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- Thin poha / rice flakes 50 gm
- White chickpeas / Chole 50 gm
- Coconut Oil 5 gm
- Mustard Seeds 1/4 tsp
- Onion 50 gm
- Green Chilly 1
- Turmeric 1/4 tsp
- Salt to taste
- Curry Leaves
Soak chickpeas in water overnight.
Pressure cook for five minutes, drain water and set aside.
Take poha in colander and wash under running water for 10 seconds.
Set it aside to drain.
In a pan heat oil and add mustard seeds.
When they crackle add chopped onions, green chilly and some curry leaves.
Saute until the onions are golden.
Add turmeric and salt and mix well.
Add the drained poha and chickpeas and mix well on low flame.
Serve it hot.