CRUNCHY TANGY POHA

 

INGREDIENTS
1 cup poha (beaten rice)
1 large finely chopped onion
1 large finely tomato
2 tsp lemon juice
1/2 cup aloo bhujia
1 tsp turmeric powder
1/4 tsp mustard seeds
salt to taste
coriander leaves
chopped green chili (optional)
4-5 curry leaves


METHOD
Soak poha for 1-2 minute and drain the water in colander and keep aside for 5-10 minutes or till it becomes completely dry.

Heat oil in pan, add mustard seeds let it splutter, add curry leaves, salt, turmeric powder. Put dried poha and mix well.

Turn off the gas. Put it into serving bowl. Add chopped onions, tomatoes, chili and lemon juice. Mix well.
Put bhujia generously for crunchy taste.

Garnish with coriander leaves and tomato sauce.

TO MAKE IT GLUTEN-FREE OMIT BHUJIA


Pictorial:

1. Soak poha in water for just 1 minute and drain the water in colander and keep aside for 5-10 minutes or till it becomes completely dry.

2. In a pan, heat oil add mustard seeds, let it splutter add curry leaves, salt and turmeric.

3. Add dried poha. Mix well. Switch off the flame.

4. Transfer it into serving bowl. Add chopped onion, tomatoes, chili and lemon juice.

5. Now add bhujia as generously as you can.

6. Mix well.

7. Garnish with coriander leaves and tomato sauce.