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Makai Pawa

Heena Modi

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Ingredients

3 handfuls of Pawa (rice flakes)
Less than 1/2 a tin of sweetcorn (Makai) – about 120g
1 fresh chilli
Less than 1 tablespoon of oil – sunflower, olive, canola or rapeseed oil
1/2 teaspoon of mustard seeds
2 sweet neem Leaves
1 pinch of asafetida (hing)
Less than a 1/4 teaspoon of cumin seeds (jiru)
1 handful of red skin peanut kernels
1 pinch of turmeric
Salt to taste
1 drizzle of lemon juice
1 handful of freshly chopped coriander

This is a quick, savoury dish which is commonly eaten for breakfast in Maharashtra, India.

Preparation

This recipe serves 1

Method

Wash 3 handfuls of Pawa (rice flakes) in warm water – do this once or twice but not for long
Leave it in a strainer until you need it, so that the water drains away
In a pan, add the oil, mustard seeds, jiru and hing
Add the peanut kernels
Add 2 sweet neem leaves
Put the lid on the pan and wait until the seeds begin to pop
Add the chilli – ensure that you taste the chilli first so that you can amend how much you put in according to how spicy the chilli is
Open a can of sweetcorn and drain the water
Add the sweetcorn to the pan and mix
Add salt to taste
Add the turmeric
Let it cook until the corn is softer (about 5 minutes)
Add the Pawa and lemon juice and mix
After about 5 minutes add the chopped coriander and mix
Serve and enjoy after a couple of minutes

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