Don’t skip on your breakfast, this pre-mix Kanda Poha recipe is super easy to make and store. Breakfast ho jaayega jhat-pat ready!KANDA POHA Ingredients4 tbsps oil4 green chillies, roughly chopped20 curry leaves1 tsp mustard seeds½ tsp asafoetida1 tsp turmeric powder4 cup beaten rice (poha)½ cup crushed raw peanuts4 tbsps onion flakes1½ tsps salt1 tsps powdered sugar1 tsp citric acidGarnishFresh coriander sprigLemon wedgeMethod1. Heat 4 tbsps oil in a non-stick wok, add 4 roughly chopped green chillies and sauté till crisp. Drain on an absorbent paper.2. Add curry leaves and sauté till crispy. Drain on an absorbent paper.3. Add 1 tsp mustard seeds and let them splutter. Add ½ tsp asafoetida and 1 tsp turmeric powder, mix well. Take the pan off the heat and transfer the mixture into a bowl and allow to cool to room temperature. 4. Dry roast beaten rice till crisp on a non-stick pan. Transfer onto a plate and allow to cool to room temperature. 5. Dry roast crushed peanuts in the same non-stick pan till golden. Transfer on the same plate as beaten rice and allow to cool to room temperature. 6. Take the roasted beaten rice in a large bowl, add onion flakes, salt, sugar and citric acid. Add the fried curry leaves, green chillies and the prepared oil mixture. Mix till well combined. 7. Transfer into an air tight container and store for 6-8 days.8. For making instant kanda poha, take 1 cup prepared mixture in an air tight microwave safe bowl and add ½ + ⅛ cups boiling water, mix well and cover. Microwave on high for 1 minute. 9. Transfer in to a serving bowl, garnish with coriander sprig and serve hot with lemon wedge.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #KandaPohaPreMix
