INGREDIENTS
3 cups Poha or flattened rice
1 tsp mustard seeds
1 ea green chili, not jalapeno
4 ea curry leaves
2 Tbsp peanuts, chopped
1/4 tsp tumeric powder
1 pinch sugar
1 Tbsp oil
Salt, to taste
METHOD
1. In a pan or wok, heat the oil. Add the mustard seeds. As they splutter, add chillies, curry leaves, peanuts and tumeric powder.
2. Add this to the Poha. Roast the Poha by turning it over and coating it with the spices–this will take a few minutes. Add the sugar and salt and mix well.
Recipe provided by Keith A. Lord, The Wild Thyme Company, during the 2015 Art of Catering Food conference in Salt Lake City.
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