Makai Pawa

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

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