By Heena Modi of Plant Shift
This is a quick, savoury dish which is commonly eaten for breakfast in Maharashtra.
It is easy to amend this recipe and have lots of options to choose from! :)
This recipe serves 1.
Ingredients for vegan Makai Pawa
- 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 – I use sunflower oil, olive oil or canola/rapeseed oil
- 1/2 teaspoon of Mustard seeds/Rye
- 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
How to make vegan Makai Pawa
- Wash 3 handfuls of Pawa 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, rye, 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