Schezwan Poha
Monday - October 11, 2021 7:04 pm ,
Category : RECIPES
Ingredients:
2 cups Poha (Flattened rice) , soaked and drained
1 Onion , finely chopped
2 cloves Garlic , finely chopped
1/4 cup Green beans (French Beans) , finely chopped
1/4 cup Carrots (Gajjar) , finely chopped
1/4 cup Red Yellow and Green Bell Peppers (Capsicum) , finely chopped
4 tablespoons Red Chilli sauce
1/4 teaspoon Whole Black Peppercorns , freshly crushed
2 teaspoons Oil
Salt , to taste
Method:
To begin making Schezwan Poha recipe, wash the poha in running water and keep it in a colander for the water to drain.
Heat oil in a kadai on a medium heat, once the oil is hot, add in the chopped garlic cloves and saute until the garlic turns golden in colour and crisps up a bit.
Immediately add in the onions and saute until the onions are translucent.
Once the onions are translucent, add beans and carrots, saute for about 3 minutes or until it is cooked to a crunchy texture. Avoid over cooking them.
Add the capsicums and flash fry them for a bit. We do this to help them retain their crunch and texture.
Add the schezwan sauce, crushed pepper and saute until the mixture comes together, for about a minute.
Add the drained poha, season with salt and mix well, cover with a lid and cook for about 5 minutes for till hot.
Once done, switch off the heat, garnish with bell pepper slices and serve.
Serve this Schezwan Poha
2 cups Poha (Flattened rice) , soaked and drained
1 Onion , finely chopped
2 cloves Garlic , finely chopped
1/4 cup Green beans (French Beans) , finely chopped
1/4 cup Carrots (Gajjar) , finely chopped
1/4 cup Red Yellow and Green Bell Peppers (Capsicum) , finely chopped
4 tablespoons Red Chilli sauce
1/4 teaspoon Whole Black Peppercorns , freshly crushed
2 teaspoons Oil
Salt , to taste
Method:
To begin making Schezwan Poha recipe, wash the poha in running water and keep it in a colander for the water to drain.
Heat oil in a kadai on a medium heat, once the oil is hot, add in the chopped garlic cloves and saute until the garlic turns golden in colour and crisps up a bit.
Immediately add in the onions and saute until the onions are translucent.
Once the onions are translucent, add beans and carrots, saute for about 3 minutes or until it is cooked to a crunchy texture. Avoid over cooking them.
Add the capsicums and flash fry them for a bit. We do this to help them retain their crunch and texture.
Add the schezwan sauce, crushed pepper and saute until the mixture comes together, for about a minute.
Add the drained poha, season with salt and mix well, cover with a lid and cook for about 5 minutes for till hot.
Once done, switch off the heat, garnish with bell pepper slices and serve.
Serve this Schezwan Poha
