Agar wo maa hoti to koi aisa nahi bolta😒

Ingredients

• 2 cups Poha (washed and drained; fluffy texture)
• 1 teaspoon Mustard Seeds (for tempering)
• 10 leaves Curry Leaves (fresh)
• 2 tablespoons Roasted Peanuts (unsalted, roasted)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 0.5 teaspoon Salt (or to taste)
• 2 tablespoons Vegetable Oil (for tempering)

Instructions

1. Wash Poha

   Place the poha in a large bowl, rinse under cold running water, gently stir with your hand until the water runs clear, then drain using a colander.

   Time: PT2M

2. Heat Oil and Temper

   Heat oil in a non‑stick skillet over medium heat. Add mustard seeds and let them crackle, then add curry leaves and stir for a few seconds.

   Time: PT2M

   Temperature: Medium heat

3. Combine Poha

   Add the drained poha to the skillet and toss gently to coat with the tempered oil.

   Time: PT1M

   Temperature: Medium heat

4. Season

   Sprinkle roasted peanuts and salt over the poha, mix well and taste for seasoning.

   Time: PT30S

   Temperature: Medium heat

5. Add Lemon Juice

   Remove the skillet from heat, drizzle lemon juice over the poha, and give a final toss.

   Time: PT30S

6. Serve

   Transfer the poha to a serving plate, garnish with extra peanuts if desired, and serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

4g

Carbohydrates

30g

Fat

5g

Fiber

2g