaked soft Poha and keep aside.
  3. Fry peanut in a pan and keep aside.
  4. Heat a Kadai add ghee when it becomes hot add mustard seeds and curry leaves let it splutter.
  5. Add onion finely chopped fry till golden brown, add peanut (prior fry)
  6. Add Poha stir mixed well, cover lid for 5min and cook
  7. Serve with coriander leaves and squeezed lemon 

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