Makai Pawa

Heena Modi

Vegan food

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

  1. 3 handfuls of Pawa (rice flakes)
  2. Less than 1/2 a tin of sweetcorn (Makai) – about 120g
  3. 1 fresh chilli
  4. Less than 1 tablespoon of oil – sunflower, olive, canola or rapeseed oil
  5. 1/2 teaspoon of mustard seeds
  6. 2 sweet neem Leaves
  7. 1 pinch of asafetida (hing)
  8. Less than a 1/4 teaspoon of cumin seeds (jiru)
  9. 1 handful of red skin peanut kernels
  10. 1 pinch of turmeric
  11. Salt to taste
  12. 1 drizzle of lemon juice
  13. 1 handful of freshly chopped coriander

This recipe serves 1

  • 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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