INGREDIENTS (2 servings)

• 80 grams thick poha
• 1 medium boiled potato (bite size pieces)
• 2 tbsp green peas
• 2 onions
• 1 bell pepper or 1 rod pepper
• 4 green chilies
• ¼ tsp turmeric powder
• 1 tsp coconut sugar (optional)
• salt as per taste
• 10 cashews (open in halves)
• 30 peanuts
• 1 tsp ghee
• 2 tsp peanut oil

Tempering: –

• 3 cloves
• 2 small cardamoms
• 1 cinnamon stick of 1 inch

Garnishing: –

• 2 tbsp chopped coriander leaves
• 2 tbsp lemon juice (optional)

INSTRUCTIONS

1. Soak the poha for 5 minutes, then strain it and keep it to dry for 15 to 20 minutes.
2. Chop onion, bell pepper/rod pepper and chilies finely.
3. Now add ½ tsp oil in a nonstick pan, then fry the cashews and peanuts and keep them aside.
4. Again heat ½ tsp oil and roast the boiled potatoes to make it slightly brown & crispy and keep aside.
5. Now heat 1 tsp oil and 1 tsp ghee in the same pan then add cloves, cardamom and cinnamon.
6. After 1 minute add turmeric powder, green chilies, onion and sauté for 1 minute.
7. Then add bell pepper or rod pepper, green peas and salt.
8. Mix them nicely then cover and cook, keep stirring in between till they are soft.
9. After that add the poha, roasted cashews, peanuts, potatoes, coconut sugar and salt, mix them well.
10. Then garnish it with coriander leaves and after switching off the gas squeeze the lemon juice.
11. Mix them nicely and give a standing time of 5 to 10 minutes.
12. Enjoy this chirer pulao guilt free with buttermilk at breakfast or lunch.