Medium thick poha is best suited.

Poha - 1 cup

Pepper - 1 ½ tsp

Jeera - 1 tsp

Hing - ½ tsp

Curry leaves - few

Oil - 2 tbsp

Ghee - 1 tsp

Broken cashewnuts - few

Salt

Grind the poha for a few secs in the mixi till it is coarsely crumbled.

Add about 1 cup of water ( more or less may be needed), salt & hing.

Keep this soaked till it becomes soft.

Coarsely powder the pepper and jeera.

Heat oil, add pepper-jeera mixture & curry leaves.

When they are done, add the poha & thoroughly mix.

Remove in 2 mts.

Fry cashewnuts in ghee & garnish.

If the poha is very thin, sprinkle water little by little till it becomes just soft – do not allow it t become mushy.