Being a Gujarati, Poha happens to be a part of a staple diet (if that’s even believable). I introduced my baby to this delicious item when he was about 15 months old and to this day, we make this about 3/4 times in a week.
Here’s my secret recipe for making it
Poha (washed and drained)
Green chilli (optional)
Lemon juice (optional)
- Take Poha in a bowl, wash it and immediately drain the water
- In a pan, take oil, add mustard seeds, asafoetida when the seeds start crackling.
- Add some green chilly while the oil is still heating up. (Step can be avoided if you don’t want to add chilly)
- Add some curry leaves and peanuts.
- Once the peanuts look fried, add in the chopped onions.
- Stir till the onions become translucent in colour/texture (Meanwhile, add sugar and salt in the washed Poha and mix well)
- Once the onions look cooked, put in the turmeric powder and stir well. Also put in some washed coriander leaves.
- Put in the Poha and stir well.
- Cover for 3-4 minutes and put the gas off.
- Sprinkle some lemon juice for an extra zing.
Easy peasy right! Do let me know if you try this recipe!
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