Kakdi Poha/ Cucumber Poha | How to make Kakdi Poha/ Cucumber Poha

By Parul Bhatt  |  29th Nov 2015  |  
5 from 1 review Rate It!
  • Kakdi Poha/ Cucumber Poha, How to make Kakdi Poha/ Cucumber Poha
Kakdi Poha/ Cucumber Poha Recipeby Parul Bhatt
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

220

1

About Kakdi Poha/ Cucumber Poha Recipe

Poha is a delicious and easy to digest. It's a healthy breakfast as well as evening snack or a light dinner option with full of nutrition and energy. There are many ways to prepare Poha. Here I am going to use my mom's recipe, which has cucumber and brown Poha. Cucumber has many nutritional benefits as well as low in calories.

Kakdi Poha/ Cucumber Poha

Ingredients to make Kakdi Poha/ Cucumber Poha

  • 2 cups brown poha
  • 2 cups cucumber peeled and cubed
  • 1/4 cup fresh peas
  • 1 red chilli
  • 6 tbsp. oil
  • 1 tsp. mustard seeds
  • 4 green chillies slit in half
  • 8-10 cashew nuts cut into small pieces
  • 1/4 tsp. turmeric powder
  • 1/4 tsp. garam masala - optional
  • salt to taste
  • 1/4 tsp. sugar
  • 1 tsp. lime juice
  • 1/2 cup fresh coriander leaves- finely chopped
  • 6-7 curry leaves
  • asafoetida a pinch

How to make Kakdi Poha/ Cucumber Poha

  1. In a big wide bowl, rinse the poha 2 to 3 times.
  2. Add enough water to cover the poha. Soak for 15 minutes. Once it is soaked well, it will become fluffy. Drain the excess water and keep aside.
  3. Heat oil in a cooking pan. Add red chilli and mustard. Let mustard splutter. Add cashew, curry leaves, green chilli, asafoetida and sauté for a while.
  4. Add cucumber, green peas. Mix well, cover the pan and allow it to cook for 10 minutes.
  5. Add salt, soaked poha, turmeric powder and mix gently. Allow it to cook for another 10 minutes. Brown poha will take little more time to cook.
  6. Once poha is cooked, add garam masala, sugar, lime juice and mix well.
  7. Serve hot , garnished with coriander leaves and lemon wedges

My Tip:

I prefer medium thick variety of brown poha . Be generous with oil, otherwise poha will be blend and tasteless. Soaking time for poha is very important. Make sure you add enough water. Soaking time varies depending on the variety of poha being used

Reviews for Kakdi Poha/ Cucumber Poha (1)

Shakti Kumara year ago

I like Poha. Must have been able to make this.
Reply
Parul Bhatt
a year ago
Thanks

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