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Poha Chivda


3 cups Poha or flattened rice
1 tsp mustard seeds
1 ea green chili, not jalapeno
4 ea curry leaves
2 Tbsp peanuts, chopped
1/4 tsp tumeric powder
1 pinch sugar
1 Tbsp oil
Salt, to taste



1. In a pan or wok, heat the oil. Add the mustard seeds. As they splutter, add chillies, curry leaves, peanuts and tumeric powder.
2. Add this to the Poha. Roast the Poha by turning it over and coating it with the spices–this will take a few minutes. Add the sugar and salt and mix well.


Recipe provided by Keith A. Lord, The Wild Thyme Company, during the 2015 Art of Catering Food conference in Salt Lake City.

The Art of Catering Food is brought to you in part by:

Keith Lord

Executive Chef Keith Lord is the Director of Operations & Culinary for The Wild Thyme Company, San Diego, CA. He can be reached at [email protected].