Kanda poha

Method

1. 1 Rinse the flattened rice in a sieve under running water for 20 seconds, then let it drain for 10 minutes.
2. 2 Just rinse for 20 seconds and don't soak; soaking will make the flat rice mushy and powdery.
3. 3 Sauté mustard seeds in oil until they pop, then add curry leaves, peanuts, and green chilies.
4. 4 Sauté a generous amount of thinly sliced onions for 8 minutes until they are soft and sweet.
5. 5 The Kanda version uses almost as much onion as rice, which is what sets it apart from other Poha versions.
6. 6 Sprinkle turmeric, then add the flattened rice, stir gently for 3 minutes, squeeze in some lemon juice, and sprinkle with herbs.