Preparation Method: 
Heat oil, add mustard seeds and saunf (fennel seeds). Add finely chopped onions. Cook till transparent. Add chopped green chillies, salt and turmeric powder. Soak rice flakes in water for a minute. Drain water and squeeze lightly to drain away excess water. Add soaked poha to the masala and stir well. Cook for a minute. Serve hot garnished with lemon juice and corriander leaves.
* Poha (Rice flakes) 1 cup * Mustard seeds 1 tsp * Saunf 1 tsp * Onion 1 small * Green chillies 2-3 * Turmeric powder 1/2 tsp * Salt * Lemon juice 1 tbsp
Preparation Time: 
10 minutes
Chef's Name: 
Saleem Pothiwala