Kanda Poha

Yes, I know what you are thinking! Am I really going to read a recipe that is this simple? Well, Kanda Poha may be a popular dish in a Maharashtrian kitchen, but here I post a very basic, simple version of it, a-la my Bengali mother!!

All you need 

• Poha (flattened rice): 1 cup (Tip: For the perfect Kanda Poha, ensure you use good quality poha with medium thickness)

• Onion: 1 large, finely chopped
• Ginger: about 1/2 inch, finely chopped 
• Green chili: 1, slit

• Mustard seeds: 1 tsp
• Oil: 3 tbsp
• Asafoetida: 1 pinch
• Salt: To taste
• Sugar: 1/2 tsp
• Turmeric powder: 1/4 tsp
• Red chili powder: 1/4 tsp (Tip: I use Kashmiri Mirch for the color minus the harmful effects of original red chili)
• Coriander powder: 1 tsp

Let's cook!

1. Wash and soak the poha for a few minutes (it usually depends on the quality of poha, as for poha with medium thickness, soaking for 3-4 minutes is enough)
2. Heat a pan, and add the oil
3. When the oil is hot, add the mustard seeds

1. As the seeds begin to splutter, add the onion pieces, and the asafoetida

1. When the onions are fried about half way, and turn light brown in color, add the ginger

1. Fry the mixture till the onion pieces turn completely brown, but be careful not to burn them
2. Add salt, sugar, turmeric powder, red chili powder, and coriander powder

1. Fry the mixture until the spices are well cooked
2. Add the drained poha, and mix well

1. Cover and cook until the poha is well done (add a small quantity of water if it looks too dry or sticks to the pan)
2. Add fried peanuts (whole) to the pan
3. Mix well, and serve hot!