– Take 250g of thick Poha and wash it under running water.
– drain the excess water properly
– Add salt and 1 tablespoon of sugar to the Poha and mix well.
add salt
– Cover the Poha and set it aside for 15 minutes
– Heat oil in a pan.Fry 50g of peanuts until they turn golden brown and set them aside.
– In the same oil, add 1 tablespoon of black sarso, 1/2 tablespoon of geera, and 1/3 teaspoon of ajwain.
– Add curry patta, .
onions, and green chili to the pan and saute until the onions turn translucent.
– Add 2 chopped tomatoes and mix well.Cook the masala for 3 minutes.
– Add 1 teaspoon of haldi and mix well.
– Once the masala is cooked, lower the heat and add the soaked Poha to the pan.
– Mix the Poha with the masala and cover the pan.
– Cook for 5-7 minutes on low heat until the Poha is soft and fluffy.
– Add fried peanut – dhaniya leaves (optional) and turn off the heat
– Garnish the Poha with fresh coriander leaves and serve hot.