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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. * Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain. | 2. Heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and then add the onion. Fry till soft and translucent. | 3. Add the cashews nut and potatoes and stirring frequently, cook for 2-3 minutes. | 4. Drain the poha completely to remove all water and add it to the above mix. Add the turmeric powder and stir well to blend all ingredients. | 5. Cook for another minute. Turn off the fire. Pour lime juice over the poha and mix well. | 6. Garnish with chopped coriander and serve while hot. Poha tastes great with Mint-Coriander Chutney! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	150		flattened	101842.5	21159.375	2092.35	888.0
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
curry leaf	6			-	-	-	-
green chilies	2			194.3028	48.0	0.0	0.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
potato	100		boiled quartered sliced	-	-	-	-
cashew nut	10			-	-	-	-
turmeric powder	1	pinch		-	-	-	-
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
salt				-	-	-	-
coriander			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.