| Main substances | Pressed rice (poha), Cumin seeds, Fennel seeds, Raw peanuts, Cashewnuts, Raisins, Onion, Cauliflower, Carrot, Potato, Sugar, Turmeric powder, Ghee, Fresh coriander leaves |
| Cuisine | West Bengal |
| Course | Snack |
| Prep time | 25-Half-hour |
| Cook time | 25-Half-hour |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups pressed rice (poha)
- 2-3 tablespoons oil
- 1 teaspoon cumin seeds
- ¾ teaspoon fennel seeds
- 2 tablespoons uncooked peanuts
- 4-5 cashewnuts, halved
- 2 tablespoons raisins
- 1 medium onion, sliced
- 6-8 small cauliflower florets
- 1 medium carrot, peeled and reduce into small cubes
- 1 medium potato, peeled and reduce into small cubes
- Salt to style
- 1 teaspoon sugar
- ½ teaspoon turmeric powder
- 1 tablespoon ghee
- 2 tablespoons chopped contemporary coriander leaves
- Fresh coriander sprig for garnish
Method
- Take pressed rice in a strainer and wash totally. Set apart for 10-Quarter-hour.
- Heat oil in a non-stick kadai, add cumin seeds and as soon as their color modifications, add fennel seeds and blend effectively.
- Add peanuts, combine and sauté for two minutes. Add cashewnuts and raisins, combine and sauté for two minutes.
- Add onion, combine and sauté until translucent. Add cauliflower, carrot and potato, combine effectively, cowl and prepare dinner for 4-5 minutes on medium warmth.
- Add salt, sugar and turmeric powder and blend effectively.
- Add poha and blend effectively. Sprinkle 2-3 tablespoons water, cowl and prepare dinner for 5-6 minutes.
- Add ghee and coriander leaves and blend effectively.
- Transfer right into a serving plate, garnish with coriander sprig and serve sizzling.
