Step-by-Step Instructions

1. 1.Prepare the Flattened Rice (Poha)

   Place 2 cups of flattened rice (poha) in a sieve. Wash the poha thoroughly with water, ensuring it gets soft but not mushy. Let it drain in the sieve for a few minutes.

2. 2.Roast Dry Fruits and Peanuts

   Heat 1 tablespoon of ghee in a pan over medium flame. Add 2 tablespoons of peanuts and cook for 1 minute, stirring occasionally. Then, add 4 tablespoons of fox nuts (makhana) and cook for another 1 minute. Finally, add 1 tablespoon of dry coconut slices and cook for 1 minute until all ingredients are lightly roasted and fragrant. Remove the roasted ingredients from the pan and set aside.

3. 3.Prepare the Tempering

   In the same pan, add 1 tablespoon of oil. Once hot, add 1/2 tablespoon of mustard seeds and let them splutter on medium flame. Add 1 green chili (slit) and a few curry leaves, and sauté for a few seconds until fragrant.

4. 4.Sauté Vegetables and Spices

   Add 2 tablespoons of chopped onion and 2 tablespoons of chopped carrot to the pan. Cook for 2 minutes, stirring until the onions turn translucent and the carrots are slightly tender. Add 1/2 tablespoon of turmeric powder and 1/2 tablespoon of salt, mixing well to combine with the vegetables.

5. 5.Combine Poha and Finish

   Add the washed and drained flattened rice (poha) to the pan. Mix everything thoroughly, ensuring the poha is evenly coated with the spices and vegetables. Cook for 1-2 minutes until the poha is heated through. Add 2 tablespoons of lemon juice, the previously roasted dry fruits and peanuts, and 2 tablespoons of fresh chopped coriander leaves. Mix well one last time. Turn off the flame.

6. 6.Serve

   Transfer the prepared poha to a serving plate. Garnish with additional coriander leaves or sev if desired, and serve hot.