Maharashtra x Japan
Poha bowl with jammy egg and nori crunch
Kanda poha went to a ramen bar and came back with a soft egg and a crunchy new attitude.
30 minTime
19 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original567kcalsame
19 gproteinsame
6 gfibresame
30minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Lower the eggs into boiling water on high heat and cook 6 1/2 minutes. Move them straight into iced water.
- 2Peel the eggs and sit them in the soy sauce, 1 tsp sugar and 3 tbsp water for at least 15 minutes, turning once.
- 3Rinse the poha twice in a colander and leave to drain for 10 minutes.
- 4Toast the nori over a low flame for a few seconds each side, then crumble. Toast the sesame in a dry pan on medium heat for 1 minute. Mix both with the kashmiri chilli and a pinch of salt and sugar.
- 5Heat the oil in a wide pan on medium heat. Crackle the mustard seeds and curry leaves, add the peanuts for 2 minutes, then the onion for 3 minutes.
- 6Add the green chilli, turmeric, poha, the rest of the salt and sugar. Toss gently for 2 minutes, then cover and leave on low heat for 1 minute. Squeeze in the lemon.
- 7Spoon into bowls, top with a halved egg, the nori crunch, spring onion and coriander.
Serve it like this
Mound the poha in a shallow bowl, set the halved egg yolk side up to one side and scatter the nori crunch in a line across. Finish with spring onion and a lemon wedge.
