Recipe courtesy of Meena Deshpande
15 min
5 min
10 min
10 servings


  • 6 cups thin poha
  • 1/2 cup oil
  • 2 teaspoons black mustard seeds
  • 3 to 4 medium green chiles, chopped into small pieces
  • 1 1/2 cups unsalted peanuts
  • 1/2 cup unsalted raw cashews
  • 1/2 teaspoon turmeric powder
  • 1 1/2 teaspoons sugar
  • 1 teaspoon salt 


Place the poha in a microwave-safe dish. Microwave it on high for 1 minute and set it aside.

Heat the oil in a saute pan over medium heat. When the oil is hot, add in the mustard seeds and chiles. When the mustard seeds begin to pop, cover the pan and turn the heat off until the popping stops.

Turn the heat to medium again and add the peanuts to the pan, roasting them in the mustard seed oil for a minute. Then add in the cashews and turmeric powder, and roast them for another minute. Add the poha, sugar and salt to the pan, then turn the heat down to low. Stir together until everything is coated and mixed.

Cook's Note

Thin poha is flattened dry rice and can be found in Indian grocery stores.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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