Name: Kanda Veggie Poha recipe by Neha Pahilwani at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Poha (flattened rice or beaten rice) 2 cups soaked for 10 minutes; onion 1 medium size finely chopped; Green peas 1/8 cup boiled; Carrot 1/3 cup finely chopped; Green capsicum 1/3 cup finely chopped; Potato 1/3 cup peeled and diced into small pieces; Urad dal soaked 1 tablespoon; Peanuts whole with skin 1/8 cup; Green chillies 3 chopped; Curry leaves a few; Turmeric powder 1/2 teaspoon; Salt to taste; Mustard seeds 1 teaspoon; fennel seeds 1 teaspoon; Asafoetida a pinch; Oil 3 tablespoon; Coriander leaves a few chopped; Juice of 1 lime; Namkeen sev to sprinkle on top

ABOUT Kanda Veggie Poha RECIPE

Kanda Veggie Poha is a healthier version of the popular Kanda Poha breakfast in North India. This is not only rich in carbohydrates which is needed to start the day with , but it also has minerals and vitamins from the vegetables . Kanda Veggie Poha is easy to make. This breakfast tastes nice when the spices are pepped up but however the spices can be mellowed down to suit one's palate. The key to a perfect Kanda Veggie Poha recipe lies in perfectly soaked and cooked poha yet not mushy. The thick poha variety is used for making this dish. The veggies,peanuts and sev render a nice crunch to the dish.

Ingredients Serving: 4

Poha (flattened rice or beaten rice) 2 cups soaked for 10 minutes
onion 1 medium size finely chopped
Green peas 1/8 cup boiled
Carrot 1/3 cup finely chopped
Green capsicum 1/3 cup finely chopped
Potato 1/3 cup peeled and diced into small pieces
Urad dal soaked 1 tablespoon
Peanuts whole with skin 1/8 cup
Green chillies 3 chopped
Curry leaves a few
Turmeric powder 1/2 teaspoon
Salt to taste
Mustard seeds 1 teaspoon
fennel seeds 1 teaspoon
Asafoetida a pinch
Oil 3 tablespoon
Coriander leaves a few chopped
Juice of 1 lime
Namkeen sev to sprinkle on top

Instructions

Rinse poha (flattened rice well). Drain water but leave a little to soak poha.
Heat oil in a karahi and fry the potato pieces and peanuts separately one after the other. Keep them aside
In the same oil, add mustard seeds and fennel seeds and let them splutter.
Now add the drained urad dal.
After a few seconds add curry leaves, green chillies, onions, carrots, capsicum and saute them for 7 to 8 minutes on medium flame.
Then add asafoetida powder, salt and turmeric powder and saute for a minute.
Reduce flame to low and add the soaked poha. Also combine the peas, peanuts and potatoes. Stir well gently
Sprinkle a few drops of water. Cover and cook on low flame for 5 minutes
Sprinkle lime juice and coriander leaves and serve with namkeen sev.

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