Spicy Poha Delight

1Rinse the poha (2½ cups) in a colander under running water until it softens. Drain the excess water and set aside.

2Heat some refined oil in a pan over medium heat.

3Add Rai (mustard seeds) and mungfali (peanuts) to the hot oil. Stir and cook until the peanuts are lightly browned.

4Sprinkle haldi powder (turmeric), namak (salt), garam masala, and lal mirch powder (red chili powder) into the pan. Mix well to combine the spices with the peanuts and Rai.

5Add the softened poha (2½ cups) to the pan and gently mix everything together. Cook for a few minutes until the poha (2½ cups) is heated through and well-coated with the spices and peanuts.

6If the poha (2½ cups) seems dry, sprinkle a little water over it and mix gently. Cover the pan and let it steam for a couple of minutes to enhance the flavors.

7Taste and adjust the seasoning if needed. Serve the spicy poha (2½ cups) hot as a delicious breakfast or snack!